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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True
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False
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Either A or B
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None of the above
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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: -Despite this, a certain level of applied heat and contact time can kill the majority of foodborne illness-causing bacteria in food. In general, an average hot temperature of 165°F (74°C) in cooking can eliminate most of the harmful bacteria in food.
Detailed explanation-3: -Proper heating and reheating will kill foodborne bacteria. However, some foodborne bacteria produce poisons or toxins that are not destroyed by high cooking temperatures if the food is left out at room temperature for an extended period of time. An example is the foodborne bacteria Staphylococcus.