HOME ECONOMICS J. S. S THREE SECOND TERM

WEEK TEN

THEME: FAMILY LIVING AND RESOURCE MANAGEMENT/FOOD AND NUTRITION/CLOTHING AND TEXTILE

FOOD HYGIENE AND SAFETY 3 - CAUSATIVE ORGANISMS OF FOOD SPOILAGE

PERFORMANCE OBJECTIVE

Students should be able to;

1. Discuss the sensory signs of food spoilage and causative organisms

CONTENT

Food spoilage means the nutritional value, flavour, or texture of food becomes damaged and/or the food is unsuitable or harmful to consume.” Several factors can cause food to become spoiled, all of which can be classified into two main categories: natural decay and microorganism contamination.

The majority of natural foods have a limited life or “shelf life.” Foods that are perishable — bread, milk, meat, fish, etc. — have a shorter shelf life than non-perishable foods. The deterioration of food begins once it is harvested, gathered, or slaughtered. The process is known as decay, which is the time period before.... View More