Classify food based on perishability. Identify any two intrinsic and two extrinsic factors affecting the spoilage of food. Describe the changes in foods caused by spoilage microorganisms.

Food can be classified into three main categories based on their perishability: perishable, semi-perishable, and non-perishable.

1. Perishable Foods: These foods are highly prone to spoilage and require rapid processing or refrigeration to maintain their safety and quality. Examples of perishable foods include fresh fruits and vegetables, dairy products, meats, and seafood. These foods have a short shelf life and are susceptible to microbial growth, enzymatic activity, and chemical reactions that can lead to spoilage.

2. Semi-perishable Foods: These foods have a moderate shelf life and are less prone to spoilage compared to perishable foods. Examples include potatoes, onions, dry fruits, and certain types of bread. They require proper storage conditions such as cool, dry places to prevent deterioration, although they can be kept for a longer time compared to perishable foods.

3. Non-perishable Foods: These foods have a long shelf life and are resistant to spoilage. They _____ ___ _____ _____ __________ ________ ____.
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