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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Fermentation is different than other food preservation techniques because it
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results in alcohol being incorporated into foods.
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promotes the growth of non-pathogenic organisms.
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dries out foods, which limits the growth of harmful bacteria.
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None of the above
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Explanation:
Detailed explanation-1: -Historically, food was fermented as a means of preservation. Unique compounds produced during fermentation, such as antimicrobial peptides and lactic acid, inhibit the growth of pathogenic microorganisms and prevent food from spoiling.
Detailed explanation-2: -Unless foodstuffs are specially preserved, bacteria, molds, and yeasts will spontaneously seize the opportunity to digest their sugars, fats, and proteins, creating a wild array of new compounds. When we like the results of the transformation, we call it fermentation; when we don’t, we call it rotting.
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