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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the food looks visually appealing and juicy
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pathogens are reduced and illness is prevented
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physical hazards are burned away
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bacteria can flourish
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Detailed explanation-1: -Most foods, especially meat, poultry, fish and eggs, should be cooked thoroughly to kill most types of food poisoning bacteria. In general, food should be cooked to a temperature of at least 75 °C or hotter.
Detailed explanation-2: -Storage and Cooking Temperatures In general, refrigeration or freezing prevents virtually all bacteria from growing. If food is heated sufficiently, parasites, viruses and most bacteria are killed. Food Safety and Inspection Service United States Department of Agriculture.
Detailed explanation-3: -Thoroughly cooking chicken, poultry products, and meat destroys germs. Raw and undercooked meat and poultry can make you sick.
Detailed explanation-4: -If you aren’t going to serve hot food right away, it’s important to keep it at 140 °F or above. One of the most common causes of foodborne illness is improper cooling of cooked foods. Bacteria can be reintroduced to food after it is safely cooked.