FOOD MICROBIOLOGY
MICROORGANISMS IN FOOD
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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separate
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cook
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clean
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chill
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Detailed explanation-1: -Bacteria that cause food poisoning multiply quickest between 40°F and 140°F. Your refrigerator should be set to 40°F or below and your freezer to 0°F or below. Use an appliance thermometer to be sure. Never leave perishable foods out of refrigeration for more than 2 hours.
Detailed explanation-2: -Keeping potentially hazardous foods cold (below 5°C) or hot (above 60°C) stops the bacteria from growing. The food safety standards specify that potentially hazardous foods must be stored, displayed and transported at safe temperatures and, where possible, prepared at safe temperatures.
Detailed explanation-3: -Bacteria and mold Cold storage works by slowing or stopping the molecules of bacteria. At freezing, the bacteria dies, but refrigeration simply slows them down, so food can still spoil, even if it’s kept in a fridge at an appropriate temperature.
Detailed explanation-4: -There is an exception to the general rule that refrigeration minimizes bacterial growth: Listeria monocytogenes, a bacteria that causes serious illness, can grow at refrigerator temperatures, so make sure you clean up spills in the fridge immediately.