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SANutritionQuick questions
Topic 4: Food Production and Sustainability
Quick questions on Food safety, spoilage and preservation (SACE Stage 2 Nutrition)
2short Q&A pairs drawn directly from our worked dot-point answer. For full context and worked exam questions, read the parent dot-point page.
What is microbial spoilage?Show answer
Bacteria, moulds and yeasts grow on food, breaking it down and sometimes producing toxins. Microbes need warmth, moisture, food (nutrients) and time to multiply; remove any of these and growth slows. Some microbes spoil food; others, the pathogens, cause illness.
What is enzymic and chemical spoilage?Show answer
Natural enzymes in food continue to act after harvest, causing browning, softening and ripening. Fats can also turn rancid through reaction with oxygen. These changes reduce quality even without microbes.
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