FOOD MICROBIOLOGY
MICROORGANISMS IN FOOD
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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TRUE
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FALSE
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Either A or B
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None of the above
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Detailed explanation-1: -Cooking food at high temperatures changes its chemical structure, producing toxic products called NFCs, such as trans-fatty acids (TFAs) and advanced glycation end-products (AGEs).
Detailed explanation-2: -Temperature can increase the speed at which food deteriorates and spoils. The warmer it is the faster microorganisms, enzymes, molds and yeast are able to grow. By controlling the amount of time that food is in between 60 and 90 degrees Fahrenheit, spoilage can be kept to a minimum.
Detailed explanation-3: -Most disease-causing pathogens and microbes thrive in this temperature range only. In this temperature range, these microbes can grow rapidly and double every twenty minutes. Keeping your food at temperatures below 41°F or above 135°F makes them an unsuitable environment for the pathogens to survive.