4.1.1

Microorganisms & Signs of Food Spoilage

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Microorganisms

Yeasts, moulds and bacteria are all examples of microorganisms. Pathogenic (disease causing) microorganisms can cause someone to suffer from food poisoning and cause food to go off.

Conditions for growth and multiplication

Conditions for growth and multiplication

  • Food.
  • Warmth.
  • Moisture.
  • Optimal pH.
  • Time (bacteria tend to split every 10-20 minutes).
Slowing or stopping growth

Slowing or stopping growth

  • Factors to change for controlling microorganism growth:
    • pH - e.g. pickling food as the vinegar will alter the pH.
    • Time - prepare food as quickly as possible and chill after preparation.
    • Water availability - e.g. salting food as the salt will absorb some of the moisture.
    • Temperature - e.g. putting food in a fridge to cool it.

Moulds and Yeasts

Yeasts and moulds are examples of fungi. Just like other microorganisms, they'll rapidly grow and multiply if the conditions are right.

Moulds

Moulds

  • Moulds can alter the appearance, smell and flavour of foods, like fruit, cheese and bread.
  • Mould is a furry growth, so it's very visible on foods.
  • Moulds excrete waste products that can give a person food poisoning. Toxins may stay on foods even after the mould has been wiped off.
Yeasts

Yeasts

  • Fruits like plums and strawberries often develop yeasts on their surfaces.
  • Yeasts ferment the sugars in fruits and convert them into carbon dioxide and alcohol.
Jump to other topics
1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills1.1.2Knife Skills1.1.3Preparing Fruit, Vegetables & Using Equipment1.1.4Cooking Methods: Prepare, Shape & Combine1.1.5Sauce Making, Tenderising & Marinating1.1.6Dough & Pastry1.1.7Shaping & Finishing Dough1.1.8Raising Agents & Mixtures1.1.9End of Topic Test - Food Preparation Skills 1
2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins2.1.2Proteins 22.1.3Fats2.1.4Carbohydrates2.1.5Carbohydrates 2
2.2

Micronutrients

2.2.1Fat-Soluble Vitamins2.2.2Water-Soluble Vitamins2.2.3Minerals & Water2.2.4Minerals & Water 22.2.5End of Topic Test - Macro & Micronutrients
2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet2.3.2Informed Choices for a Balanced Diet 22.3.3Energy Needs2.3.4Nutritional Analysis2.3.5Diet Modifications2.3.6Diet-Related Problems2.3.7Diet-Related Problems 22.3.8End of Topic Test - Nutritional Needs & Health
3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer3.1.2Water-Based Cooking Methods3.1.3Fat-Based Cooking Methods3.1.4Dry Cooking Methods3.1.5Dry Cooking Methods 2
3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates3.2.2Fats & Oils3.2.3Raising Agents3.2.4End of Topic Test - Food Science
4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage4.1.2Enzymes & Signs of Food Spoilage4.1.3Food Poisoning4.1.4Bacterial Contamination4.1.5Microorganisms in Food Production
4.2

Principles of Food Safety

4.2.1Temperature Control4.2.2Ambient Foods & Food Labels4.2.3Preparing, Cooking & Serving Food4.2.4End of Topic Test - Food Safety
5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice5.1.2Food Choices5.1.3Religious Food Choices5.1.4Food Labels5.1.5Mandatory Food Labels5.1.6Optional Food Labels5.1.7Marketing Influences5.1.8End of Topic Test - Food Choice
5.2

British & International Cuisines

5.2.1British Cuisine5.2.2Japanese Cuisine5.2.3Japanese Ingredients & Dishes5.2.4Spanish Cuisine5.2.5Spanish Ingredients & Dishes
5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems5.3.2Sensory Testing Methods5.3.3Sensory Testing Methods 25.3.4End of Topic Test - Cuisines & Senses
6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming6.1.2Food Sources - Genetically Modified Crops6.1.3Food Sources - Reared Food6.1.4Food Sources - Caught Food6.1.5Food & The Environment6.1.6Food & The Environment 26.1.7Sustainability of Food6.1.8Sustainability of Food 26.1.9End of Topic Test - Environmental Impacts
6.2

Food Processing & Production

6.2.1Primary Food Processing6.2.2Primary Food Processing 26.2.3Secondary Food Processing6.2.4Fortification6.2.5Additives6.2.6End of Topic Test - Food Processing & Production

Practice questions on Microorganisms & Signs of Food Spoilage

Can you answer these? Test yourself with free interactive practice on Seneca — used by over 10 million students.

  1. 1
    What type of organisms are yeasts, moulds and bacteria?Multiple choice
  2. 2
    What conditions are important for the growth and multiplication of microorganisms in food?Fill in the list
  3. 3
    What type of organism are yeasts and moulds?Multiple choice
  4. 4
    What does yeast convert the sugars in fruits into?Fill in the list
  5. 5
    Which foods are more likely to go mouldy? True / false
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End of Topic Test - Food Science

Enzymes & Signs of Food Spoilage