4.1.1
Microorganisms & Signs of Food Spoilage
Microorganisms
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
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.
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
Jump to other topics
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
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