FOOD PACKAGING
PACKAGING DESIGN AND DEVELOPMENT
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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All of them
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Campylobacter
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Salmonella
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E-coli
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Detailed explanation-1: -Cook all food to a temperature of 75 °C Aim for an internal temperature of 75 °C or hotter when you cook food. Heating foods to this temperature kills most food poisoning bacteria.
Detailed explanation-2: -cereus is found in dust, soil and spices. It can survive normal cooking as a heat-resistant spore, and then produce a large number of cells if the storage temperature is incorrect.
Detailed explanation-3: -“Common bacteria found in the kitchen include E. coli, salmonella, shigella, campylobacter, norovirus and hepatitis A.” E. coli can survive for hours on a surface, salmonella can survive for about four hours and hepatitis A can survive for months.
Detailed explanation-4: -Salmonella (non-typhoidal) Toxoplasma gondii. Listeria monocytogenes. Norovirus. Campylobacter. 19-Dec-2022