[DOC] [TLE] Describe why food spoils. - Food Safety Education [PAR] Such changes can be detected by smell, taste, touch, or sight. These changes ... 
Oxygen. Oxygen can also cause spoilage of foods spontaneously, by itself. ... 
Fresh fruits and vegetables contain the most water -- between 90% and 95% 
water. [DOC] [TLE] Food Preservation - Boundless [PAR] Describe how food preservation processes stop or slow down food spoilage thus 
... Sugar is used to preserve fruits, either in syrup with fruit such as apples, pears, 
... Most commonly subjected to this method of food preservation are meats and 
fish that ... Fruits and vegetables like paprika, cheeses, spices, and ingredients 
for... [DOC] [TLE] Microbiological Spoilage of Fruits and Vegetables - Seward [PAR] Microbiological Spoilage of Fresh Whole Fruits and Vegetables. Introduction. 
During the ... of Foods and Beverages, Food Microbiology and Food Safety, ... 
responsible for causing spoilage to the edible portion of the crop plant is the 
subject of this section. .... Such cross-contamination to some degree is inevitable 
and,. [DOC] [TLE] Lesson 8: Food Spoilage - WikiEducator [PAR] Dec 20, 2011 ... Perishable foods such as fish, meat, milk, bread, tomatoes and ... Study the 
picture below carefully,list and describe the signs of deterioration on each food ... 
Moisture loss mostly occurs in fruit and vegetables which contain... [DOC] [TLE] a4 food spoilage and preservation food spoilage - MsC-Technology [PAR] A.4.1 food spoilage Food becoming unfit for consumption, for example, due to 
chemical ... not occur in cooked fruits and vegetables since the enzymes are 
destroyed by heat. Fruits such ... can be described in terms of the WATER 
ACTIVITY (Aw). .... Fats, oils and foods containing them are subject, over a period 
of time, to the. [DOC] [TLE] Food spoilage - BioTopics Website [PAR] It is important to note that many plants - fresh vegetables and fruit - are still alive 
... of microbial growth include food deterioration and spoilage by decay, and food 
poisoning, ... For this reason, frozen vegetables such as peas are blanched by 
treatment with ... List and explain some advantages of the product of the process. [DOC] [TLE] Microbial Food Spoilage [PAR] Such food may be frozen, canned or dehydrated; it may be partly or completely ... 
Fruits and vegetables are generally contaminated by bacteria including .... This is 
the reason why refrigerated foods are subject to spoilage by microorganisms. ..... 
Radiation pasteurization or sterilization represents a term which describes the... [DOC] [TLE] spoilage | decomposition | Britannica.com [PAR] foods. Spray washing of harvested tomatoes prior to processing. ... Food spoilage 
may be defined as any change that renders food unfit for ... food). In addition, 
physical and chemical changes, such as the tearing of plant or ... Broken cells are 
also much more easily subject to microbial attacks, which quickly lead to spoilage
. [DOC] [TLE] Hygiene and Environmental Health Module: 8. Food Contamination ... [PAR] 8.5 List the types of food spoilage and describe the characteristics of food 
spoilage .... Examples of such protective structures are the skin of fruits and 
vegetables... [DOC] [TLE] food preservation facts, information, pictures | Encyclopedia.com ... [PAR] The vast majority of instances of food spoilage can be attributed to one of two .... 
Curing is used with certain fruits and vegetables, such as cabbage (in the ... One, 
described as the plate, or contact, freezing technique, was invented by ..... As 
frozen foods became more prevalent, deep-freeze compartments were included 
in... [DOC] [TLE] Prescott's Microbiology,4/e - McGraw Hill Higher Education [PAR] discuss the detection of disease-causing organisms in foods ! describe the 
fermentation of dairy products, grains, meats, fruits, and vegetables ... Food 
spoilage by microorganisms alters food, which then has undesirable appearance
, ... used to detect low level contaminants (e.g., as few as 10 toxin-producing E. 
coli cells in a... [DOC] [TLE] chapter 3. general considerations for preservation of fruits and ... [PAR] The relationship between enzymatic and chemical changes in foods as a function 
of .... As described in Figure

Question: It describes food such as fruits & vegetables that are subject to spoilage
Answer: Perishable