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    which of the following is a sign of food spoilage

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    Signs of Food Spoilage

    Understanding signs of food spoilage when preserving food by canning, drying, or freezing is crucial in preventing a foodborne illness.

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    SIGNS OF FOOD SPOILAGE

    Signs of Food Spoilage

    Understanding signs of food spoilage when preserving food by canning, drying, or freezing is crucial in preventing a foodborne illness.

    UPDATED: OCTOBER 19, 2021

    Overview

    AUTHORS

    SAMANTHA ZLOTORZYNSKI, MA, RDN

    Nutrition Education Health Promotion & Disease Prevention Community Nutrition Food Safety Education

    MORE BY SAMANTHA ZLOTORZYNSKI, MA, RDN 

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    Source : extension.psu.edu

    Which of the following is a sign of food spoilage?

    The sign that shows food spoilage is bulging or leaking cans. That is option C.Food substances can be stored or preserved to prolong the nutritive values and sh…

    12/28/2021 Biology College

    answered • expert verified

    Which of the following is a sign of food spoilage?

    -a. Soil on unwashed vegetables

    -b. Bruised fruit

    -c. Bulging or leaking cans

    -d. Cloudy egg whites (albumin)

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    Virtuoso 2.5K answers 2.8M people helped

    The sign that shows food spoilage is bulging or leaking cans. That is option C.

    Food substances can be stored or preserved to prolong the nutritive values and shelf life of the food.Food spoilage occurs when environmental factors such as:

    Light, oxygen, heat, humidity, temperature and spoilage bacteria

    causes food to become unsuitable for consumption.

    For canned products, bulging or leaking cans shows the food content has deteriorated.

    This shows some ongoing fermentation by a spoilage bacteria causing the can to bulge and eventually leak out.

    Therefore, the sign that shows food spoilage is bulging or leaking cans.

    Learn more about food here:

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    Food spoilage

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    Food spoilage

    From Wikipedia, the free encyclopedia

    Jump to navigation Jump to search

    date on a packaged food item, showing that the consumer should consume the product before this time in order to reduce chance of consuming spoiled food

    Food spoilage is the process where a food product becomes unsuitable to ingest by the consumer. The cause of such a process is due to many outside factors as a side-effect of the type of product it is, as well as how the product is packaged and stored. Due to food spoilage, one-third of the world's food produced for the consumption of humans is lost every year.[1] Bacteria and various fungi are the cause of spoilage and can create serious consequences for the consumers, but there are preventive measures that can be taken.

    Contents

    1 Bacteria 2 Fungi 3 Signs 4 Consequences 5 Prevention 6 See also 7 References

    Bacteria[edit]

    Bacteria are responsible for some of the spoilage of food. When bacteria breaks down the food, acids and other waste products are generated in the process.[2] While the bacteria itself may or may not be harmful, the waste products may be unpleasant to taste or may even be harmful to one's health.[3] There are two types of pathogenic bacteria that target different categories of food. The first type is called and targets food such as meat and poultry, and , which targets milk and cream. When stored or subjected to unruly conditions, the organisms will begin to breed apace, releasing harmful toxins that can cause severe illness, even when cooked safely.[4]

    Fungi[edit]

    A bowl of white rice with mold growing over it

    have been seen as a method of food spoilage, causing only an undesirable appearance to food, however, there has been significant evidence of various fungi being a cause of death of many people spanning across hundreds of years in many places through the world. Fungi are caused by acidifying, fermenting, discoloring and disintegrating processes and can create fuzz, powder and slimes of many different colors, including black, white, red, brown and green.[5]

    is a type of fungus, but the two terms are not reciprocal of each other; they have their own defining features and perform their own tasks.[6] Very well known types of mold are Aspergillus and Penicillium, and, like regular fungi, create a fuzz, powder and slime of various colors.[1]

    Fungus growing on the peel of an orange

    is also a type of fungus that grows vegetatively via single cells that either bud or divide by way of fission, allowing for yeast to multiply in liquid environments favoring the dissemination of single celled microorganisms. Yeast forms mainly in liquid environments and anaerobic conditions, but being single celled, it oftentimes cannot spread on or into solid surfaces where other fungus flourish. Yeast also produces at a slower rate than bacteria, therefore being at a disadvantage in environments where bacteria are.[5] Yeasts can be responsible for the decomposition of food with a high sugar content. The same effect is useful in the production of various types of food and beverages, such as bread, yogurt, cider, and alcoholic beverages.[7]

    Signs[edit]

    The process of decomposition beyond the point of human appeal

    Signs of food spoilage may include an appearance different from the food in its fresh form, such as a change in color, a change in texture, an unpleasant odour, or an undesirable taste. The item may become softer than normal. If mold occurs, it is often visible externally on the item.[]

    Consequences[edit]

    Spoilage bacteria do not normally cause "food poisoning"; typically, the microorganisms that cause foodborne illnesses are odorless and flavourless, and otherwise undetectable outside the lab.[8][9] Eating deteriorated food could not be considered safe due to mycotoxins or microbial wastes. Some pathogenic bacteria, such as and , are capable of causing spoilage.[10]

    Issues of food spoilage do not necessarily have to do with the quality of the food, but more so with the safety of consuming said food. However, there are cases where food has been proven to contain toxic ingredients. 200 years ago, Claviceps purpurea, a type of fungus, was linked to human diseases and 100 years ago in Japan, yellow rice was found to contain toxic ingredients.[5]

    Prevention[edit]

    A number of methods of prevention can be used that can either totally prevent, delay, or otherwise reduce food spoilage. A food rotation system uses the first in first out method (FIFO), which ensures that the first item purchased is the first item consumed.[]

    Source : en.wikipedia.org

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