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: -Between 4°C and 60°C (or 40°F and 140°F) is the “Danger Zone.” Keep food out of this temperature range because bacteria will multiply rapidly. Between 0°C and 4°C (or 32°F and 40°F), most bacteria will survive but will not multiply quickly.
Detailed explanation-2: -Why it matters: Bacteria are among the fastest reproducing organisms in the world, doubling every 4 to 20 minutes.
Detailed explanation-3: -The low temperatures cause a delay in chemical reactions in food, which results in slowing down or causing bacteria to become dormant. The bacteria are still alive but they stop growing or producing toxins so in effect pausing reactions.
Detailed explanation-4: -Brochothrix spp. Brochothrix spp. is a common spoilage organism of meat and meat products stored at chilled temperatures. Carnobacterium spp. Lactobacillus spp. Pediococcus spp. Streptococcus spp. Lactococcus spp. Leuconostoc spp. Kurthia spp. More items