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Food spoilage is a disagreeable change in a food's normal state - Leaving Cert Home Economics - Question 3 - 2019
Question 3
Food spoilage is a disagreeable change in a food's normal state. Such changes can be detected by smell, taste, touch or sight. (a) Discuss the main causes of food s... show full transcript
Worked Solution & Example Answer:Food spoilage is a disagreeable change in a food's normal state - Leaving Cert Home Economics - Question 3 - 2019
Step 1
Discuss the main causes of food spoilage.
Answer
Food spoilage can occur due to various factors:
- Bacteria:
- Bacteria cause putrefaction and protein decomposition, leading to foul odors and undesirable taste. Conditions like moisture and temperature greatly influence bacterial growth.
- Molds:
- Molds thrive on spoiled foods and produce mycotoxins that can be harmful to health. They can be seen on fruits and vegetables as a fuzzy coating.
- Yeasts:
- Yeasts may also spoil foods and can be identified through fermentation processes, causing sour tastes or visible changes.
- Physical Damage:
- Physical damage to food, such as bruising or cuts, can accelerate spoilage.
- Environmental Factors:
- Conditions like high humidity, improper storage temperatures, and exposure to air (oxidation) contribute to spoilage. Factors like rancidity occur due to oxygen affecting fats in foods.
- Moisture Loss:
- Foods can shrink and wrinkle when moisture is lost, leading to undesirable textures and flavors.
- Enzymatic Reactions:
- Natural enzymes in fruits can degrade the food over time if the food is not properly preserved.
Step 2
Name and give details of one common food poisoning bacteria.
Answer
One common type of food poisoning bacteria is Salmonella.
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Conditions necessary for growth: Salmonella thrives in food when the temperature is between 30°C - 45°C, with favorable moisture content and an oxygen-rich environment.
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Source: Salmonella is typically found in human and animal intestines and can contaminate improperly handled food such as undercooked meat and unwashed hands.
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Reproduction/growth of bacteria: They reproduce asexually through binary fission, with ideal growth conditions promoting rapid multiplication.
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High risk foods: Foods like raw or undercooked meat, eggs, and unpasteurized dairy products are considered high-risk for Salmonella contamination.
Step 3
Outline the role of the Health Service Executive (HSE) in relation to food safety.
Answer
The Health Service Executive (HSE) plays a vital role in ensuring food safety through various measures:
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Inspections: The HSE conducts regular inspections of food premises, reviewing compliance with safety standards.
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Food Safety Guidelines: The HSE develops and promotes guidelines related to food safety regulations.
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Food Premises Registration: They manage the registration of food premises to verify that they adhere to hygiene and safety practices.
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Public Education: The HSE educates the public about safe food handling and preparation practices to reduce foodborne illnesses.
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Crisis Management: In cases of food emergencies or recalls, the HSE provides rapid responses to ensure public safety.