FOOD MICROBIOLOGY
MICROORGANISMS IN FOOD
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Why reducing the amount of oxygen in the food helps to reduce food spoilage? Choose all the answers that you think is correct.
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No oxygen kills the microbes.
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Less oxygen slows down the microbes.
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Less oxygen prevents the microbes from growing.
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Less oxygen prevents the microbes from breathing.
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Explanation:
Detailed explanation-1: -Oxygen can cause food to spoil in several ways: Encouraging the growth of microorganisms, resulting in mold and yeast growth. Oxidizing enzymes speed up chemical reactions in food, resulting in browning and foul odors.
There is 1 question to complete.