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Food Spoilages (Causes of food Spoilages (Microorganisms (Bacteria, Moulds…
Food Spoilages
Causes of food Spoilages
Microorganisms
Bacteria, Moulds, yeasts, fungi
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Insects and rodents
leave behind bacteria, urine and faeces
Chemical reactions
the reactions between the food, oxygen and moisture
Environmental factors
such as warmth, PH, oxygen and moisture
Time
the speed of spoilage is determined by hygiene, correct storage and temperatures
Frozen foods
Bacteria cannot reproduce on foods whilst storing in the freezer at -18*C. The bacteria are NOT KILLED at this low temperature.
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Frozen foods should not be removed from the freezer until required for use and if the food needs to be defrosted, for example, a joint of meat, it must be defrosted in a deep dish at the bottom of the fridge.
Do not leave frozen food on a kitchen worktop to defrost. This causes rapid bacterial growth, which increases the risk of food poisoning once eaten.
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Hot held food
Hot held carvery/ buffet foods must have a core temperature at AT LEAST 63*C when placed on the counter
Best practice states that the food has a much higher core temperature when placed on a serving counter
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When topping up the dishes, do not place freshly cooked food on top of the 'old' food
The fresh, hot food placed on top of the cooler, 'old' food can speed up bacterial reproduction on the older food.
Chilled foods
Bacteria continue to reproduce slowly on foods stored in a fridge, at a temperature of 5*C or below; they are NOT killed at this temperature.
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Before using the stored chilled food, always check for an unpleasant smell, flavour, discolouration or slimy texture.
Never eat chilled foods that do not look, smell or taste as they should.
Food packaging
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The best way to store foods at home is to place them in air-tight containers, for example, Tupperware or lock and lock boxes.
what is food spoilage??
Food spoilage and deteriorates due to the action of warmth, moisture, oxygen, microscopic bacteria, yeasts and moulds. With time, eventually, food becomes unsafe to eat.
The 'use-by' date is the ONLY date that refers to the safety of the food. If the food is eaten after this date it may not be safe to eat, risking food poisoning.
'Best before' and 'display until' dates are for the supermarket stock control; it has NOTHING to do with how safe the food is for the consumer to eat.
Pathogenic bacteria are bacteria that can make us VERY ill. Examples are Salmonella, Campylobacter j, Staphyloccocus aureus, Listeria