Question

Write a summary of the following passage:
Just how and why do foods spoil? Why does fish go rotten, butter turns rancid, milk sours? Basically there are two means by which food spoilage occurs. one is by the growth of microorganisms on the outside and the other is by chemical changes on the inside. Microorganisms such as yeasts, molds and bacteria are always present in the air around us. They settle on food and if the conditions are right, begin to break it down. Some yeast tend to make food ferment. they change sugar into alcohol, which then turns into acid, making the food taste sour. moulds grow on moist foods. you have probably seen the greenish colour mould on bread and on cheese. it starts as tiny white spores and grows into a greenish mass, on the surface at first and then gradually right through. the food develops a musty taste. The sour and musty foods are not necessarily harmful. But some kind of bacteria spoilage can be dangerous. certain bacteria produce toxins which cause food poisoning. Botulism is the most- deadly form of food poisoning. It is almost always fatal. but the toxins are destroyed by cooking. chemical spoilage may occur as a result of several processes. Contact with air oxidises food. Substances called enzymes, which are present in all living things are responsible for food spoilage too. Their action, if limited, is beneficial. for example they act on meat and make it tender.

Answer 1

Explanation:

occurs. one is by the growth of microorganisms on the outside and the other is by chemical changes on the inside. Microorganisms such as yeasts, molds and bacteria are always present in the air around us. They settle on food and if the conditions are right, begin to break it down. Some yeast tend to make food ferment. they change sugar into alcohol, which then turns into acid, making the food taste sour. moulds grow on moist foods. you have probably seen the greenish colour mould on bread and on cheese. it starts as tiny white spores and grows into a greenish mass, on the surface at first and then gradually right through. the food develops a musty taste.