food spoilage Flashcards

1
Q

What temperature is the danger zone?

A

5-63C

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2
Q

How often does bacteria duplicate?

A

every 20 mins via binary fission

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3
Q

How can you prevent cross contamination?

A

-wash hands
-wash fruit and veg
-cover cuts with blue plasters
-use coloured chopping boards
-store foods in the correct positions in the fridge

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4
Q

Examples of temperature control to prevent bacterial growth

A

chilling
-freezing
-canning
-pasteurization
-cook-chill/ freeze

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5
Q

How does removing liquid reduce bacterial growth?

A

no water for reproduction (drying, dehydration)

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6
Q

What core temperature should foods be cooked to?

A

75C

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7
Q

What temperature should food be stored in the freezer?

A

-18C

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8
Q

What is a foods shelf life in the freezer?

A

3 months - sensory qualities begin to deteriorate due to freezer burn

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9
Q

Thawed food should…

A

never be refrozen - lose track of time, high risk

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10
Q

How does freezing foods help preserve them?

A

microorganisms become inactive - e.g. ready meals, frozen meats

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11
Q

How does drying foods help preserve them?

A

microorganisms need moisture to reproduce and duplicate - e.g. dried milk, pot noodles

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12
Q

How does removing air from food help preserve it?

A

most microorganisms require oxygen to reproduce - vacuum packaging, cans, jars (e.g. pringles, fish, meat)

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13
Q

Give 4 examples of pathogenic bacteria.

A

Salmonella, E. Coli, Campylobacter, Staphylococcus

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14
Q

How can food be preserved at home?

A

-freezing

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15
Q

How can food be preserved using commercial methods?

A

-vacuum packaging
-sterilising
-drying
-pickling/ jam making

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16
Q

What has to be controlled in order to preserve food?

A

-temperature
-pH
-removing moisture/ air

17
Q

What type of packaging controls the amount of O2, CO2 and Nitrogen?

A

modified atmosphere packaging (MAP)