FOOD PROCESSING AND PRESERVATION
THERMAL PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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POTENTIALLY HAZARDOUS FOODS
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Outbreak
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High-risk food
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Food-Borne illness
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Detailed explanation-1: -Bacterial spoilage occurs faster and more evidently in high-protein foods, such as meat, milk, fish, and dairy products. Most of these foods are rich in nutrients and have high water activity as well as pH values close to 7.0 Huis in’t Veld, 1996.
Detailed explanation-2: -Bacteria enjoy foods that are neutral to slightly acidic. They will not grow in highly acidic foods like lemons and vinegars, but will grow well in vegetables, meat and some fruits. Temperature needs to be considered for bacterial growth.
Detailed explanation-3: -High-protein foods will not support rapid growth of bacteria. Food-borne illness can cause some flu-like symptoms.
Detailed explanation-4: -Potentially hazardous food (PHFs) is a food safety term used to describe foods that support the growth of pathogens that can cause foodborne illnesses. A PHF can be identified by three characteristics; a food that contains moisture, protein, and is slightly acidic.