FOOD MICROBIOLOGY
MICROORGANISMS IN FOOD
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
True
|
|
|
False
|
|
|
Either A or B
|
|
|
None of the above
|
Detailed explanation-1: -If high-risk foods have been left in the temperature danger zone for up to 2 hours the food should be reheated, refrigerated or consumed. If high-risk foods have been left in the temperature danger zone for longer than 2 hours, but less than 4 hours, they should be consumed immediately.
Detailed explanation-2: -The FDA recommends that all perishables left at room temperature for more than two hours be discarded. Bacteria grow most rapidly between 40 degrees Fahrenheit (4.4 degrees Celsius) and 140 degrees Fahrenheit (60 degrees Celsius), doubling in amount every 20 minutes.
Detailed explanation-3: -Myth: You shouldn’t put hot foods in the refrigerator. If you leave food out to cool and forget about it after 2 hours, throw it away. Bacteria can grow rapidly on food left out at room temperature for more than 2 hours.
Detailed explanation-4: -Temperatures below 8 °C significantly slow bacteria growth – the colder it is, the harder for bacteria to multiply. As best practice, chilled food items should be kept below 5 °C. It is important to note also that freezing food doesn’t eliminate bacteria.