2.5 Food spoilage

What causes your food to spoil?
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BiologieMiddelbare schoolhavo, vwoLeerjaar 2

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What causes your food to spoil?

Slide 1 - Diapositive

Today
Learning objectives
Instruction
Assignments
End of class

Slide 2 - Diapositive

Learning objectives
You will learn how food can spoil and how to prevent this.

Slide 3 - Diapositive

Slide 4 - Vidéo

Fungi (schimmels) and bacteria on food are..
A
harmfull
B
normal

Slide 5 - Quiz

What causes your food to spoil?
Micro organisms (molds and bacteria)

The decomposers break down natural waste (chapter 6). 

They secrete toxins (which are harmfull to humans)

Slide 6 - Diapositive

Fungi (or moulds)
They contain thin threads with which they suck up food. 

They also contain small balls, containing spores.  A new fungus can grow from each spore.

Slide 7 - Diapositive

Bacteria
Replicate by cell division (celdeling)


Replication speed depends on the conditions:
- temperature
- moisture

Slide 8 - Diapositive

Food poisoning
Food spoilage (voedselbederf) = when unwanted fungi or bacteria grow on your food. 

Food poisoning (voedselvergiftiging) = When you fall ill by toxic substances in your food. 

Slide 9 - Diapositive

How do you prevent food spoilage?
Preserving (conserveren)= keeping food fresh for a longer period of time
  1. Heating 
  2. Cooling and freezing 
  3. Adding substances (stoffen toevoegen)
  4. Vacuüm or special gas packaging
  5. Drying

Slide 10 - Diapositive

How do you prevent food spoilage?
  1. Heating (pasteurizing and sterilizing): fungi and bacteria die at high temperatures.
  2. Cooling and freezing: fungi and bacteria grow slower at low temperatures. Growth completely stops at a temperature below 0°C.
  3. Adding substances: by adding a lot of salt, sugar, or acid to food, fungi and bacteria are not able to grow anymore. There are also special preservatives to prevent growth.
  4. Vacuum or special gas packaging (figure 13): most of the fungi and bacteria cannot live without oxygen. By replacing all the air in the package by a gas mixture without oxygen, food decay is prevented.
  5. Drying: fungi and bacteria cannot grow without water






Slide 11 - Diapositive

Heating
Sterilize (steriliseren) = Heat at least to 100°C for a while. 
E.g. long-life milk and jam.

Pasteurize (pasteuriseren) = Heat at a lower temperature of around 60°C. Not all micro-organisms die, but the taste of the food does not change very much either. E.g. milk, yoghurt and custard.

Slide 12 - Diapositive

Which statement is false?
A
Food spoilage is caused by fungi and bacteria.
B
Fungi cannot be seen with the naked eye, bacteria can.
C
Food can be infected by other people and animals.
D
Food spoilage can cause diarrhoea.

Slide 13 - Quiz

What cannot be a symptom of a salmonella infection?
A
abdominal pain
B
diarrhoea
C
feeling sick
D
dripping nose

Slide 14 - Quiz

Wat?
Make: 8, 9-11, 17-20
Hoe?
In your (online) book. Choose: whispering or listening to music on your laptop. 
Hulp?
Raise your hand. If he/she is not listening to music, you may ask your neighbour first. 
Tijd?
10 minutes
Klaar?
Make a summary of 7.1.
Opbrengst
You have finished your homework! Well done!

Slide 15 - Diapositive