7 Region I

SCHOOLS DIVISON OFFICE

SAN CARLOS CITY, PANGASINAN

TECHNICAL– VOCATIONAL
EDUCATION (TVE)
TVE I-EXPLORATORY

Quarter 2 : Module 3

Quarter 2 : Module 1
0

8
G7 Exploratory
Alternative Delivery Mode
Quarter 2 – Module 3: Causes of Food Spoilage
First Edition, 2020
 
Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the
Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.
 
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders. Every
effort has been exerted to locate and seek permission to use these materials from their respective
copyright owners. The publisher and authors do not represent nor claim ownership over them.
 
Published by SDO San Carlos City
Schools Division Superintendent: Lourdes D. Servito, CESO VI
Assistant Schools Division Superintendent: Diosdado I. Cayabyab, CESO VI

Development Team of the Module

Writer: Maricel R. Balberan
Editors: Virgilio Padlan Marites V. Cabatbat
Lyndon F. Garcia Marlow V. Gregorio
Reviewers: Virgilio Padlan
Illustrators: Renson C. Dimalanta Fernando Capua
Norman Bancolita
Layout Artists: Maricel R.Balberan
Management Team: Dr. Lourdes D. Servito
Dr. Diosdado I. Cayabyab
Dr. Editha R. Pridas
Dr. Arlene B. Casipit
 
 

Printed in the Philippines by ________________________

 
Department of Education – San Carlos City Division
Office Address:Roxas Blvd., San Carlos City, Pangasinan
Telefax: (075) 632-3293 (OSDS)
Trunkline Nos. (075) 633-5691 to 93
Email Address: [email protected] ; or [email protected]

1
7
Food Processing
Quarter 2 :Module 3:
Causes of Food Spoilage

2
Introductory Message
For the facilitator:

Welcome to the Technical Vocational Education I- Exploratory Alternative Delivery Mode (ADM)
Module on Causes of Food Spoilage!

This module was collaboratively designed, developed and reviewed by educators both from public
and private institutions to assist you, the teacher or facilitator in helping the learners meet the
standards set by Tech. Voc. while overcoming their personal, social, and economic constraints in
schooling.

This learning resource hopes to engage the learners into guided and independent learning activities
at their own pace and time. Furthermore, this also aims to help learners acquire the needed 21st
century skills while taking into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the body of the module:

ICON

Note to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module. You also need to
keep track of the learners' progress while allowing them to manage their own learning. Furthermore,
you are expected to encourage and assist the learners as they do the tasks included in the module.

For the learner:

Welcome to the Technical Vocational Education I- Exploratory in Grade 7 )Alternative Delivery Mode
(ADM) Module 3 on the Causes of Food Spoilage!

The hand is one of the most symbolized part of the human body. It is often used to depict skill,
action and purpose. Through our hands we may learn, create and accomplish. Hence, the hand in
this learning resource signifies that you as a learner is capable and empowered to successfully
achieve the relevant competencies and skills at your own pace and time. Your academic success lies
in your own hands!

This module was designed to provide you with fun and meaningful opportunities for guided and
independent learning at your own pace and time. You will be enabled to process the contents of the
learning resource while being an active learner.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to
Know competencies you are expected to learn in
the module.
This part includes an activity that aims to
What I Know check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
3
 This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.
This section provides a brief discussion of
What is It the lesson. This aims to help you discover
and understand new concepts and skills.
This comprises activities for independent
What’s More practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have
Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or
skill into real life situations or concerns.
This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional
Activities to you to enrich your knowledge or skill of
the lesson learned. This also tends retention
of learned concepts.
This contains answers to all activities in the
Answer Key module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.
The following
are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the module. Use a
separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities included in the
module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult
your teacher or facilitator. Always bear in mind that you are not alone.We hope that through this

4
 material, you will experience meaningful learning and gain deep understanding of the relevant
competencies. You can do it!

What I Need to Know

This module was designed and written with you in mind. It is here to help you know
the causes of food spoilage. The coverage of this module can be used in many different
learning situations. The language used recognizes the diverse vocabulary level of
students.

