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 the microwave
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on the counter top
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in the sink with cold water
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in the refrigerator
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Detailed explanation-1: -However, as soon as they begin to thaw and become warmer than 40 °F, bacteria that may have been present before freezing can begin to multiply. Perishable foods should never be thawed on the counter, or in hot water and must not be left at room temperature for more than two hours.
Detailed explanation-2: -Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw food on the counter because bacteria multiply quickly in the parts of the food that reach room temperature.
Detailed explanation-3: -There are three safe ways to thaw food: in the refrigerator, in cold water, or in the microwave. It’s best to plan ahead for slow, safe thawing in the refrigerator. Small items may defrost overnight; most foods require a day or two.
Detailed explanation-4: -Use the microwave. This is the fastest method, but remember: Chicken must be cooked immediately after you thaw it using a microwave. Use cold water. This should take two to three hours. Use a refrigerator. Don’t thaw at all!