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The shelf-life of a product is critical in determining both its quality and profitability - Leaving Cert Home Economics - Question 3 - 2013
Question 3
The shelf-life of a product is critical in determining both its quality and profitability. (a) Discuss the causes of food spoilage in relation to the action of enzy... show full transcript
Worked Solution & Example Answer:The shelf-life of a product is critical in determining both its quality and profitability - Leaving Cert Home Economics - Question 3 - 2013
Step 1
Discuss the causes of food spoilage in relation to the action of enzymes.
Answer
Food spoilage is significantly influenced by enzymes, which are biological catalysts that accelerate chemical reactions in food. Here are three key ways enzymes lead to spoilage:
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Over-ripening: Enzymes such as amylase and pectinase cause fruits to over-ripen, leading to texture change (softening) and nutrient loss. For example, enzymes can cause bananas to turn black and mushy over time.
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Browning: The enzyme polyphenol oxidase can lead to the browning of fruits and vegetables when they are exposed to oxygen. This enzymatic browning not only affects aesthetic value but can also lead to nutrient degradation and flavor changes.
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Enzyme Deterioration: Enzymes can also cause the breakdown of vitamins and other nutritional components in food. This deterioration is accelerated at higher temperatures, especially when food is stored improperly, leading to a loss of quality and safety.
Step 2
Name and give details of one type of food poisoning bacteria.
Answer
One significant type of food poisoning bacteria is Salmonella.
- Conditions necessary for growth: Salmonella thrives in warm, moist environments, typically between 35-37°C (95-98.6°F), and in the presence of nutrients.
- Source: Common sources include raw or undercooked poultry, eggs, and unpasteurized milk.
- Reproduction / growth of bacteria: Salmonella can double in number approximately every 20 minutes under ideal conditions, with a sufficient supply of moisture and nutrients.
- High risk foods: Foods like eggs, chicken, and unrefrigerated cooked dishes are considered high-risk as they can harbor Salmonella if not handled or cooked properly.
Step 3
Assess irradiation as a method of food preservation.
Answer
Irradiation is a method utilized for food preservation, involving exposure to ionizing radiation to eliminate pathogens and extend shelf-life.
Advantages:
- Reduction of Foodborne Bacteria: Irradiation effectively reduces foodborne bacteria and pests, enhancing food safety and shelf-life.
- Slow Ripening: It retards the ripening process in fruits and vegetables, maintaining quality for longer periods.
- Retention of Nutrients: Compared to other methods like canning, irradiation typically preserves vitamins and minerals better.
Disadvantages:
- Nutritional Concerns: While irradiation is effective, it can cause loss of certain vitamins.
- Public Perception: There are concerns around the safety and long-term effects of consuming irradiated food, leading to some consumer reluctance.
- Regulatory Hurdles: Food manufacturers must navigate complex regulations regarding the labeling and use of irradiated foods.