Prevention Of Food Poisining

Question 1

Freezing

Answer 1

• bacteria lies dormant so prevents food spoilage
• water turns to ice so reduced moisture for bacteria growth
• bacteria will grow again when Ice melts

Question 2

chilled

Answer 2

• food is chilled at 1°- 4°
• bacteria multiplies slower but doesn’t stop completely and food spoilage is slowed.

Question 3

Jam Marmalade
Pickling Chutney

Answer 3

•Fruit is boiled to destroy enzymes and bacteria – helping to prevent spoilage
• High concentration of acid reduces bacterial growth (pH level to acidic)

Question 4

Vacuum Packaging (MAP

Answer 4

• Oxygen is removed which prevents bacteria multiplying unless they are anaerobic
• This method is sometimes used along with chilling e.g. bacon – often vacuum packed food needs to be refrigerated
• Modified atmosphere packing reduces the amount of oxygen inside the pack and increases the carbon dioxide. This means aerobic bacteria cannot grow. The rate of food spoilage slows down