FOOD week 7-2 Food Spoilage

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What does food loss typically refer to?

Food wasted in the industry
Food lost through the supply chain due to damage, disease, or non-compliance with standards (correct)
Edible food discarded before spoilage
Edible food discarded after spoilage

What is the aim of the New Cooperative Research Centre mentioned in the text?

Reduce food waste throughout the value chain (correct)
Increase food production
Promote food export
Develop new food packaging

What is the estimated cost to the Australian economy due to food waste per year?

$20 billion (correct)
$15 billion
$10 billion
$30 billion

What is the shelf life of a food product based on?

Intrinsic and extrinsic factors (C) Signup and view all the answers

What is the primary cause of foul odors in spoilage due to proteolysis?

Compounds containing sulfur and ammonia (C) Signup and view all the answers

What contributes to the spoilage of meat?

Slime, discolouration, bad odour (B) Signup and view all the answers

What is the primary cause of putrefaction in food spoilage?

Anaerobic breakdown of protein (A) Signup and view all the answers

What is the role of water activity in microbial growth in foods?

It affects the availability of water for microbial growth (D) Signup and view all the answers

What is the effect of pH on microbial growth in milk spoilage?

pH drops, inhibiting lactococci and causing proteins to precipitate (B) Signup and view all the answers

What is the major factor for the selection of spoilage microorganisms in milk spoilage?

Temperature (A) Signup and view all the answers

What is the ecological function of a fruit when the seed is dispersed?

To senesce and disappear (D) Signup and view all the answers

What is the effect of nutrients and moisture on microbial growth in Pseudomonas?

Adequate nutrients and moisture support microbial growth (C) Signup and view all the answers

What is the effect of redox potential on microbial growth in Pseudomonas?

Generally low but high at the surface, supporting the growth of a range of metabolisms (A) Signup and view all the answers

What is the pH range of a large number of vegetables, as mentioned in the text?

Neutral to slightly acidic (C) Signup and view all the answers

What is the primary factor that favors the growth of fungi in fruits, as per the text?

Acidic pH (D) Signup and view all the answers

What is the effect of pH on the ability of cells to proliferate, based on the text?

Near neutral pH enables proliferation (C) Signup and view all the answers

What is the primary method for managing late season infection from fruit mummies, blossom and stem infections?

Sanitation and preharvest fungicide sprays (C) Signup and view all the answers

What is the main cause of anthracnose in mangoes?

Colletotricum gloeosporioides (A) Signup and view all the answers

What is the primary method to stop the germination of appressoria until ripening in immature and unripe fruit?

Dienes in peel (A) Signup and view all the answers

What is a major concern regarding mycotoxins in cereals?

Aflatoxins (D) Signup and view all the answers

What is the primary method for minimizing wounding and infection in mangoes?

Orchard sanitation (A) Signup and view all the answers

What is the primary method for managing contamination of cereals by mycotoxins?

Plant protection compounds (C) Signup and view all the answers

What is the main cause of spoilage in mangoes due to anthracnose?

Colletotricum gloeosporioides (D) Signup and view all the answers

What is the primary method for preventing the accumulation of mycotoxins in animals?

Minimizing wounding (D) Signup and view all the answers

What is the primary method for managing infections quiescent until ripening in mangoes?

Postharvest dip in hot water with prochloraz (C) Signup and view all the answers