7) Food Safety

Question 2

What are microbes?

Answer 2

Microbes are tiny organisms that cannot be seen with the naked eye.

Question 3

What are two examples of microbes?

Answer 3

Examples of microbes include bacteria and mould.

Question 4

How can microbes be observed?
(Name the instrument)

Answer 4

A microscope is needed to observe microbes.

Question 5

How do microbes affect food?

Answer 5

Microbes can cause food spoilage, making it unsafe to eat.

Question 6

What happens to milk when it spoils?

Answer 6

Milk turns sour and acidic when spoiled.

Question 7

What tools can test spoiled milk?

Answer 7

Spoiled milk can be tested using blue litmus paper, universal indicator, or a pH meter.

Question 8

What occurs to bread when it spoils?

Answer 8

Bread becomes mouldy when spoiled.

Question 9

What factors affect microbial activity in food?

Answer 9

Factors include
pH levels,
oxygen supply,
water content, and
temperature.

Question 10

How does lowering pH prevent spoilage?

Answer 10

Lowering pH, such as through pickling, preserves food for a longer time.

Question 11

What is vacuum packing and its purpose?

Answer 11

Vacuum packing reduces oxygen contact with food to prevent spoilage.

Question 12

What is the process of freeze-drying?

Answer 12

Freeze-drying involves freezing food to remove most of its water content.

Question 13

How does dehydration preserve food?

Answer 13

Dehydration heats food to eliminate most of its water content.

Question 14

What role do chemical preservatives play in food safety?

Answer 14

Chemical preservatives act as dehydrating agents, removing water to slow down spoilage.

Question 15

Why is understanding microbes important for food safety?

Answer 15

Understanding microbes is crucial for preventing spoilage and ensuring food safety.

Question 16

What methods can prolong the shelf life of food?

Answer 16

Methods include
lowering pH,
reducing oxygen supply, and
reducing water content.

Question 17

What are chemical preservatives?

Answer 17

Substances that remove water from air/food to prevent spoilage.

Question 18

What is the process of sterilisation in food preservation?

Answer 18

Heat food to high temperatures to kill microbes.

Question 19

How does pasteurisation differ from sterilisation?

Answer 19

Pasteurisation heats food, then cools it quickly to prevent microbial growth.

Question 20

What is the canning process?

Answer 20

Heat food to high temperatures under pressure to kill microbes.

Question 21

How does the freezing method preserve food?

Answer 21

It slows down microbial activity, extending the food’s shelf life.

Question 22

What are food additives?

Answer 22

Substances added to food to enhance
flavor,
appearance,
texture,
nutritional content, and
shelf life.

Question 23

What is the primary function of preservatives in food additives?

Answer 23

To prevent or slow down food spoilage.

Question 24

Give an example of a preservative used in salted fish.

Answer 24

Salt is used as a preservative in salted fish.

Question 25

How is sugar used as a food additive?

Answer 25

Sugar is used in fruit jams to preserve and enhance flavor.

Question 26

What role does sulfur dioxide play in food preservation?

Answer 26

It is used as a preservative in dried fruit.

Question 27

What is vinegar’s role in food preservation?

Answer 27

Vinegar is used in the preservation of pickled vegetables.

Question 28

What is the function of nutritional supplements in food?

Answer 28

To replace lost nutrients and increase vitamin or mineral content.

Question 29

How is milk commonly fortified?

fortified means to improve the nutritional values.

Answer 29

Milk is often fortified with iron and calcium for children.

Question 30

What is an example of added nutrients in fruit juice?

Answer 30

Fruit juice may have added vitamin C.

Question 31

How can yogurt be enriched?

Answer 31

Yogurt can be enriched with calcium and vitamin D.

Question 32

What is the purpose of texture and appearance modifiers in food?

Answer 32

To improve the texture and visual appeal of food products.