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: -Warming up leftover food at low temperatures is sufficient since it has been previously cooked. Utensils used for raw food should be washed and rinsed before using them for cooked food. One set of measuring cups is used for measuring both dry and liquid ingredients.
Detailed explanation-2: -Bacteria that cause food borne illness multiply quickest between 4°C and 60°C (40°F-140°F). The Danger Zone is this temperature range in which bacteria and spoilage bacteria grow quickest. Lower temperatures prevent the bacteria from growing to dangerous levels. Temperatures above 60°C will kill the bacteria.
Detailed explanation-3: -Most people would not choose to eat spoiled food. However, if they did, they probably would not get sick. Bcrirwridlyinh"Danger Zone"-the temperatures between 40 and 140 °F. Pathogenic bacteria cause illness and do not generally affect the taste, smell, or appearance of food.
Detailed explanation-4: -Food should be stored in a refrigerator that is 40°F or cooler or a freezer that is 0°F or cooler.