Compare and contrast the characteristics of spoiled
and unsafe foods. Is there any difference between a
spoiled food and an unsafe one? Explain. List possible
reason that causes illness associated with food.
Spoiled food is no longer pleasant to eat. While it is
never a good idea to eat spoiled food, a spoiled food is
not necessarily an unsafe food. Even more important, an
unsafe food is not necessarily spoiled. If all unsafe foods
were spoiled, there would be much less food poisoning
than we have currently. If we remember the example of
Nil at the beginning of the chapter, he did not report
anything tasting strange leading to his illness. What
spoiled and unsafe foods have in common is that
microbes probably caused the problem.
Unsafe food is one that makes us sick when we eat it.
The difference is that the types of microbes that cause
spoilage are not usually the same ones that make foods
unsafe. By now, it should be clear that spoilage is not a
good indicator of a safety risk because many of the
microbes that make food unsafe do not change the color,
taste, or smell of the food.
Possible reason that causes illness associated with
food:
• Harmful microbes (including viruses and parasites)
• Harmful additives (such as preservatives)
• Environmental contaminants (such as pesticides)
• Natural toxins
• Compounds (such as allergens) that induce sensitivities
in susceptible individuals
2. Outline the benefits and limitations of food
preservation. Identify at least five methods of food
preservation. Describe briefly about government
agencies in Saudi Arabia that are responsible for
monitoring the safety and quality of your food supply
Food preservation involves reducing the chances that
food will spoil or become unsafe.
1> kill microbes by heating the food or beverage.
Canned foods are essentially sterile.
2> Other methods of heating that lower the number
of microbes include cooking (in either a
microwave or regular oven) and pasteurization.
Pasteurization kills harmful microbes but not
spoilage microbes.
3> Another way of preserving foods involves
slowing or preventing the growth of microbes.
4> A refrigerator slows the growth of microbes in
highly perishable foods. Freezing and drying are
much more effective in slowing microbial growth
than refrigeration, but it is important to realize
that microbes are still present.
5> Another method of food preservation actually
encourages the growth of microbes. In fermented
products (yogurt, alcoholic beverages, most
pickles, some sausages, and sauerkraut),
beneficial microbes are added to produce that
particular product, and they grow so fast that
spoilage and harmful microbes don’t have a
chance to grow.
Processed foods are handled, prepared, treated, and
packaged under carefully controlled conditions. These
processes must be approved by the appropriate
governmental agency. A safeguard used in approving
such processes is that a processed food should be
designed to spoil before it becomes unsafe to make it less
likely that someone will eat the unsafe food and become
sick.
The Saudi Food and Drug Authority (SFDA) is a
governmental organization and is in a development
process since 2003 as a new principal organization which
anticipated to arrange for enhanced coordination and
guarantee the safety and quality of local and imported
food.
3. Describe someone in your family or a personal
experience with an allergic reaction, or other sensitivity
to a food or ingredient. What measures will you advise
them to take to prevent food poisoning. List all the
common food allergens.
My brother has food allergie when he has it, he has rash,
itchiness, watery/red eyes and runny nose. I would advise
him to:

Clean. Wash your hands and work surfaces
before, during, and after preparing food. ...
 Separate. Separate raw meat, poultry, seafood,
and eggs from ready-to-eat foods. ...
 Cook. Cook food to the right internal temperature
to kill harmful bacteria. ...
 Chill. Keep your refrigerator 40°F or below.
Major food allergens are: milk, eggs, fish, shellfish,
tree nuts, peanuts, wheat, and soybean.
4. Find a packaged product that has an expiration date on
it. Is it currently past that expiration date? Should it be
consumed on or after the expiration date? Why or why
not? What reasons would cause the product to expire?
What would the dangers be to consuming it after its
expiration date?
This product is past that
expiration date, it should
be consumed before the
expiration date.
The reasons cause the
product to expire are:
Microbes that spoil foods and ingredients are undesirable
bacteria, fungi, and yeasts that can grow in our food
products. These microorganisms feed off the foods’
nutrients and can cause serious harm to humans if
consumed. Bacteria such as listeria and botulism can
invade our foods and, if consumed, can cause us to
become critically ill. Less harmful bacteria, fungi, and
yeasts will grow on foods making them inedible.
Oxidation, which is a term for certain types of chemical
reactions, can impact food safety and flavor by
causing an undesirable chemical change that can turn fats
rancid and can cause vegetables and fruits, such as cut
potatoes and apples, to brown. Enzymes and other
chemical breakdown processes are responsible for the
oxidation that transforms foods into an unpalatable, and
at times, unsafe product.
Eating expired foods or foods that are past their best-by
date can expose your body to harmful bacteria that can
cause vomiting, diarrhea, and a fever