Food Spoilage (Leaving Cert Home Economics): Flashcards
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What is food spoilage?
What is food spoilage?
Deterioration of food quality making it unsafe or undesirable
3 main mechanisms of food spoilage
3 main mechanisms of food spoilage
Enzyme action, moisture loss, microbial contamination
What are enzymes?
What are enzymes?
Natural proteins found in all foods
What enzymatic browning is
What enzymatic browning is
When cut/damaged, enzymes oxidise phenolic compounds creating brown discolouration
Where yeasts & moulds thrive
Where yeasts & moulds thrive
Acidic environments & foods with lower moisture content
Visibility of bacterial spoilage
Visibility of bacterial spoilage
Not always visible to the naked eye
Foods bacteria prefer
Foods bacteria prefer
Protein-rich and high-moisture foods
Acids that slow enzymatic browning
Acids that slow enzymatic browning
Citric acid (lemon juice) & ascorbic acid (vitamin C)
Effect of heat treatment on enzymes
Effect of heat treatment on enzymes
Denatures enzymes, making them inactive
Purpose of blanching before freezing
Purpose of blanching before freezing
Inactivates enzymes to prevent deterioration during frozen storage
Danger zone temperature range for bacteria
Danger zone temperature range for bacteria
Between 4°C and 60°C (40°F to 140°F)
Effects of moisture loss on food
Effects of moisture loss on food
Becomes dry, tough, less appealing; concentrates flavours
Why bacterial contamination is most concerning
Why bacterial contamination is most concerning
Can produce dangerous toxins without visible signs
How refrigeration helps prevent spoilage
How refrigeration helps prevent spoilage
Slows enzyme activity & microbial growth
Chemical preservative to prevent enzyme reactions
Chemical preservative to prevent enzyme reactions
Sulphites