week two- Food deterioration and preservation

Question 1

Explain the causes and extent of food waste

Answer 1

deterioration
physical damage
Temperature 
Humidity
foodborne diseases

Question 2

Define the terms: storage life and perishability

Answer 2

Perishability: Depending on water content, the more water the more perishable

Shelf-life:
Takes time to decline to an unacceptable level (Long Term)
all foods undergo varying degrees of deterioration after harvest and during storage

Question 3

List types of deterioration seen in foods and types of foodborne diseases

Answer 3

deterioration: Biological, chemical activity, physical or environmental, Temperature

Foodborne diseases:
Food Intoxication: Toxic substances produced by bacteria prior to consumption that cause illness upon consumption (clostridium botulinum)

Food infection: Bacteria are present in the time of consumption and grow in a host to cause illness (Salmonella)

Question 4

Describe some aims and methods of commercial food preservation

Answer 4

Drying, Fermenting, Curing, Pickling, Additon of heat, Canning