Question 1: Define food spoilage and explain how it can affect the safety of food.

Answer: Food spoilage is the deterioration of food caused by the growth of bacteria, molds, or yeasts, which can produce harmful toxins or make food unsafe to eat. It can lead to foodborne illnesses and changes in taste, smell, or appearance.

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

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

Question 3: Describe how bacteria contribute to food spoilage and the potential health risks involved.

Answer: Bacteria multiply rapidly in food when conditions are suitable, producing waste products and toxins that cause spoilage. Some bacteria, like Salmonella or E. coli, can cause food poisoning, leading to symptoms such as nausea, vomiting, diarrhea, and fever.

Question 4: Explain why it is important to store perishable foods at the correct temperature to prevent spoilage.

Answer: Storing perishable foods at the correct temperature (below 5°C in a fridge) slows down bacterial growth and enzyme activity, reducing the risk of spoilage and foodborne illness.

Question 5: Identify three types of foods that are particularly susceptible to spoilage and explain why.

Answer: Dairy products (rich in nutrients and moisture, promoting bacterial growth), cooked meats (high moisture content and proteins that bacteria can feed on), and fresh fruits and vegetables (contain water and natural sugars that support microbial growth).

Question 6: Describe the process of fermentation and how it differs from spoilage.

Answer: Fermentation is a controlled process where beneficial microbes convert sugars into alcohol or acids, enhancing food safety and shelf life. Spoilage involves uncontrolled microbial growth that damages food and can produce harmful toxins.

Question 7: Sketch a simple diagram showing the steps involved in the spoilage of cooked rice. Include at least three stages and label them.

Answer: A correct sketch would show: 1) Fresh cooked rice (initial stage), 2) Rice with visible mold or sour smell (middle stage), 3) Decomposed rice with slime or discoloration (final stage). Labels should clearly indicate each stage.

Question 8: Draw a diagram of a food storage environment that helps prevent spoilage. Include key features that control temperature, humidity, and contamination.

Answer: A correct diagram would depict a storage unit with features such as a thermometer, a sealed container or refrigeration unit, proper shelving, and ventilation. Labels should note temperature control (e.g., fridge at 0-5°C), dry environment, and separation of raw and cooked foods.

Question 9: Explain why foods like mayonnaise and salad dressings have a longer shelf life even though they contain perishable ingredients.

Answer: They contain preservatives, acids (like vinegar), or are stored in airtight containers that inhibit microbial growth, which slows spoilage despite their perishable ingredients.

Question 10: List three practices that can help prevent food spoilage in a home kitchen.

Answer: Keeping food at correct temperatures (refrigeration or freezing), storing raw and cooked foods separately, and using airtight containers to minimize contamination.