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Questions and Answers
What is food spoilage?
What is food spoilage?
Food spoilage refers to the process that makes food unacceptable for consumption due to changes in its organoleptic characteristics such as smell and taste.
Which of the following are factors responsible for food spoilage? (Select all that apply)
Which of the following are factors responsible for food spoilage? (Select all that apply)
- Chemical oxidation of fats (correct)
- Growth of microorganisms (correct)
- Producing more nutrients
- Enzymatic browning (correct)
All foods undergo the same degree of spoilage.
All foods undergo the same degree of spoilage.
False (B)
What are some examples of positive microbial transformations?
What are some examples of positive microbial transformations?
What type of changes can spoilage result in? (Select all that apply)
What type of changes can spoilage result in? (Select all that apply)
Microbial growth can lead to the production of poisons or ________.
Microbial growth can lead to the production of poisons or ________.
A food is considered spoiled when it is still acceptable for consumption based on organoleptic characteristics.
A food is considered spoiled when it is still acceptable for consumption based on organoleptic characteristics.
Positive microbial transformations can include products like yogurt and cheese.
Positive microbial transformations can include products like yogurt and cheese.
Microbial growth in food can only have negative effects and never positive outcomes.
Microbial growth in food can only have negative effects and never positive outcomes.
Spoilage of food can be indicated by changes in appearance, texture, or smell.
Spoilage of food can be indicated by changes in appearance, texture, or smell.
The microbial deterioration of food is less concerning than other forms of spoilage.
The microbial deterioration of food is less concerning than other forms of spoilage.
Foods such as milk and soft drinks can undergo spoilage through microbial growth.
Foods such as milk and soft drinks can undergo spoilage through microbial growth.
All forms of food spoilage are caused exclusively by bacteria.
All forms of food spoilage are caused exclusively by bacteria.
Non-perishable foods can spoil if handled and stored carelessly.
Non-perishable foods can spoil if handled and stored carelessly.
Bananas that have turned brown are always considered spoiled by all consumers.
Bananas that have turned brown are always considered spoiled by all consumers.
The change in food character due to microbial activity is solely negative.
The change in food character due to microbial activity is solely negative.
Semi-perishable foods require special methods to prevent spoilage.
Semi-perishable foods require special methods to prevent spoilage.
Perishable foods typically include dairy products, meat, and most fruits and vegetables.
Perishable foods typically include dairy products, meat, and most fruits and vegetables.
Cereals and pulses are examples of perishable foods.
Cereals and pulses are examples of perishable foods.
Sugar and salt cannot spoil under any conditions.
Sugar and salt cannot spoil under any conditions.
Temperature and humidity play a significant role in the spoilage of semi-perishable foods.
Temperature and humidity play a significant role in the spoilage of semi-perishable foods.
All food items can be categorized into two groups: perishable and non-perishable.
All food items can be categorized into two groups: perishable and non-perishable.
Antolytic enzymes are responsible for breaking down healthy cells in the body.
Antolytic enzymes are responsible for breaking down healthy cells in the body.
Mastitis refers to the inflammation of muscle tissue.
Mastitis refers to the inflammation of muscle tissue.
Putrefaction involves aerobic degradation of amino acids.
Putrefaction involves aerobic degradation of amino acids.
Rancidity is caused by the autoxidation of carbohydrates.
Rancidity is caused by the autoxidation of carbohydrates.
Rotting refers to the decomposition of food by spoilage bacteria, fungi, or viruses.
Rotting refers to the decomposition of food by spoilage bacteria, fungi, or viruses.
Anaerobic bacteria cause putrefaction under anaerobic conditions.
Anaerobic bacteria cause putrefaction under anaerobic conditions.
Fungi are the dominant spoilage organisms in fruits due to their high pH.
Fungi are the dominant spoilage organisms in fruits due to their high pH.
Clostridium spp. is responsible for the spoilage of protein under aerobic conditions.
Clostridium spp. is responsible for the spoilage of protein under aerobic conditions.
Pseudomonas Spp. is one of the important bacterial organisms involved in the spoilage of fruits and vegetables.
Pseudomonas Spp. is one of the important bacterial organisms involved in the spoilage of fruits and vegetables.
Pseudomonas is the predominant microflora on meat stored at refrigerated temperatures.
Pseudomonas is the predominant microflora on meat stored at refrigerated temperatures.
The spoilage of fruits and vegetables primarily occurs during the processing stage.
The spoilage of fruits and vegetables primarily occurs during the processing stage.
Fungi cannot grow on meat even during extended storage periods.
Fungi cannot grow on meat even during extended storage periods.
Erwinia carotovora is a type of fungi responsible for fruit and vegetable spoilage.
Erwinia carotovora is a type of fungi responsible for fruit and vegetable spoilage.
Temperature has no significant impact on the spoilage of meat.
