FOOD PROCESSING AND PRESERVATION
HIGH PRESSURE PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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70F-120F
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85F-115F
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55F-125F
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40F-140F
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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: -Bacteria multiply rapidly between 40 and 140 degrees. Bacteria will not multiply but may start to die between 140 and 165 degrees. Bacteria will die at temperatures above 212 degrees.
Detailed explanation-3: -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.