The close organoleptic examination (using the five senses) of a food sample may give valuable information as to the possible microorganisms involved in food spoilage, and which types to look for. a. Briefly explain, how you would use the sense of hearing in assessing the spoilage of canned food? b. Give an example of possible causative agents to test for. Why are you considering this microorganism as a possible causative agent?
The close organoleptic examination (using the five senses) of a food sample may give valuable information as to the possible microorganisms involved in food spoilage, and which types to look for. a. Briefly explain, how you would use the sense of hearing in assessing the spoilage of canned food? b. Give an example of possible causative agents to test for. Why are you considering this microorganism as a possible causative agent?
Chapter30: Sensory Perception
Section: Chapter Questions
Problem 4CT
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The close organoleptic examination (using the five senses) of a food sample may give valuable
information as to the possible microorganisms involved in food spoilage, and which types to look
for.
a. Briefly explain, how you would use the sense of hearing in assessing the spoilage of
canned food?
b. Give an example of possible causative agents to test for. Why are you considering this
microorganism as a possible causative agent?
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