Question

The rate of food spoilage is not dependent on __________

• A. Water activity
• B. Package size
• C. OR potential
• D. Temperature

Hint:

Remember the FATTOM acronym for factors affecting microbial growth: Food, Acidity (pH), Time, Temperature, Oxygen (OR potential), Moisture (Water Activity). Any factor not on this fundamental list, like "package size," is likely to be the incorrect option in a question like this.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
The rate of food spoilage is determined by a set of intrinsic (inherent to the food) and extrinsic (environmental) factors that affect microbial growth and chemical reactions. The question asks which of the given options is not a direct controlling factor.
Step 3: Detailed Explanation:
Let's analyze the factors:
- (A) Water activity (\(a_w\)): This is a critical intrinsic factor. It measures the amount of free water available for microbial growth. Below a certain \(a_w\), most spoilage microorganisms cannot grow. Thus, the rate of spoilage is highly dependent on it.
- (C) OR potential (Oxidation-Reduction potential): This intrinsic factor determines the type of microorganisms that can grow. A high OR potential favors aerobes, while a low potential favors anaerobes. It directly influences the spoilage pathway.
- (D) Temperature: This is a key extrinsic factor. The rate of microbial growth and enzymatic/chemical reactions are highly dependent on temperature. This is the principle behind refrigeration and cooking.
- (B) Package size: This is not a direct scientific parameter that governs the rate of spoilage. While the packaging material, the atmosphere within the package, and the surface-area-to-volume ratio can influence spoilage, the absolute size of the package itself is not a primary controlling factor like temperature, \(a_w\), or OR potential. The spoilage rate of the food inside would be the same regardless of whether it's in a 100g pack or a 1kg pack, assuming all other conditions are identical.
Step 4: Final Answer:
Water activity, OR potential, and temperature are all direct factors that control the rate of food spoilage. Package size is not. Therefore, option (B) is the correct answer.