microorganisms

• What can microorganisms and enzymes do to food?

  Spoil foods making them unsafe to eat
• Why are some microorganisms considered pathogens?

  They can cause diseases and spoil food
• What pH range do bacteria grow best in?

  Between 6.6 and 7.5 pH
• What moisture condition do bacteria prefer?

  High water content in foods
• What type of food do bacteria thrive on?

  Nutrient-rich foods, especially protein
• What temperature range is considered the danger zone for bacteria growth?

  Between 5°C and 63°C
• How quickly can bacteria multiply under optimal conditions?

  Every 10-20 minutes
• How can the growth of microorganisms be slowed?

  By storing food in a fridge or freezer
• What is one method to remove moisture from food?

  Adding salt to food
• Why should food be covered?

  To prevent contact with bacteria
• What is pickling?

  Placing food in vinegar to lower pH
• Why are ready-to-eat foods high risk?

  They support the growth of harmful bacteria
• What changes can indicate food spoilage from bacteria?

  Appearance, taste, colour, and odour changes
• Why is raw meat not considered a high-risk food?

  Pathogenic bacteria are destroyed by cooking
• What do moulds typically grow on?

  Bread, cheese, and improperly stored fruit
• What is a characteristic appearance of mould?

  A distinctive furry appearance
• What can some moulds produce that is harmful?

  Harmful toxins causing food poisoning
• What happens if mould is scraped off food?

  Toxins can remain below the surface
• Where do yeasts typically grow?

  On the surface of fruits
• What do yeast cells produce during fermentation?

  CO2 gas and alcohol
• What effect does yeast have on fruit?

  It spoils the taste and texture
• What are enzymes?

  Biological substances that speed up reactions
• How do enzymes affect food spoilage?

  They change appearance, texture, and taste
• What happens to fruit as it ripens due to enzymes?

  It softens and becomes sweeter
• What causes enzymatic browning in fruit?

  Oxidation reaction with oxygen in the air
• What can cause over-ripening in fruit?

  Excessive exposure to oxygen
• How can enzymic action be reduced?

  By denaturing enzymes using heat or acid
• What is blanching in relation to vegetables?

  Heating vegetables to kill ripening enzymes
• What does freezing vegetables do to enzymic action?

  Slows down but does not stop it
• How does lemon juice affect fruit salad?

  Reduces pH and enzymic browning
• What is food poisoning caused by?

  Eating food contaminated by pathogenic bacteria
• How long can symptoms of food poisoning take to appear?

  Hours or days after eating
• Who is most at risk from food poisoning?

  Pregnant women, babies, and the elderly
• What are common symptoms of food poisoning?

  Dizziness, nausea, and vomiting
• What is Campylobacter commonly associated with?

  Raw/undercooked poultry and meat
• What are the symptoms of E. coli 0157 infection?

  Diarrhoea, vomiting, and kidney damage
• What is the onset time for Salmonella symptoms?

  6-72 hours after exposure
• What can Listeria cause in pregnant women?

  Flu-like symptoms and miscarriage
• What is the British Lion Mark on eggs?

  Indicates eggs from vaccinated hens
• What is pasteurisation?

  Heating milk to kill off pathogens