Chapter 15: Food Safety

When can a food spoilage occur?

Undesirable changes in food could refer to changes in __________ value, colour, flavour or texture.

List three causes of food spoilage.

State three microorganisms that cause microbial spoilage.

Most bacteria thrive under moist conditions at room temperature around a __________ pH.

• high

• low

• neutral

Raw food is easily contaminated by bacteria during harvesting, storage and __________.

Which pathogenic bacteria can be found in contaminated eggs and raw poultry?

• Escherichia coli (E. Coli)

• Vibrio

• Salmonella

Which pathogenic bacteria can be found in raw or undercooked shellfish?

• Vibrio

• Escherichia coli (E. Coli)

• Salmonella

Identify the pathogenic bacteria that can be found in the shown image (rotten beef).

• Salmonella

• Vibrio

• Escherichia coli (E. Coli)

Yeasts survive in moist conditions and they can also thrive in food with __________ sugar concentrations and __________ pH (e.g jams and fruit juice).

• high, high

• low, low

• low, high

• high, low