Food Preservation Method

Lowering the temperature to slow the activity of microorganisms

• Canning

• Irridiation

• Pasteurizing

• Refrigeration

What is primarily responsible for the spoilage of food ?

• Animals

• Microbes

• Breed of animal or plant

• Temperature

Which of the following is not an indication that food is spoilt ?

• Color

• Odor

• Taste

• Mass

How does temperature prevents food spoilage ?

• Making the sugar content drop that microbes need

• Temperature is too low so bacteria will not grow and operate normally

• Makes them grow quickly and then die from overcrowding

• Makes the food too hard for microbes to consume

How does the presence of Oxygen causes food to spoil ?

• It carries the bacteria through the food easily

• Allows bacteria to respire and multiply in number

• It makes the food tastier for the microbes to consume it

• It affects the temperature and makes the microbes increase in number

A condition in which food becomes unsafe to eat - usually caused by bacteria or fungi *

• food spoilage

• contamination

• Pathogen

• Food Bourne Illness

Heat treatment to kill all pathogenic microorganism, but cannot kill spoilage organisms - common in milk and eggs

• Pasteurization

• Blanching

• Drying

• Cooking

A preservation method in which foods are stored at a low temperature so the water in the product becomes ice

• Curing

• Freezing

• Refrigeration

• Pickling

A method of food preservation that involves removing the moisture from a food product - microbes require moisture to function

• Pasteurization

• Irradiation

• Dehydration

• Fermentation

Placing foods in acidic solutions like vinegar to prevent growth of spoilage organisms

• Pickling

• Paraffin

• Fermentation

• Drying