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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Treatment of a clean surface with chemicals or heat to reduce the number of pathogens to safe levels.
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sanitizing
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cleaning
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Either A or B
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None of the above
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Explanation:
Detailed explanation-1: -Thermal or chemical destruction of pathogenic and other types of microorganisms.
Detailed explanation-2: -Sanitizing reduces the number of germs on a surface to safe levels, according to health officials.
Detailed explanation-3: -2, 13 The most commonly used agents are formaldehyde and gluteraldehyde. 5 Aldehydes are effective against bacteria, fungi, viruses, mycobacteria and spores.
Detailed explanation-4: -Sanitizing reduces the number of pathogens on the clean surface to safe levels.
There is 1 question to complete.