Chapter 1 Key words 0.0 / 5 ? OtherLevel 3 Food Science and NutritionOtherWJEC Created by: Shylyfe2Created on: 13-11-19 14:45 Contamination The addition of something to food that is harmful to health if food is eaten 1 of 18 Food Poisoning An unpleasant and potentially severe illness caused by eating food that is either contaminated or naturally poisonous 2 of 18 Pathogen A micro-organism that causes harm to humans 3 of 18 Spoilage When food has become unpalatable, unfit, and unsafe to eat 4 of 18 Germinate When a seed or spore starts to grow and develop 5 of 18 High-risk Foods Foods that favour the growth and multiplication of micro-organisms 6 of 18 Low-risk Foods Foods that do not provide all the conditions that micro-organisms need to grow and multiply 7 of 18 Spore A protective outer coating formed round a bacterial cell, in which the bacterium remains inactive until the right conditions for growth return 8 of 18 Spore A tiny reproductive unit produced by moulds to allow them to spread and multiply 9 of 18 Toxins Another name for poisons 10 of 18 Catalyst A chemical substance that speeds up chemical reactions 11 of 18 Decomposition The process of a dead plant or animal decaying 12 of 18 Enzymes protein substances that act as catalysts and speed up chemical reactions in plants and animals 13 of 18 Micro-organisms Tiny forms of life that include bacteria, moulds, and yeasts 14 of 18 Oxidation When substances combine with oxygen 15 of 18 Pests Groups of animals that cause food spoilage and contamination 16 of 18 Physical Spoilage Food spoilage caused by bruising, freezer burn, or dampness 17 of 18 Ripening Chemical reactions, caused by enzymes that develop and mature the colour, flavour, aroma, and texture of foods 18 of 18
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