Food Science

What is food spoilage?

Food spoilage is when food deteriorates and becomes unsafe or unpleasant to eat.

Give two signs of food spoilage.

Bad smell, mould, slimy texture, discolouration.

What causes food to spoil?

Microorganisms (bacteria, mould), enzymes, and poor storage.

What are enzymes and how do they cause spoilage?

Natural chemicals in food that break it down, causing changes in colour, texture, or taste.

How should fresh meat be stored?

In the fridge at 0–5°C, in sealed packaging or containers, on the bottom shelf.

Why should raw and cooked foods be stored separately?

To avoid cross-contamination that could cause food poisoning.

What is the danger zone for bacterial growth?

Between 5°C and 63°C.

How should food be frozen safely?

Freeze below –18°C, in airtight packaging, and label with date.

Name a rule for reheating food safely.

Heat to at least 75°C and only reheat once.

What is cross-contamination?

The transfer of bacteria or other harmful microorganisms from one surface or food to another.

Name one way to prevent cross-contamination.

Use separate chopping boards, wash hands, clean surfaces.

Why is personal hygiene important when preparing food?

To avoid spreading bacteria that can cause foodborne illness.

Give two examples of good kitchen hygiene.

Cleaning surfaces, tying back hair, using clean utensils.

What is food poisoning?

An illness caused by eating contaminated food.

Name a common cause of food poisoning.

Undercooked food, poor hygiene, cross-contamination, improper storage.

Name a common food poisoning bacterium.

Salmonella, E. coli, Listeria, Campylobacter.

What symptoms are typical of food poisoning?

Nausea, vomiting, diarrhoea, stomach cramps.

What are microorganisms?

Tiny living organisms like bacteria, mould, and yeast.

Name one helpful use of microorganisms in food.

Making bread (yeast), yoghurt (bacteria), cheese (bacteria).

How is yeast used in bread making?

It ferments sugar and produces carbon dioxide, making bread rise.

How is bacteria used in yoghurt production?

Bacteria ferment lactose to produce lactic acid, thickening the milk.