Enumerate the following: i) Causes of food spoilage ii) Chemical preservation of food iii) Points to be kept in mind while selecting cereals.

i) Causes of food spoilage:

1. Microbial Growth: Bacteria, molds, and yeasts can multiply in food, causing spoilage.
2. Enzyme Activity: Natural enzymes in food can lead to ripening and deterioration.
3. Oxidation: Exposure to air can cause fats and oils in food to become rancid.
4. Moisture Content: High moisture levels can promote microbial growth and spoilage.
5. Temperature Abuse: Incorrect storage temperatures can accelerate spoilage.
6. Physical Damage: Bruising or crushing of fruits and vegetables can hasten spoilage.
7. Light: Exposure to light can degrade certain nutrients and cause color changes in food.

ii) Chemical preservation of food:

1. Antioxidants: Chemicals like vitamin C or citric acid inhibit oxidation, preserving freshness.
2. Acidification: Adding acids like vinegar or citric acid lowers pH, preventing microbial growth.
3. Sugar: High sugar concentrations act as preservatives by reducing water activity.
4. Salt: Salt draws out water, inhibiting microbial growth and preserving food.
5. Nitrates/Nitrites: Used in curing meats to prevent bacterial growth and preserve color.
6. Sulfites: Prevent enzymatic browning and inhibit microbial growth in dried fruits and wines.

iii) Points to be kept in mind while selecting cereals:

1. Nutritional Content: Choose cereals rich in fiber, vitamins (like B vitamins), and minerals (such as iron and zinc).
2. Whole Grain vs. Refined: Prefer whole grain cereals over refined ones for higher fiber and nutrient content.
3. No Added Sugars: Avoid cereals with high sugar content; opt for unsweetened varieties.
4. Low Sodium: Check sodium levels, especially in processed cereals.
5. Allergens: Consider any allergies or intolerances to gluten (found in wheat) or other grains.
6. Storage: Choose cereals with secure packaging to maintain freshness and prevent contamination.

Considering these points ensures that cereals chosen are nutritious, safe, and suitable for dietary preferences or restrictions.