Chapter 15: Food Safety

When can a food spoilage occur?

Undesirable changes in food could refer to changes in (a)   value, colour, flavour or texture.

List three causes of food spoilage.

State three microorganisms that cause microbial spoilage.

Most bacteria thrive under moist conditions at room temperature around a __________ pH.

• high

• low

• neutral

Raw food is easily contaminated by bacteria during harvesting, storage and (a)   .

Which pathogenic bacteria can be found in contaminated eggs and raw poultry?

• Escherichia coli (E. Coli)

• Vibrio

• Salmonella

Which pathogenic bacteria can be found in raw or undercooked shellfish?

• Vibrio

• Escherichia coli (E. Coli)

• Salmonella

Identify the pathogenic bacteria that can be found in the shown image (rotten beef).

• Salmonella

• Vibrio

• Escherichia coli (E. Coli)

Yeasts survive in moist conditions and they can also thrive in food with __________ sugar concentrations and __________ pH (e.g jams and fruit juice).

• high, high

• low, low

• low, high

• high, low