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magnusson12a
prevention of food spoilage
| Question | Answer |
|---|---|
| how does cooking prevent food spoilage? | the heat denatures the enzymes and other proteins and kills the microorganisms |
| what is pasteurising? | heat to 72 degrees celcius for 15seconds then cool rapidly to 4degrees killing harmful microorganisms |
| what do drying, salting and covering in sugar all have in common? | these processes all dehydrate the microorganisms but causing water to leave them by osmosis |
| how does smoking food prevent it from spoiling? | the food develops a dry, hardened outer surface and the smoke contains antibacterial chemicals |
| what happens during pickling? | an acid pH kills microorganisms by denaturing their enzymes and other proteins |
| what is irradiation? | a method of preserving food, ionising radiation kills the microorganisms by disrupting their DNA structure |
| what is the point in cooling and freezing of foods? | this does not kill microorganisms but it slows their growth, metabolism and reproduction |
| what other methods also prevent comtamination of food? | canning, vacuum wrapping and paper/plastic packaging |
| how does vacuum packaging work? | it removes air content so microorganisms cannot respire aerobically |
Created by:
GraceSutton
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