FOOD MICROBIOLOGY
MICROORGANISMS IN FOOD
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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5-75*C
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5-65*C
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5-63*C
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5-37*C
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Detailed explanation-1: -The danger zone is generally considered to be between 5 centigrade and 63 centigrade. This is the temperature range in which bacteria will find the most appropriate conditions to multiply and that is what we are trying to avoid.
Detailed explanation-2: -The temperature danger zone is the temperature range of 40–140°F (4.4–60°C). Bacteria and pathogens thrive in this temperature range.
Detailed explanation-3: -The Food Standards Agency (FSA) sets the danger zone between 8 °C and 60 °C, and this is the range you want to keep your food out of. This means that food is safest when it is either frozen, chilled, or heated beyond 60 °C. However, as best practice, we recommend food is heated beyond 70 °C to further remove bacteria.
Detailed explanation-4: -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.