What Happens When Food Goes Bad?

The video explores food spoilage, focusing on mold growth, mycotoxins, and enzymatic browning in fruits. It discusses food expiration dates, preservation methods, and composting techniques. The benefits of fermentation and probiotics are highlighted, along with animal strategies for dealing with toxins.

What is the primary reason mold can be dangerous on certain foods?

• Mold produces mycotoxins that can be harmful.

• Mold is visible and unappealing.

• Mold changes the color of food.

• Mold makes food taste better.

Why is it generally safe to cut mold off hard foods like cheddar cheese?

• Hard foods are less likely to have mold.

• Mold cannot penetrate deeply into hard foods.

• Hard foods are always safe to eat.

• Mold on hard foods is not harmful.

What causes the browning of an apple when it is cut?

• Oxidation of phenols by PPO enzyme.

• Reaction with water.

• Presence of bacteria.

• Exposure to sunlight.

What is the role of melanin in fruits?

• To enhance flavor.

• To increase shelf life.

• To protect against infection.

• To make fruits sweeter.

Why are expiration dates on food products not always reliable for safety?

• They are always accurate.

• They are set by the government.

• They are based on flavor, not safety.

• They are only for dairy products.

What is the main reason meat is a breeding ground for bacteria?

• It is exposed to sunlight.

• It is always stored improperly.

• It is nutrient-dense and moist.

• It is dry and lacks nutrients.

What is a major challenge in composting meat and dairy?

• They decompose too slowly.

• They attract pests and cause odor.

• They are too dry to compost.

• They are not biodegradable.

How does the Bokashi method help in composting meat?

• By using high temperatures.

• By adding extra water.

• By drying out the compost.

• By using friendly anaerobic bacteria.

What is the primary benefit of probiotic bacteria in fermented foods?

• They add color to the food.

• They help in digestion and nutrient absorption.

• They increase the shelf life of food.

• They make food taste sour.

How does lacto fermentation differ from pickling?

• Lacto fermentation uses vinegar.

• Lacto fermentation involves live bacteria.

• Pickling is faster than lacto fermentation.

• Pickling uses salt instead of bacteria.