Theme of the project :-Food poisoning

Sub theme:- Spoilage of food in hot summers

Name of the group leaders:-

Age group:-10-17

Category:-Rural

School:-Iqra English Medium School Batagund

Name of guide teacher:-Faizan yaqoob mir

Contact no.:-6006271713

Abstract

Food spoilage is the process leading to a product becoming either

undesirable or unacceptable for human consumption (with
associated changes involving alterations in taste, smell,
appearance or texture.
Food spoilage may be caused by a variety of mechanisms,
including microbial, chemical and physical reactions, and
Microbial spoilage is often due to the growth and/or metabolism
of spoilage bacteria, yeasts or moulds. Chemical spoilage may be
via nonmicrobial enzymic action, oxidation or non-enzymic
browning. Examples of physical spoilage include water loss;
increase in moisture of dry foods; freezer burn; and
recrystallisation of frozen foods. However, there are occasions
when the cause and/or manifestation of spoilage is a combination
of these different types of hazards, e.g. physical changes to the
product or its container caused by chemical reactions or microbial
growth and metabolism
Preventing food spoilage .
 To prevent food from spoiling, handle and store food properly. we
can do this by storing fresh food like fish, meat and poultry in the
freezer compartment of the refrigerator. Storing cooked foods,
eggs and dairies in the lower compartment of the freezer in the
refrigerator, and storing fruits and vegetables in the vegetable
crisper of the refrigerator. Drying foods like dried fish, dried fruits
and vegetable as bacteria do not thrive on dried foods. By killing
the microorganism through heating or cooking, by adding salt,
vinegar, or sugar in the food because they act as preservatives. By
packaging foods properly to present the entrance of insects,
rodents, bacteria etc that may cause damage to the food.
(Sub theme)
Spoilage of food in july(Hot summers)
Bacteria exist everywhere in nature. They are in the soil, air,
water and the foods we eat. When bacteria have nutrients (food),
moisture, time and favorable temperatures, they grow rapidly,
increasing in numbers to the point where some can cause illness.
Bacteria grow most rapidly in the range of temperatures between
40 ° and 140 °F, doubling in number in as little as 20 minutes.
This range of temperatures is often called the "Danger Zone.
“thus in summers food spoils at a rapid rate than in winters.