Question 1: Define food spoilage and explain why it is important to prevent it.

Answer: Food spoilage is the process where food deteriorates in quality due to microbial activity, enzymes, or chemical changes, making it unsafe or undesirable to eat. Preventing spoilage is important to avoid food poisoning, reduce waste, and ensure food remains nutritious and tasty.

Question 2: List three common signs that indicate food has spoiled.

Answer: Changes in smell (off or sour odor), changes in appearance (mould growth or discoloration), and changes in texture (slimy or mushy surface).

Question 3: Describe how bacteria can cause food to spoil and potentially cause illness.

Answer: Bacteria multiply rapidly on food, producing waste products that cause spoilage. Some bacteria produce toxins that can cause food poisoning if consumed. These bacteria thrive in warm, moist environments and on improperly stored food.

Question 4: Explain the importance of refrigeration in preventing food spoilage.

Answer: Refrigeration slows down the growth of bacteria and other microorganisms, thereby delaying spoilage and extending the shelf life of perishable foods.

Question 5: Identify three foods that are highly perishable and require refrigeration or freezing.

Answer: Milk, raw meat, and soft fruits like berries.

Question 6: Describe the process of fermentation and how it can be used to preserve food.

Answer: Fermentation is a biological process where microorganisms like bacteria or yeast convert sugars into acids, alcohol, or gases. This process creates an acidic or alcoholic environment that inhibits spoilage bacteria, helping to preserve foods like yogurt, sauerkraut, and kimchi.

Question 7: Sketch a simple diagram showing the stages of food spoilage from fresh food to spoiled food. Include labels for each stage.

Answer: A sketch with four stages: 1) Fresh food (normal appearance), 2) Slight spoilage (small mold spots or minor discoloration), 3) Significant spoilage (mould growth, strong smell, slimy texture), 4) Fully spoiled food (extensive mould, bad odor, unrecognizable appearance).

Question 8: Suggest two ways to prevent food from spoiling during storage.

Answer: Keep perishable foods refrigerated or frozen and store foods in airtight containers to prevent bacterial contamination and moisture loss.

Question 9: Explain why some foods, like dried grains or sugar, have a longer shelf life compared to fresh produce.

Answer: Dried foods have low moisture content, which inhibits bacterial and mold growth, making them less prone to spoilage and extending their shelf life.

Question 10: Describe what a food safety label might include to help prevent spoilage and ensure safe consumption.

Answer: Labels often include 'use by' or 'best before' dates, storage instructions, and warnings about allergens or spoilage signs to help consumers manage food safety.