2. Lesson 1.4 When Good Food Goes Bad Definitions and templates for: Case Notes 1.4 Investigation Activity 1.4

3. Food Spoilage The condition in which food becomes undesirable or possibly unsafe to eat is referred to as spoilage. Spoilage affects the aroma, texture and/or appearance of food. Examples: sour milk, moldy cheese, slimy, rancid meat, or mushy, discolored vegetables Definition

4. Three ways for food to spoil 1. Microbial factors 2. Natural food enzymes 3. Other factors

5. Microbial factors Microorganisms which grow and reproduce, causing unwanted changes to the odor taste, and texture of the food. Definition

6. Natural food enzymes The discoloration of fruits and vegetables caused by enzymes. Enzyme A complex protein molecule that stimulates or speeds up a specific chemical reaction without being used up itself. Definition

7. Other factors There are many other factors causing food spoilage including: Pests such as insects and rodents Heat and cold Moisture and dryness Oxygen Light Time If foods are mishandled or exposed to these factors they can spoil. Sometimes multiple factors can work together to cause food spoilage.

8. Case Notes 1.4

9. Investigation Activity 1.4

10. Investigation Activity 1.4 (cont.)

12. National GAPs Program © 2007 Department of Food Science Department of Education Cornell University Ithaca, NY 14853 www.gaps.cornell.edu