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‘Whether it is pesticides in vegetables, microbes in cooked food products or a breakdown in the food safety management system, hazards can exist anywhere in the supply chain.’ (www.goodfoodireland.ie) (a) Outline the main causes of food spoilage - Leaving Cert Home Economics - Question 3 - 2019
Question 3
‘Whether it is pesticides in vegetables, microbes in cooked food products or a breakdown in the food safety management system, hazards can exist anywhere in the supp... show full transcript
Worked Solution & Example Answer:‘Whether it is pesticides in vegetables, microbes in cooked food products or a breakdown in the food safety management system, hazards can exist anywhere in the supply chain.’ (www.goodfoodireland.ie) (a) Outline the main causes of food spoilage - Leaving Cert Home Economics - Question 3 - 2019
Step 1
Outline the main causes of food spoilage.
Answer
Food spoilage can occur due to several factors, which can be categorized as follows:
- Micro-organisms: Bacterial contamination and mold growth are prominent causes of spoilage. Fermentation of yeast in fruit jams can also lead to food deterioration.
- Enzyme action: The action of enzymes can result in over-ripening of fruits, causing discolouration and changes in texture. For example, oxidation leading to brown apples can occur due to enzyme activity.
- Physical damage: Bruising or disintegration of fruits and vegetables through mechanical impact can provide entry points for microbes, leading to spoilage.
- Chemical contamination: Exposure to chemicals, such as insecticides or antibiotics, can also result in food spoilage, along with animal contamination due to pollutants in the environment.
- Moisture loss: Dehydration of fruits and vegetables can cause shrinkage and wrinkles in their skins, further facilitating spoilage.
Step 2
Explain how the action of enzymes can be controlled in order to prevent food spoilage.
Answer
To prevent food spoilage caused by enzymatic action, various methods can be applied:
- Addition of acids: Adding acids like lemon juice to apples can inactivate enzymes, preventing browning and spoilage.
- Use of preservatives: Chemicals such as sulphur dioxide can be used in fruit juices and dried fruit to inhibit enzyme activity.
- Inactivation by heat: Cooking food can effectively deactivate enzymes, ensuring the preservation of fruits like apples and potatoes. This method is vital in food safety.
- Cold temperatures: Storing foods at lower temperatures slows down enzyme activity, significantly reducing spoilage rates.
- Blanching: Briefly heating vegetables before freezing them helps inactivate enzymes and preserve the quality of the produce.
- Food irradiation: This technique involves the use of ionizing radiation to destroy enzymes and pathogens, effectively extending shelf life.
Step 3
incubation period
Answer
The incubation period is the time between the ingestion of contaminated food and the appearance of symptoms of food poisoning. The duration can vary based on several factors, including the type of pathogen involved. For instance, while some foodborne illnesses can manifest within a few hours, others may take days or even weeks to show symptoms.
Step 4
toxic food poisoning
Answer
Toxic food poisoning occurs when individuals consume food contaminated with preformed toxins produced by bacteria. These toxins target the body's biological systems, often leading to symptoms such as nausea, vomiting, and diarrhea. Examples of bacteria responsible for toxic food poisoning include Staphylococcus aureus and Clostridium botulinum, which can wreak havoc on the digestive system.
Step 5
infectious food poisoning
Answer
Infectious food poisoning arises from consuming food that contains live pathogenic bacteria. These microorganisms can then multiply within the intestines, causing illness. Examples include contamination with Salmonella and Listeria, which can survive within human cells. Symptoms may include severe gastrointestinal distress, fever, and dehydration, highlighting the importance of proper food handling and preparation.