Causes of

spoilage and the

ways to prevent it
 1. Give the different
causes of spoilage.
2. Classify foods by ease of
spoilage.
3. Sort foods by the ease of
spoilage through a short
skit.

© Food – a fact of life 2012

 Let us tickle your mind!

Arrange the
letter to reveal
the correct word.

© Food – a fact of life 2012

RAMBLED WORD

GISOAPLE
SPOILAGE
RAMBLED WORD

ARACITBE
BACTERIA
RAMBLED WORD

OFSOD
FOODS
RAMBLED WORD

YCDAE
DECAY
RAMBLED WORD

ERPRSEEV
PRESERVE
 After several days, the
fruits and vegetables look
like this!

What can you say

about the picture?
After several days, the fruits and
vegetables look like this!
 What is food spoilage?
Food spoilage means the
original nutritional value,
texture, flavor of the food are
damaged, the food becomes
harmful to people and suitable
to eat.
Causes of Spoilage:
1. Growth and activity of
microorganisms (or higher forms
occasionally). Often a succession of
organisms is involved.
Causes of Spoilage:
2. Insects
3. Action of the enzymes of
the plants or animal
food.
Causes of Spoilage:
4. Purely chemical reactions, i.e. those not
catalyzed by enzymes of the tissues or
microorganisms.
5. Physical changes, such as those caused
by freezing, burning, drying, pressure,
etc.
How Will You
Avoid
Spoilage?
FOOD PRESERVATION
-The process of treating and handling food with an aim to stop or slow
down its spoilage while maintaining its nutritional value, texture and
flavor.
-Food Preservation methods either kill microbes or prevent their
growth
There is a need to preserve foods
for 2 reasons:
Raw materials are highly seasonal.
Raw materials are highly
perishable.`
CLASSIFICATION OF FOODS BY EASE OF SPOILAGE

1. Stable or Non-
perishable foods.
2. Semi-perishable foods
3. Perishable foods
CLASSIFICATION OF FOODS BY EASE OF SPOILAGE

1. Stable or Non-perishable
foods.
- Those foods, which do not
spoil unless handed
carelessly
CLASSIFICATION OF FOODS BY EASE OF SPOILAGE

2. Semi-perishable foods.
- If these foods are properly
handled and stored, they will
remain unspoiled for a fairly long
period
CLASSIFICATION OF FOODS BY EASE OF SPOILAGE

3. Perishable foods.
- This group includes most important
daily foods that spoil readily unless
special preservatives methods are used
 ACTIVITY
Direction:
Fill-in the box below with the
appropriate answer from the pool
of words inside the box.
Sugar flour dry beans potatoes apples
nutmeats meat fish poultry banana
cabbage milk
Non-Perishable Semi-Perishable Perishable
Sugar flour dry beans potatoes apples
nutmeats meat fish poultry banana
cabbage milk
Non-Perishable Semi-Perishable Perishable

Sugar Potatoes Meat milk

Flour Apples Fish
Dry beans nutmeats Poultry
Banana
Cabbage
 Real
Life
Scenari
o
“Your mother just arrived home from the
supermarket with many loads of groceries.
You were instructed to sort and store the
goods she bought which are mostly for food
consumption. How will you do it considering
the ease of spoilage of each good?”
Direction:
1. Your answer will be in the form of a ROLE
PLAY.
2. Think of the ways that you will do based on the
given scenario.
3. A 5- 5-minute practice will be given to prepare
the best performance.
4. Present your short role playing to the front.
ROLE
PLAYI
NG
 Needs
Excellent Good Satisfactory Improvemen Inadequate
Criteria (3)
(5) (4) t (1)
(2)
Accurately Mostly Identifies Misidentifies Incorrectly
identifies all identifies items some items most items or identifies items
Knowledge items with minor correctly, make or lacks of
errors some errors significant understanding
errors

All items are Most items are Some items Many items Majority of the
correctly correctly are correctly are incorrectly items are
Sorting sorted sorted , few sorted with sorted incorrectly
Accuracy according to errors minor errors sorted with
ease of major errors
spoilage
Communicat Mostly clear Somewhat Ideas are Ideas are very
es ideas and effective clear unclear or unclear and
Communication clearly and communicatio confusing confusing
effectively n