Food Spoilage (Junior Cert Home Economics): Flashcards
📚Flashcards
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14 cards from this deck
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Practise the cards
14 cards from this deck
What is food spoilage?
What is food spoilage?
Food goes off & becomes unsafe or unpleasant to eat
What are enzymes in food?
What are enzymes in food?
Natural chemicals in fruits & vegetables
What enzymes cause in food
What enzymes cause in food
Ripening, over-ripening & eventually rotting
Effect of refrigeration on enzymes
Effect of refrigeration on enzymes
Slows down enzymatic activity
What happens to fruits/veg moisture after harvest
What happens to fruits/veg moisture after harvest
They lose moisture (no longer absorbing from soil)
What happens to uncovered bread & cheese
What happens to uncovered bread & cheese
They dry out and shrink
What are microorganisms?
What are microorganisms?
Tiny living organisms
Examples of microorganisms causing food spoilage
Examples of microorganisms causing food spoilage
Bacteria & fungi (e.g. yeasts & moulds)
Visibility of bacteria
Visibility of bacteria
Invisible
Visibility of moulds
Visibility of moulds
Visible & often discarded
What bacteria can cause if consumed
What bacteria can cause if consumed
Foodborne illnesses
Can food spoilage be completely prevented
Can food spoilage be completely prevented
No, but it can be slowed down
How refrigeration & freezing help food
How refrigeration & freezing help food
Slow bacterial & mould growth
What sealed containers protect food from
What sealed containers protect food from
Air, moisture & pests