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3 Cards in this Set
- Front
- Back
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Causes of food spoilage |
Rodents, Insects, micro-organisms, physical injury, enzymatic activity (changes in flavor, texture) , non enzymatic chemical changes. |
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Microbial deterioration evidence |
Odor, Flavor (sweet to sour), Slim production, texture, appearance (rot, mold, gas production, color change) |
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Spoilage Classifications |
semi-perishable (short self life), perishable (requires some sort of preservative), stable or non perishable (long shelf life). |
