The spoilage takes place when micro organisms like bacteria and fungi spoil food items.

By smell: The vegetables can be diagnosed by the pungent smell or citrus smell.

It will look like curd and on boiling it will become cheese like substance.

The contamination of different food items depends on different seasons and conditions.

As preservatives added in juices, they can be stored for a long time.

The packet gives us information that when the product was manufactured and packed.

When we open the packets of milk, we should boil it immediately to prevent it from bacterial attack.

Information regarding food stuff does not show the name of person who packed it.

Bread and roti should be kept in a clean and dry place to prevent it from fungus and getting spoiled.

We can observe the growth of fungus on the bread as dark coloured patches, which indicates that the bread is spoiled.

Atreyapuram is a small town in Andhra Pradesh.

By eating spoiled food, we can suffer from food poisoning accompanied by vomits and nausea.

Unripe mangoes are cut into the small pieces and used for pickles.

Sodium chloride (common salt) is used to preserve mango pickles.

Aam ka papad is known as mamidi tandra in Andhra Pradesh.

Four weeks are required to prepare mamidi tandra

Jaggery and sugar is mixed with mango pulp. Then the mixture is poured into layers and dried for about four weeks.

The leaves of palm tree, poles of casuarina tree, string made of coconut husk all these are required for the making of the mat.

Muslin cloth is very thin and fine. This cloth is best for the filtration of mango pulp.

Aamchur is made of dry mangoes (in powered form.)

Ripe mangoes are required for the preparation of an aam papad.

The jars must be properly cleaned and dried. So that pickles can be kept in good condition for a long time.

It is made from mangoes and is sour in taste.

Cooked potatoes will get spoiled earlier as bacteria will attack them.

Sunny environment is required for four weeks.