Question

Collect five perishable food items and leave them at room temperature. Also store the same five food items in the refrigerator. Record the changes in food items kept in both places and assess them in terms of food quality.

Answer 1

• Suggested items: milk, cooked rice, cut tomato, spinach and paneer. Use small, labelled samples and do not eat any sample used in the experiment.
• Record: item; starting condition; time and temperature; changes at room temperature; changes under refrigeration; final quality assessment.
• Food kept warm or at room temperature is generally more likely to develop sour or foul odours, discoloration, softening or visible microbial growth sooner. Refrigeration usually slows these changes but does not stop spoilage indefinitely.
• Keep raw and cooked foods covered and separate. Follow safe storage guidance, and discard food with suspicious changes rather than tasting it.