Topic 16 - Food Spoilage

Question 1

What is bacteria?

Answer 1

Single-celled organism that causes harmful food spoilage but can also be useful in food production.

Question 2

What is yeast?

Answer 2

One-celled fungi that ferments.

Question 3

What is the temperature danger zone?

Answer 3

5-63 Celsius, the temperature in which bacteria grow most rapidly.

Question 4

What is fermentation?

Answer 4

The chemical breakdown of a substance by bacteria, yeasts of other micro organisms.

Question 5

What are enzymes?

Answer 5

Chemicals found in food that cause changes.

Question 6

What is enzymic browning?

Answer 6

The browning effect that enzymes have on fruits when exposed to the air.

Question 7

What conditions do micro organisms need to grow?

Answer 7

Food.
Moisture.
Time.
Warmth.
Neutral pH.
Air.

Question 8

What are high risk foods?

Answer 8

Food that should be stored for only a short amount of time, as it is most likely to cause food poisoning.

Question 9

What is a food probe?

Answer 9

A thermometer that is inserted to check the inside temperature of the food.