FOOD MICROBIOLOGY
MICROORGANISMS IN FOOD
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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High-risk foods allow harmful micro-organisms to grow and multiply because they:
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Contain a lot of moisture and protein
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Contain a lot of sugar
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Contain a lot of preservatives
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Contain a lot of air
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Explanation:
Detailed explanation-1: -High-risk foods / potentially hazardous foods are foods that are: neutral acidity (pH over 4.5 or “mild acids”) high in starch or protein. moist.
Detailed explanation-2: -High-risk foods Such foods are usually high in protein, require strict temperature control and protection from contamination. Examples include: cooked meat and poultry such as: beef, pork, ham, lamb, chicken, turkey, duck.
Detailed explanation-3: -Dairy products (milk, cream, cheese, yogurt, and products containing them such as cream pies and quiches) Eggs. Meat or meat products. Poultry. Fish and seafood. 24-Dec-2015
There is 1 question to complete.