Learning Outcomes for Study Session 8

When you have studied this session, you should be able to:

8.1  Define and use correctly all of the key words printed in bold. (SAQ 8.1)

8.2  Describe the factors that contribute to bacterial growth and multiplication. (SAQ 8.2)

8.3  Explain the sources and types of food contamination. (SAQ 8.2)

8.4  Describe the main routes of food contamination. (SAQ 8.3)

8.5  List the types of food spoilage and describe the characteristics of food spoilage in different food items. (SAQ 8.4)

Study Session 8  Food Contamination and Spoilage

8.1  Infectious agents and foodborne diseases