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This Concept Map, created with IHMC CmapTools, has information related to: MArcos and yi da 5 and 6, Micro-organisms to grow Causes Food to spoil FASTER, Food Spoilage by Growth and activity of mirco-organisms, Bacteria Normally grow at Food containing a high salt, sugar and acid, Spores grow to form a fuzzy-coloured mass, Too much moisture Leads to Growth of bacteria and other micro-organisms, Loss of moisture Cause Fresh food to dry up, Food Spoilage by Chemical Change, Growth and activity of mirco-organisms Come under Bacteria, Chemical Change from Exposion to air, Growth and activity of mirco-organisms Come under Moulds, How does food get contaminated?? through Food Spoilage, Physical Change From Loss of moisture, Speed up of warmth Encourages Micro-organisms to grow, Exposion to air Cause Fats to become randic, Spores found in air, Moulds Grow from Spores, Chemical Change from Too much moisture, Food Spoilage by Physical Change, form a fuzzy-coloured mass consist of Very fine,tangled threads, Spores only Land on suitable food