Photo AI
Outline the conditions that favour the growth of microorganisms - Junior Cycle Home Economics - Question 2 - 2005
Question 2
Outline the conditions that favour the growth of microorganisms. Name one food poisoning bacteria. Give two possible sources of this bacteria. List three symptoms... show full transcript
Worked Solution & Example Answer:Outline the conditions that favour the growth of microorganisms - Junior Cycle Home Economics - Question 2 - 2005
Step 1
Outline the conditions that favour the growth of microorganisms.
Answer
Microorganisms thrive under specific conditions, which include:
- Warmth: Most microorganisms grow best in warm temperatures, ideally between 20°C to 40°C.
- Moisture: Water is essential for microbial growth; high moisture content promotes development.
- Food: Nutrients are necessary for growth, as microorganisms feed on organic matter.
- pH: A neutral pH (around 7) is generally favorable, although some can thrive in acidic or alkaline environments.
- Oxygen: While some microorganisms require oxygen (aerobic), others can grow without it (anaerobic).
Step 2
Step 3
Step 4
List three symptoms of food poisoning.
Answer
Three symptoms of food poisoning include:
- Nausea: A feeling of sickness that can lead to vomiting.
- Diarrhea: Frequent, watery stools are a common reaction of the intestines to infection.
- Abdominal pain/cramps: Discomfort or painful sensations in the stomach region resulting from the illness.
Step 5
Give three advantages of preserving food.
Answer
Three advantages of preserving food are:
- Prevents waste: Extended shelf life means less food is thrown away.
- Saves money: By preserving seasonal foods, one can save money and make them available year-round.
- Food can be transported easier: Preserved foods are easier to store and transport, reducing spoilage during travel.
Step 6
List three methods of food preservation and explain how one of the methods you have listed is carried out.
Answer
Three methods of food preservation include:
- Canning: High temperatures and airtight seals kill microorganisms and prevent further contamination.
- Freezing: Low temperatures halt microbial growth and preserve food quality.
- Drying: The removal of moisture inhibits microbial growth.
Explanation of Canning: Canning involves placing food into containers (usually glass jars or cans), sealing them tightly, and then heating them to a temperature that destroys harmful microbes. This vacuum-sealing process creates a sealed environment that prevents new microorganisms from entering, allowing the food to be stored safely for extended periods.