Temperature has no significant impact on the spoilage of meat.
The action of pectolytic enzymes leads to the formation of rot in fruits and vegetables.
The action of pectolytic enzymes leads to the formation of rot in fruits and vegetables.
The presence of oxygen increases the oxidation-reduction potential in minced meat.
The presence of oxygen increases the oxidation-reduction potential in minced meat.
Mercaptans and hydrogen sulfides are decomposition products of bacterial activity.
Mercaptans and hydrogen sulfides are decomposition products of bacterial activity.
Aerobic conditions are more favorable for Clostridium perfringens compared to anaerobic conditions.
Aerobic conditions are more favorable for Clostridium perfringens compared to anaerobic conditions.
Study Notes
Food Spoilage Introduction
- Food spoilage occurs when a food becomes unacceptable for consumption, usually due to its appearance, texture, odour, flavour or slime formation.
- Positive transformations caused by microorganisms can improve the nutritional value or shelf life of food. Examples include cheese, yoghurt and wine.
- "Negative" changes can result in food deterioration, decay and food poisoning.
- Spoilage occurs due to physical, chemical or biological changes which impact a food’s organoleptic desirability, nutritional value, safety and aesthetic appeal.
Factors responsible for food spoilage
- Food spoilage commonly results from the growth and activities of microorganisms like bacteria, yeasts and moulds
- Enzymatic browning, caused by the activity of food enzymes, can contribute to food spoilage.
- Insect, parasite and rodent infestation can make food unacceptable.
- Chemical changes, such as oxidation of fats causing rancidity and non-enzymatic browning reactions, lead to food spoilage.
- Physical changes, including damage caused by freezing or drying, can contribute to food spoilage.
- Contamination with foreign bodies (e.g. dirt, debris) and chemical agents is also a source of food spoilage.
- Physical abuse of food can also lead to spoilage.
Introduction
- Food spoilage occurs when food becomes unsuitable for consumption due to changes in taste, smell, and appearance.
- Microbial deterioration is a major contributor to food spoilage.
- Spoilage manifests as changes in appearance, texture, odor, and flavor, as well as slime formation.
- Microbial transformations can be positive, leading to products like cheese, yogurt, and wine.
- Negative transformations include decay, food poisoning, and food deterioration.
- Food spoilage can be categorized into three types: non-perishable, semi-perishable, and perishable.
- Non-perishable foods have a long shelf life and are resistant to spoilage, such as cereals, pulses, and sugar.
- Semi-perishable foods have a moderate shelf life and can survive for several weeks or months, depending on storage conditions and temperature. They include wheat flour, refined wheat flour, semolina, vermicelli, broken wheat, Bengal gram flour, potatoes, garlic, apples, citrus fruits, fats, and oils.
- Perishable foods have short shelf lives and spoil quickly within a day or two, unless specific methods are used to prevent spoiling. Examples of perishable foods include milk and milk products, meat and meat products, fish, poultry, eggs, fruit, and vegetables.
Factors Responsible for Food Spoilage
- Putrefaction is the decomposition of food due to microbial action, primarily caused by anaerobic bacteria like Clostridium spp., resulting in the release of decomposition products like mercaptans, hydrogen sulphides, and ammonia.
- Clostridium perfringens, a foodborne disease-causing organism, is predominant in protein decomposition under anaerobic conditions.
- Aerobic bacteria (Pseudomonas, Bacillus, Micrococcus) and yeasts and moulds grow on meat under aerobic conditions.
- Factors like temperature, moisture, and other environmental conditions determine which microorganisms are dominant.
Spoilage Of Different Foods
- Meat Spoilage:
- Bacteria like Pseudomonas, Bacillus, and Micrococcus are the primary culprits.
- Temperature has a significant impact on spoilage. At over 20°C, anaerobic bacteria start to proliferate.
- Mincing meat increases oxygen availability, accelerating spoilage.
- Pseudomonas, a psychrotroph, is a significant threat in refrigerated meat.
- Fungi can also grow on meat, particularly on dried surfaces after prolonged storage.
- Fruits & Vegetables Spoilage:
- Fungi are dominant in fruits due to their low pH.
- Fruits and vegetables are susceptible to both fungi and bacteria because of their pH ranging from 5.0 to 7.0.
- Pectolytic enzymes secreted by fungi and bacteria cause rot by softening the tissue.
- Major fungal spoilage agents in fruits and vegetables are Penicillium and Rhizopus.
- Erwinia spp. and Pseudomonas spp., particularly Erwinia carotovora, cause bacterial spoilage.
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Description
Explore the various aspects of food spoilage including its causes, effects, and the role of microorganisms. This quiz delves into positive and negative transformations that affect food, impacting its safety and nutritional value. Understand how physical, chemical, and biological factors contribute to food deterioration.
