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WorksheetsChapter 15: Food Safety
Total questions: 25
Worksheet time: 39mins
When can a food spoilage occur?
Undesirable changes in food could refer to changes in (a) 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 (a) .
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
Yeast contamination can appear as (a) patches on the surface of the food (e.g. ham).
Draw out and describe moulds on bread.
Moulds require __________ moisture to survive and thus grow on relatively __________ foods (e.g. bread or grains).
high, dry
little, dry
no, dry
little, frozen
Most moulds thrive between __________.
25°C and 30°C
5°C and 60°C
37°C and 40°C
82°C and 100°C
Moulds reproduce by producing a large number of spores. Describe the characteristics of these spores.
Moulds also produce toxic substances called __________.
cardiotoxins
endotoxins
exotoxins
mycotoxins
Explain the severity of mycotoxins do to our body and the type of food it multiplies well in.
For chemical spoilage in food, fats turn rancid in the presence of (a) , heat and light.
Explain the process of chemical spoilage in food.
Explain how should we store food that has a high fat content to reduce the occurrence of rancidity.
Draw two food sources that are prone to rancidity.
Physical spoilage occurs when food is physically damaged during harvesting, handling, distribution or (a) .
Identify the pest that can be found on the shown image (rice).
Rodents
Weevils
Cockroaches
Flies
Explain how pests can damage food by introducing pathogenic bacteria.
State five environmental factors that have effects on food spoilage.
