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05 Quiz 1 - ARG

The document provides instructions to answer items in 7-10 sentences and upload the responses. It does not contain any other substantive information.

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kring kring
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454 views4 pages

05 Quiz 1 - ARG

The document provides instructions to answer items in 7-10 sentences and upload the responses. It does not contain any other substantive information.

Uploaded by

kring kring
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Instructions

Answer the following items in 7-10 sentences. Write your answers in a Word file and
upload it here for checking. 

1. Differentiate naturally-occurring chemicals and man-made chemicals. Provide


examples to validate your answer.

Naturally occurring chemicals are the unprocessed chemical that is found in nature, such as chemicals
from plants, micro-organisms, animals, the earth, and the sea or a chemical that is found in nature and
extracted using a process that does not change its chemical composition. While Man-made Chemicals
are made by humans using methods different than those nature uses, and these chemical structures may or
may not be found in nature. 
2. Bacteria need to be in a suitable environment for them to live or multiply. What are
the six (6) conditions in which bacteria can sustain growth? Cite one (1) situational
example to support your answer.

FAT TOM is a mnemonic device used in the food service industry to describe the six favorable
conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity,
time, temperature, oxygen and moisture.

FOOD - Food rich in protein and carbohydrate is more easily contaminated and have a lesser
shelf life when compared to other food. Which clearly means bacteria and pathogens thrive on
this food. These are the foods we consider “perishable,” which means they need to be kept in the
fridge or freezer or preserved by curing, salting, and pickling.

ACIDITY – pH level is a measurement and intensity of acidity and alkalinity of the food. The
lower range 0–7 is considered as acidic, while the range between 7 and above are considered as
alkaline. Water is considered to be neutral, with a pH value of 7. Foodborne bacteria’s and
pathogens prefer a pH level of 3.5 to 7. Anything lower than pH 4 inhibits the growth of bacteria.
Hence, products like milk or fresh cheese or non-preserved butter tend to get spoiled quickly and
have a lesser shelf life.
Also, here comes the twist, when protein- and carbohydrate-rich food are exposed to
contamination, their components will turn acidic, which in turn makes them dangerously
inedible.

TIME - Every food is meant to get spoiled someday and each of these has its own validity
period. These validity periods will majorly depend on the preservation technique, storage, and
handling aspects. The difference is here is with preserved food its months or years, whereas with
perishable food it is an hourly basis.

TEMPERATURE - One must understand that the Time and Temperature factors go hand-in-
hand. Danger Zone Temperature is the temperature where most of the bacteria and foodborne
pathogens survive and thrive (5C to 65C- mostly the ambient or the room temperature).

OXYGEN - Microorganisms breathe oxygen too!


The perishable food is to be stored in an airtight container. Any fruit or vegetable, after their skin
is removed or peeled, immediately must be consumed or cooked. As they are severely exposed to
the air and turn completely black- an example being an apple, potatoes, cucumbers. They lose
their vitamins and tend to spoil quickly.

MOISTURE - Bacteria multiply in high-moisture conditions, therefore both raw and cooked
food has to be stored in dry places. Any food with higher water content, tend to spoil quickly
than the dry product. Hence, the cooked food never last beyond 24 hours, or even for that
instance, vegetables that have higher moisture content like tomatoes, ladies finger, spoil quickly.

EXAMPLE:
Colene just came back from the market she released all the food she bought first is the eggs, rice,
fish, meat, seafood, these foods are “perishable,” which means they need to be kept in the fridge
or freezer or preserved by curing, salting, and pickling. then the products that are acidic like
Vinegar, citric juices, jams, and Ketchup. then the fresh ingredients like seafood because it can
easily spoiled, fruits and vegetables should be stored in an airtight container then she put it all in
the refrigerator.

REFERENCES
Siambotanicals.com. 2020. Chemicals: Natural Versus Man-Made | Siam Botanicals. [online]
Available at: https://www.siambotanicals.com/2014/11/27/chemicals-natural-versus-man-made/.
Pavithrakrishnaprasad.com. 2020. [online] Available at:
https://www.pavithrakrishnaprasad.com/post/who-or-what-is-f-a-t-t-o-m.

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