Food Spoilage (AQA GCSE Food Preparation & Nutrition)
Revision Note
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Naomi HolyoakExpertise
Biology
The signs of food spoilage
Food spoilage can occur due to the action of:
enzymes
microorganisms, such as mould and yeast
Signs of food spoilage due to enzymic action
Sliced fruit may turn brown due to enzymic browning, e.g.
apples
pears
Enzyme activity can result in fruits becoming overripe, e.g.
bananas
avocado
![A bunch of bananas which have many brown patches and some bruising](https://cdn.savemyexams.com/cdn-cgi/image/f=auto,width=3840/https://cdn.savemyexams.com/uploads/2024/05/31557_overripe-banana.jpg)
Jason Thibault, via Flickr
Signs of food spoilage due to mould growth
Moulds often grow on foods such as:
bread
cheese
jam
fruit
Visible mould can be green, black or white in colour and may have a furry appearance
Mould that is visible on the surface of food is a sign that microscopic moulds are present within the food
![An orange shows white and green mould growth on its skin](https://cdn.savemyexams.com/cdn-cgi/image/f=auto,width=3840/https://cdn.savemyexams.com/uploads/2024/05/38491_mould-fruit.png)
NotFromUtrecht, via Wikimedia Commons
Signs of food spoilage due to yeast
Yeasts often grow on or in acidic, sweet foods such as:
fruit, e.g. grapes, strawberries and tomatoes
fruit juice, e.g. orange juice
honey
jam
sweetened yoghurt
Yeasts that grow in the absence of oxygen can ferment the sugars in food; signs of this include:
gas bubbles that contain carbon dioxide forming on the surface of liquids
an alcoholic taste
a slightly fizzy mouthfeel
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