What terms are given to these food items when they get spoilt. 1. Bread 2. Milk 3. Butter 4. Fish 5. Tomato 6. Yoghurt 7. Banana
Answers
Answer:
1. Bread spoilage • Spoilage of bread can be caused by bacteria, yeast and molds. Generally, breads have a relatively high moisture content and water activity between 0.94 and 0.97 at a pH of about 6 with sliced, pre-packed and wrapped breads belong to the most susceptible bakery products for mold spoilage.
2. Soured milk . that is produced by bacterial fermentation is more specifically called fermented milk or cultured milk.
3. the oils in the butter will go Rancid.
5. Tomato spoilage . Tomato contains large amount of water which makes them more susceptible to spoilage by the action of various microorganisms. This makes the storage of this vegetable difficult and its transportation too. Thus it was found that fungi were the source of spoilage in most of the samples rather than bacteria.
4. Spoiled fish . The common cause of fish spoilage is bacterial contamination and chemical oxidation of protein, fats etc. The microorganisms involved in fish spoilage refers as SSOs (Specific Spoilage Organisms) which results in numerous unwanted metabolites being produced in the food cause undesirable appearance, flavour and odour.
6. Expired yogurt . Unopened yogurt lasts a couple of days past its date. Half-open yogurt keeps for a week if it's new, and only three to four days if it's pushing its date. Always store yogurt in the refrigerator, and avoid the fridge door.
7. Rotten banana . Overripe bananas that have mold or strange odors are not safe to eat and should be discarded. ... Fully ripe bananas don't pose any health risks. In fact, they're actually more flavorful and nutritious compared to their green counterparts. Those tiny brown spots don't affect their quality or aroma.
Answer:
1. Reverso
2. sour milk
3.
4. spoiled fish
5. microbial assessment of tomato
6. chuk
7. over ripped bananas / rotten banana
Explanation: