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Write a coursework Even preserved foods spoil and may give rise to food poisoning. Why might
this be and what can be done to minimise hazards and losses (through spoilage)
1- Reasons that microbes survive / contaminate properly preserved foods (around 850 words): we
must start with the premise that the preservation techniques are being carried out correctly ,
e.g. if we were to consider canning we should assume that a temperature of 3 Fahrenheit is
being achieved . so where could problems arise? What types of organisms might cause such
problems? Are there non microbiological reasons as to why foods might spoil or cause poisoning?
2- Precautions to minimise the risks (around 650 words): In this section you should consider
any operation , procedure , use of additives or packaging which would reduce the risks of the
problems you identify above from manifesting.
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