Spoilage - General Flashcards
Basics
1
Q
What is the definition of spoilage?
A
Process of decreasing quality
2
Q
What is a spoiled product?
A
Quality that is perceived unacceptable
3
Q
What is the definition of the shelf life?
A
Time that foods remains of acceptable quality to the consumer
4
Q
What is the Best Before Date?
A
Consumption date for which the manufacturer guarantees acceptable quality
5
Q
What are four different causes of spoilage?
A
- Micriobial
- Mechanical
- Insect damage
- Chemical and enzymatic
6
Q
What is the rule of thumb level at which a product is presumed spoiled?
A
10^7 CFU/gram or CFU/mL
7
Q
Give two examples for primary contamination factors for animals.
A
Skin, intestine
8
Q
Give three examples for primary contamination factors for plants.
A
Soil, manure, water
9
Q
Give five secondary contamination factors, with each an example
A
- Water: rinsing, cooling, cleansing
- Equipment: machines, tools, surfaces
- Air: aerosols, dust
- People: hands, hairs, coughing, sneezing
- Vermin: rodents, birds, insects
10
Q
Rank the five MO from small to large in size
A
- Viruses (0.03-0.3 micrometer)
- Bacteria (0.5-5 micrometer)
- Yeasts (5-15 micrometer)
- Moulds (> 5 micrometer)
- Parasites (> micrometer)
