FOOD MICROBIOLOGY
MICROORGANISMS IN FOOD
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
Temps you cook your food.
|
|
|
Temps in which harmful bacteria thrives.
|
|
|
Temps your food should be warmed.
|
|
|
A dangerous zone you should not run into.
|
Detailed explanation-1: -Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Never leave food out of refrigeration over 2 hours.
Detailed explanation-2: -The Danger Zone for bacterial growth is from 41°-135° F (-18°-5° C). Given the right conditions, bacteria may double every 15-20 minutes.
Detailed explanation-3: -Bacteria can grow in the danger zone between 4 °C and 60 °C (40 °F to 140 °F). Keep cold foods cold at or below 4 °C (40 °F) and keep hot foods hot at or above 60 °C (140 °F).
Detailed explanation-4: -40-140-4 Rule for Meat If you are planning to smoke or grill meat, you should know about the 40-140-4 rule; The idea behind this rule is that meat should increase the temperature from 40°F to 140°F within 4 hours. It will reduce the bacteria growth to a great extent.