FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Pathogens
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Ascorbic Acids
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Time
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Darkness
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Detailed explanation-1: -Bacteria can live in hotter and colder temperatures than humans, but they do best in a warm, moist, protein-rich environment that is pH neutral or slightly acidic.
Detailed explanation-2: -Moisture is the final component necessary for bacterial growth. The higher the water content of foods, the greater their chance of bacterial contamination. Due to their high water content and often low-acidity, fresh fruits and vegetables are at a high risk for bacterial contamination.
Detailed explanation-3: -Information. Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” To learn more about the “Danger Zone” visit the Food Safety and Inspection Service fact sheet titled Danger Zone.
Detailed explanation-4: -Moisture – Bacteria need moisture in order to grow. This is why they grow on foods with high moisture content such as chicken. Foods that are dehydrated or freeze-dried can be stored for much longer as the moisture has been removed.