FBMMSH Week 5 - Food spoilage

What is food spoilage?

• Food spoilage is the situation when people get food poisoning

• Food spoilage results when microbiological, chemical, or physical changes occur, rendering the food product unacceptable to the consumer

• Food spoilage is the situation when food production standards have been compromised

Select two bacteria from the following list that are associated with food spoilage

• Salmonella

• Brochothrix

• Staphylococcus

• Pseudomonas

• Escherichia coli

Which of the following methods would you use to inactivate spoilage microorganisms?

• Cheeling

• Vacuum packing

• Pasteurisation

Tags

NGSS.MS-PS1-2

Is the following statement true or false? Psychrotrophic microorganisms are most involved in spoilage of refrigerated fresh foods

• Yes

• No

Which type of food would support better the growth of Pseudomonas?

• Vegetables

• Fruit

Moulds or bacteria have generally an advantage in acidic foods?

• Moulds

• Bacteria

Tags

NGSS.MS-LS1-5

Which of the following factors is the most important for the good microbial stability of honey?

• Presence of sucrose

• Low water activity

• Storage temperature

Would you expect bacteria to grow in food with water activity of 0.80?

• Yes

• No

From the list below, select the compounds that are used as food preservatives in food products

• Ethanol

• Citric acid

• Sulphites

• Glycerol

In vacuum packed meat which bacteria predominate during refrigerated storage?

• Psychrophilic bacteria

• Lactic acid bacteria