FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
It is the most inexpensive and readily available way to sanitize.
|
|
hot water
|
|
|
steam
|
|
|
Either A or B
|
|
|
None of the above
|
Explanation:
Detailed explanation-1: -Boiling is a very simple method of water disinfection. Heating water to a high temperature, 100°C, kills most of the pathogenic organisms, particularly viruses and bacteria causing waterborne diseases.
Detailed explanation-2: -Chlorine is the most commonly used chemical sanitizer agent, since it is highly effective and relatively inexpensive.
Detailed explanation-3: -The major types of sanitizers are heat, radiation, and chemicals. Chemicals are more practical than heat and radiation for food production facilities.
There is 1 question to complete.