FOOD MICROBIOLOGY
MICROORGANISMS IN FOOD
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Mold on bread
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Milk becoming chunky and turning sour
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Fruit turning brown
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Vegetables turning brown after cooking them for a short period of time
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Detailed explanation-1: -Chemical and enzyme spoilage occurs especially when vegetables and fruit are damaged by falling or breaking. Such damage can release enzymes that trigger chemical reactions. Tomatoes become soft, for example, and apples and other types of fruit turn brown. The fruit can also become rancid.
Detailed explanation-2: -When fresh fruits and vegetables are peeled or cut open, the enzyme called polyphenol oxidase (also called tyrosinase) contained in the cells is exposed to and reacts with the oxygen in the air. The reaction that occurs, which is called oxidation, is what turns the fruits and vegetables brown.
Detailed explanation-3: -Spoilage of fruits occurs due to various physical and chemical damages, enzymatic digestion, but most significantly due to microbial activity. The spoilage of fruits due to microbial activity initiates when spoilage microorganisms invade the fruit.