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: -Most bacteria that cause disease grow fastest in the temperature range between 41 and 135 degrees F, which is known as THE DANGER ZONE.
Detailed explanation-2: -41-135 degrees 5-57 Fahrenheit cold food kept up to 41 and hot food must be heated to 135 or higher but food can be held at highest temp. The temperature danger zone in Fahrenheit is 41 to 135, while in Celsius the temperature is 5 to 57. Bacteria grows rapidly at these temperatures. Doubling every 20 minutes.
Detailed explanation-3: -Bacteria multiply rapidly between 40 and 140 degrees. Bacteria will not multiply but may start to die between 140 and 165 degrees. Bacteria will die at temperatures above 212 degrees.
Detailed explanation-4: -FRESH MEAT, POULTRY, FISH AND DAIRY PRODUCTS should be stored at 41F or lower. Fish and poultry can be stored on self-draining ice but must change containers regularly.