The lessons are arranged to follow the standard sequence of the course. But
the order in which you read them can be changed to correspond with the
textbook you are now using.

. After going through this module, you are expected to:

1. Identify the causes of food spoilage

2. Familiarize with the factors affecting food spoilage
3. Learn about factors affecting the growth

What I Know

Let us determine your individual`s relevant prior learning concerning causes of food
spoilage

MULTIPLE CHOICE. Choose the letter of the correct answer. Write the chosen letter on a
separate sheet of paper.

1. The process in which food items deteriorate to the point in which it is

not edible to human.
a. boiling c. preservation
b. contamination d. spoilage
2. They are single- celled microorganisms that cause disease like food
poisoning etc.
a. bacteria c. mites
b. fungi d. protozoa
3. They are found in damp and warm places and grow on the dead and
rotting matter.
a. bacteria c. mites
b. fungi d. protozoa
4. They are the most abundant microorganisms found on the earth.
a. bacteria c. mites
b. fungi d. protozoa
5. It is one of the major factor which is responsible for food spoilage
a. bacteria c. protozoa
b. fungi d. temperature
6. A faecal bacterium which grows readily on many foods.
a. Escherichia Coli c. fungi
b. Clostridium botulinum d. molds
7. It is a measure of how acidic or alkaline an environment is.
5
 a. measurement c. pH
b. H2O d. weighing

8. The act of storing something

a. fermentation c. spoilage
b. refrigeration d. storage
9. The activity of protecting something from loss or danger.
a. preservation c. spoilage
b. refrigeration d. storage
10. The process of cooling or freezing food for preservative purposes.
a. preservation c. spoilage
b. refrigeration d. storage

Lesson

3 CAUSES OF FOOD SPOILAGE

What’s In
TERMS to REMEMBER
Food Spoilage- is the process of change in the physical and chemical
properties of the food so that it becomes unfit for
consumption.
Contamination – the state of being contaminated
Perishable- food that will decay if not refrigerated
Storage – the act of storing something
Nutrient- of or providing nourishment

What’s New
Introduction
If food items are kept for a long period of time and not stored properly, they get spoil such food
items are bad for health. When food items kept for a long time gets spoil as germs start growing on
it. Once the food is spoiled, it cannot be eaten and has to be thrown away. Spoilage is a process in
which food items deteriorate to the point in which it is not edible to human.

 Food spoilage
Food spoilage is the process of change in the physical and chemical properties of the food so that it
becomes unfit for consumption. Food spoilage is any undesirable change in food. Most natural
6
foods have a limited life: for example, fish, meat, milk and bread are perishable foods, which means
they have a short storage life and they easily spoil. Other foods also decompose eventually, even
though they keep for a considerably longer time. The main cause of food spoilage is invasion by
microorganisms such as fungi and bacteria.
Signs of food spoilage include an appearance different from the fresh food, such as a change in
color, a change in texture, an unpleasant odor or taste.

Causes of Spoilage
The food and water may be infected by germs. Flies carry germs. When they sit on our food, they
pass on these germs to our food. There are various factors which are responsible for food spoilage
such as bacteria, mould, yeast, moisture, light, temperature, and chemical reaction.

1. Bacteria
They are the most abundant microorganisms found on the earth. They are tiny in size and vary
in shape. Some bacteria are useful also. They help to convert milk

Bacteria growth( Source: femininetouchblog)

2. Protozoa
They are single-celled microorganisms that cause disease like food poisoning etc.

3. Fungi
They are found in damp and warm places and grow on the dead and rotting matter.

Source: Sciencedaily

4. Temperature

7
Temperature is one of the major factors which is responsible for food spoilage.
Factors affecting food spoilage
Finally, we turn to the factors that can increase or delay the process of food spoilage. They include
its water content, environmental conditions, packaging and storage.
1.Water content

The amount of water available in a food can be described in terms of the water activity
The water activity of most fresh foods is 0.99. This means that they have a very high water content
and can support a lot of microbial growth.
 Meat is traditionally dried by adding table salt to it. Can you suggest why salting enables the
meat to be stored for a long time?

