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Week 2

The document defines food spoilage as the deterioration of food making it unfit for consumption, while food contamination involves harmful substances causing illness. It outlines intrinsic factors like moisture and pH, and extrinsic factors such as temperature and handling that contribute to spoilage and contamination. Additionally, it describes various types of spoilage and signs to recognize it, including off odors, color changes, and texture alterations.

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7 views2 pages

Week 2

The document defines food spoilage as the deterioration of food making it unfit for consumption, while food contamination involves harmful substances causing illness. It outlines intrinsic factors like moisture and pH, and extrinsic factors such as temperature and handling that contribute to spoilage and contamination. Additionally, it describes various types of spoilage and signs to recognize it, including off odors, color changes, and texture alterations.

Uploaded by

lizzytamesar3
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd

Week # 2 Grade 11 CSEC

Food and Nutrition

Definition of Food Spoilage and Food Contamination

Food Spoilage

 Food spoilage is the process by which food deteriorates and becomes unfit for consumption.
 It involves changes in taste, smell, appearance, and texture due to microbial, chemical, or physical
activity.

Food Contamination

 Food contamination refers to the presence of harmful substances in food that can cause illness or
injury.
 It can occur at any stage—production, processing, transport, or preparation—and includes:
o Biological: bacteria, viruses, parasites
o Chemical: pesticides, cleaning agents
o Physical: glass, metal, plastic fragments

Factors That Contribute to Spoilage and Contamination

Intrinsic Factors (within the food)

 Moisture content: High water activity promotes microbial growth


 pH level: Acidic foods spoil slower; neutral pH favors bacteria
 Nutrient composition: Rich foods (like meat) spoil faster
 Natural enzymes: Can break down food post-harvest

Extrinsic Factors (external conditions)

 Temperature: Warm conditions accelerate spoilage


 Oxygen exposure: Promotes oxidation and microbial growth
 Time: Longer storage increases risk
 Handling & hygiene: Poor practices introduce contaminants

Descriptions of Spoilage Types

Type Description
Microb Caused by bacteria, yeasts, molds; leads to souring, slime, gas, discoloration
Enzymatic Natural enzymes cause browning, softening, flavor changes (e.g., apples browning)
Chemical Oxidation of fats/oils causes rancidity and off-flavors
Physical Damage during transport or storage (e.g., bruised fruits, cracked eggs)
Signs of Food Spoilage
Recognizing spoilage helps prevent foodborne illness:

 Off odors: Sour, rancid, or putrid smells (e.g., spoiled milk or meat)
 Color changes: Browning, graying, or unusual discoloration
 Texture changes: Slimy, mushy, or overly soft consistency
 Surface growth: Mold, fuzz, or slime on food
 Cloudy liquids: In canned or jarred foods
 Taste changes: Bitter, sour, or metallic flavors

END OF WEEK 2 NOTES

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