Micro - organisms and enzymes in food production

Question 1

What is meant by a pathogenic bacteria

Answer 1

A micro - organism which is harmful to humans

Question 2

what is a micro - organism

Answer 2

Tiny forms of life but only viable under a microscope

Question 3

What is the definition of food spoilage

Answer 3

food that isn’t safe to eat

Question 4

What is meant by contamination

Answer 4

When a food is unsafe to eat due to it’s contact with micro-organisms

Question 5

What is meant by something is pathogenic

Answer 5

something that is cable of causing illness

Question 6

Food poisoning

Answer 6

Caused by pathogens from contaminated foods

Question 7

High risk foods and examples

Answer 7

A food such as chickens that contain a lot of moisture

Question 8

Where are micro-organisms found

Answer 8

clothing
foods
water
air
dust
animals

Question 9

What are the 3 micro-organisms

Answer 9

Bacteria
moulds
yeasts

Question 10

What types of conditions do micro-organisms need

Answer 10

Warmth and moisture

Question 11

Why do micro-organisms need warmth and moisture

Answer 11

To grow and multiply

Question 12

What happens to the micro-organism if the temp is too cold or hot

Answer 12

If the temp is too hot it will destroy them
If the temp is too cold their growth will slow down until it stops

Question 13

Why do micro-organisms need moisture

Answer 13

For their biological prepossess

Question 14

Enzyme

Answer 14

is a biological cataylist so can speed up chemical reactions

Question 15

2 micro-organisms that can cause spoiled food

Answer 15

Bacteria,Yeasts

Question 16

Functions of the enzyme

Answer 16

causes tissues of foods to break down

Question 17

examples of high risk foods

Answer 17

meat
dairy products
poultry