FOOD MICROBIOLOGY
MICROORGANISMS IN FOOD
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Organically grown fruits and veggies
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Perishable foods containing meat, poultry, fish, eggs, or dairy products
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Whole-grain foods
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None of the above
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Detailed explanation-1: -Stick to the “two-hour rule” for leaving items needing refrigeration out at room temperature. Never allow meat, poultry, seafood, eggs, or produce or other foods that require refrigeration to sit at room temperature for more than two hours-one hour if the air temperature is above 90° F.
Detailed explanation-2: -Safe food storage and display keep raw foods and ready-to-eat foods separate, to avoid cross-contamination. store food in clean, food-grade storage containers. don’t store food in opened cans. make sure food storage containers have not been used to store things other than food, and wash and sanitise them before use.
Detailed explanation-3: -According to the United States Department of Agriculture, one way to prevent foodborne illnesses is to remember that perishable food should not sit out for more than two hours.