2. Environmental conditions
No matter whether food is fresh or processed, the rate of its deterioration or spoilage is influenced
by the environment to which it is exposed. The exposure of food to oxygen, light, warmth or even
small amounts of moisture can often trigger a series of damaging chemical and/or microbial
reactions. Changing the environment can help to delay spoilage. For example, storing foods at low
temperatures reduces spoilage because both microbial and enzymic decay is faster at higher
temperatures.
3. Packaging and storage
Packaging is a means of safeguarding food when it is raw, or after it has been processed or
prepared. It helps to protect food against harmful contaminants in the environment or conditions
that promote food spoilage including light, oxygen and moisture. The type of packaging is a key
factor in ensuring that the food is protected. Packaging of foods in cans, jars, cartons, plastics or
paper also serves to ensure food safety if it is intact, because it provides protection against the entry
of microorganisms, dust, dirt, insects, chemicals and foreign material.

What is It

Factors affecting the growth of microorganisms in foods

The growth of microorganisms in food products can be affected

by extrinsic  factors and intrinsic  factors, as you will see below. By understanding the factors
affecting the growth of microorganisms in food we can know how to keep food safe to eat. This
knowledge can also help us to work out how to preserve food for longer.

Extrinsic factors
Extrinsic factors are factors in the environment external to the food, which affect both the
microorganisms and the food itself during processing and storage. Extrinsic factors include
temperature, humidity and oxygen.
Temperature

8
Different microorganisms grow over a wide range of temperatures. Some microorganisms like to
grow in the cold, some like to grow at room temperature and others like to grow at high
temperatures. This is of paramount importance in food safety, because if you know the temperature
growth ranges for dangerous microorganisms it helps you to select the proper temperature for food
storage to make them less able to grow and reproduce.
Humidity
The humidity of the storage environment is an important factor for the growth of microorganisms at
the food surfaces. If you store food in a dry atmosphere, microorganisms are less able to grow than
if the food is stored in a humid (moist) environment. Therefore, dry conditions are better for food
storage than moist conditions.
Oxygen
Many microorganisms need oxygen in order to develop and reproduce: these are
called aerobic microorganisms. A good example is Escherichia coli, a faecal bacterium which grows
readily on many foods. If you keep food in a low oxygen environment, aerobic bacteria cannot grow
and multiply. Conversely, there are some microorganisms that grow without oxygen,
called anaerobic microorganisms. An example of this is Clostridium botulinum, the bacterium
causing botulism, which can survive in very low oxygen environments such as tinned foods.

Intrinsic factors
Intrinsic factors exist as part of the food product itself. For example, meat has certain
characteristics that may promote the growth of certain microorganisms. The following common
intrinsic factors affect the growth and multiplication of microorganisms in foods.
pH
The scientific term pH is a measure of how acidic or alkaline an environment is, on a scale that has
‘neutral’ (neither acid nor alkaline) at pH7. Environments that are acidic have pH values below 7;
those that are alkaline have pH values above 7. Most microorganisms grow best at close to the
neutral pH value (pH 6.6 to 7.5). Only a few microorganisms grow in very acid conditions below a
pH of 4.0. Bacteria grow at a fairly specific pH for each species, but fungi grow over a wider range of
pH values. For example, most meats naturally have a pH of about 5.6 or above. At this pH meat is
susceptible to spoilage by bacteria, moulds and yeasts; however the pH of meat can be lowered by
pickling, which makes it less favourable as an environment for microorganisms to grow in.

