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Food Safety (YEAST (Yeasts are tiny, single-celled fungi, which reproduce…
Food Safety
YEAST
Yeasts are tiny, single-celled fungi, which reproduce by budding.
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Yeasts prefer acid foods that are fairly moist. They can also grow in high concentrations of salt and sugar.
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Some yeasts can grow at 0°C and below, so although chilling food in the fridge slows down growth, it won't completely stop.
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Yeasts can spoil food such as jam, honey, fruit. They ferment the sugars in these foods, producing carbon dioxide and alcohol.
MOULDS
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These filaments help the mould to spread around the food, extracting nutrients from it.
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They grow best at 20°C - 30°C, although they can grow in the fridge too.
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Mould growth can be slowed down by: storing food in a cool, dry place or the fridge, heating/cooking food and storing in acidic conditions.
Moulds often grow on and spoil bread and bakery products. Some breads have preservatives added to prevent this.
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BACTERIA
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There are 3 main groups: harmful, pathogenic and food spoilage bacteria.
Bacteria are everywhere and can be found on our skin, in raw food and in the air.
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They need food, warmth, moisture, time to grow and neutral conditions (pH 7).
Bacterial growth can be slowed down by:storing perishable food in the fridge and reheating leftover food once.
Bacteria prefer foods with high protein content that are moist (high-risk foods) e.g. cooked meat and poultry, eggs and cooked rice.