FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
50 and 100
|
|
|
30 and 130
|
|
|
40 and 140
|
|
|
100 and 200
|
Detailed explanation-1: -Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Never leave food out of refrigeration over 2 hours.
Detailed explanation-2: -The temperature range in which disease causing bacteria grow best in TCS food is called the temperature danger zone. The temperature danger zone is between 41°F and 135°F.
Detailed explanation-3: -The temperature range at which disease-causing bacteria grow best in time/temperature control for safety food (TCS) is called the temperature danger zone. Temperature danger zone is between 41°F and 135°F. TCS food must pass through the temperature danger zone as quickly as possible.
Detailed explanation-4: -Refrigerated ready-to-eat foods such as luncheon meats should be used as soon as possible. The longer they’re stored in the refrigerator, the more chance Listeria, a bacterium that causes foodborne illness, can grow, especially if the refrigerator temperature is above 40° F (4° C). Be alert for spoiled food.