Moisture content
Microorganisms need a moist environment to grow in. The water requirements of microorganisms
are described in terms of water activity (represented by the symbol aW), a measure of how much
water is present. The water activity of pure water is a W = 1.00. Most foodborne pathogenic bacteria
require aW to be greater than 0.9 for growth and multiplication; however, Staphylococcus
aureus may grow with aW as low as 0.86. But even Staphylococcus aureus cannot grow and
multiply in drier food like bread, which has aW = 0.7, although fungi can (Figure 8.1).
Nutrient content
In order to grow, multiply and function normally, microorganisms require a range of nutrients such
as nitrogen, vitamins and minerals. Microorganisms therefore grow well on nutrient-rich foods.
Structure of food items
The natural covering of some foods provides excellent protection against the entry and subsequent
damage by spoilage organisms. Examples of such protective structures are the skin of fruits and
vegetables such as tomatoes and bananas

9
 What’s More
Fill in the blanks with the correct answer. Choose your answer inside
the box.

Food spoilage Packaging Water activity Humidity

Pickled foods 0.99 Extrinsic factor

Escherichia coli Natural covering Intrinsic factor

1._________________________ is a means of safeguarding food when it is raw

or after it has been processed or prepared.
2. ________________________ is the process of change in the physical and
chemical properties of the food so that it becomes unfit for consumption.
3. _________________________ are also canned in a water bath, but the food is
first mixed with a vinegar and salt brine that preserves the food. Usually,
you'll also include a mixture of pickling spices that adds flavor.
4.Microorganisms need a moist environment to grow in. The water
requirements of microorganisms are described in terms
of  _________________________ (represented by the symbol aW), a
measure of how much water is present.
5. The _______________________ of the storage environment is an important
factor for the growth of microorganisms at the food surfaces.
6. __________________________, a faecal bacterium which grows readily on
many foods.
7. The water activity of most fresh foods is __________. This means that they
have a very high water content and can support a lot of microbial
growth.
8. The ______________________of some foods provides excellent protection
against the entry and subsequent damage by spoilage organisms.
9. __________________________ exist as part of the food product itself. For
example, meat has certain characteristics that may promote the growth of
certain microorganisms.
10. _________________________ are factors in the environment external to the
food, which affect both the microorganisms and the food itself during
processing and storage.

10
 What I Have Learned
Enumerate the following.
1. 2 Factors affecting the growth of microorganisms in foods
a. ___________________________
b. ___________________________

2. Extrinsic factors
a. ___________________________
b.____________________________
c. ____________________________

3. Factors affecting food spoilage

a.____________________________
b. ___________________________
c. ___________________________

4. Intrinsic factors
a. ___________________________
b. ___________________________
c. ___________________________

What I Can Do
Name the following pictures. Write the name below the pictures.

1.
2.

4.
3.

11
 Assessment
Matching Type. Match column A to column B

A B
1. anaerobic a. they are the most abundant
2. temperature microorganisms found on the earth
3. contamination b. they are single- celled microorganisms
4. extrinsic that cause disease like food poisoning
5. fungi c. are factors in the environment external to
6. perishable the food which affect both the microorganisms
7. intrinsic d. exist as part of the food product itself
8. storage e. food that will decay if not refrigerated
9. protozoa f. microorganisms that grow without oxygen
10. bacteria g. the degree of hotness or coldness of a body or
Environment
h. the state of being contaminated
i. the act of storing something
j. they are found in damp and warm places and
grow on the dead and rotting matter

Additional Activities
TRUE or FALSE: Write T if the statement is true and F if it is false.

________________1. If using a pressure cooker, follow the manufacturer's instructions that came with
yours.
_________________2. If you have space in your yard or have a garden, use the kitchen waste as a
compost.
_________________3. Throw your food scraps.
_________________4. Place milk and dairy products on the top shelf of your refrigerator since this is
one of the coldest places.
_________________5. Remove expired or spoiled food on refrigerator.
_________________6. Food spoilage is the process of change in the physical and chemical properties
of the food so that it becomes unfit for consumption.
_________________7. Meats are considered nonperishable foods.
_________________8. Throw your leftovers.
________________ 9. Always store food in an airtight or vacuum-sealed container if you're planning
to freeze it.
_________________10. Packaging is a means of safeguarding food when it is raw, or after it has been
processed or prepared.
12
References
Technology and Home Economics I
Toppr.com/guides/evs/magoes-round-the-year/food-spoilage/

13