(Solved): 7. Explain the difference between active and passive spoilage. 8. Why are yeast categorized as facu ...

7. Explain the difference between active and passive spoilage. 8. Why are yeast categorized as facultative anaerobic organisms? 9. Why are grains mainly affected by molds? Explain what happens during the storage of grains? 10. Why are fruits more susceptible to spoilage by molds? QUESTIONS 1. Molds are the spoilage organism in which two food types? Explain why mold commonly spoils each of those items. 2. Use your textbook or the internet, and tell me one common spoilage organism (genus) and the effect of that spoilage in each of the following foods. Do not list human pathogens. 3. What are two ways to avoid food spoilage? 4. List three factors associated with the spoilage of food that makes food undesirable. 5. What is shelf life?