Food Spoilage Principles Flashcards
1
Q
Temperature
A
Storing food in critical temperature zone for more than 2 hours spoils
2
Q
Moisture
A
Creates ideal environment for microbial growth / ruins the texture
3
Q
Insects
A
Infestation, lay larvae
4
Q
Oxygen
A
Causes oxidative browning (in conjunction with enzymes)
5
Q
Rodents
A
Infestation, eat food
6
Q
Mishandling
A
Cross contamination
7
Q
Bacteria
A
May cultivate in food and cause food poisoning, bad smells, altered texture eg salmonella
8
Q
Mould
A
Produces enzymes which bread down food or can be toxic and cause food poisoning
9
Q
Yeast
A
Desirable in fermentation and leavening. Harmful in large amounts
10
Q
Enzymes
A
Breaks down foods and changes organoleptic characteristics
