SOLUTIONS TO EXERCISES, LESSON 1
Food deterioration. A series of continuous degradative changes occurring in a
food item which may affect the products' wholesomeness, result in a reduction of
its quality, and/or its serviceability. (para 1-2a)
Food spoilage. An arbitrary end-point of the deterioration process which denotes
that a food item is unwholesome and therefore is no longer suitable for human
consumption. (para 1-2e)
Abnormal. A sensory evaluation term that refers to those characteristics exhibited
by a food item which is judged to differ from the normal characteristics. It does
not lie within the permissible variations possessed by high-quality like items.
Quality. A term that refers to the degree of excellence or grade of a product.
Wholesomeness. A term that refers to freedom from pathogenic or otherwise
harmful microorganisms. (para 1-2b)
Serviceability. A term that refers to the usefulness of a food item.
Adulteration. An act or process, either intentional or unintentional, of making a
food impure. (para 1-2g)
Closed-package inspection. An inspection of the product's packaging and packing
materials for evidence of a deterioration condition. (para 1-4a)
Open-package inspection. An evaluation of a food component for evidence of a
deteriorative condition. (para 1-4b)
Action of enzymes.
Insects and/or rodents.