Study

Food spoilage

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  • Foods like fresh produce, dairy, and meats that spoil quickly without proper storage.
    Perishable food
  • Transfer of harmful microorganisms between foods, surfaces, or utensils.
    Cross contamination
  • The decline in quality or condition over time.
    Deterioration
  • Microorganisms that thrive at high temperatures.
    Thermophiles
  • Measure of available water for microbial growth.
    Water activity
  • Scale indicating acidity or alkalinity.
    pH scale
  • Microorganisms that prefer moderate temperatures.
    Mesophiles
  • Microorganisms that thrive in cold environments.
    Psychrophiles
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