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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In order to avoid foodborne illnesses, you shall chill the food, which means
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to refrigerate it within two hours and defrost frozen food on the counter
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to refrigerate it on the same day and defrost frozen food in the microwave
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to refrigerate it within two hours and defrost frozen food in the microwave or in the fridge
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to refrigerate it within five hours and defrost frozen food in the fridge
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Explanation:
Detailed explanation-1: -Myth: Freezing foods kills harmful bacteria that can cause foodborne illness. Fact: Bacteria can survive freezing temperatures. Freezing isn’t a method for making foods safe to eat. When food is thawed, bacteria can still be present and may begin to multiply.
Detailed explanation-2: -Bacteria grow rapidly between the temperatures of 40° F and 140° F. After food is safely cooked, hot food must be kept hot at 140° F or warmer to prevent bacterial growth. Within 2 hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated.
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