FOOD PROCESSING
PRINCIPLES OF FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Air, Water, Heat
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Food, Warmth, Moisture
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Food, Dirt, Moisture
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None of the above
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Detailed explanation-1: -Bacteria can live in hotter and colder temperatures than humans, but they do best in a warm, moist, protein-rich environment that is pH neutral or slightly acidic. There are exceptions, however. Some bacteria thrive in extreme heat or cold, while others can survive under highly acidic or extremely salty conditions.
Detailed explanation-2: -Moisture – Bacteria need moisture in order to grow. This is why they grow on foods with high moisture content such as chicken. Foods that are dehydrated or freeze-dried can be stored for much longer as the moisture has been removed. Food – Food provides energy and nutrients for bacteria to grow.
Detailed explanation-3: -Different types of fungus or bacteria require different amounts of water (in vapor form) to reproduce and grow. The majority require relative humidity (RH) of 60 percent or more, though some can survive and multiply in >20 percent RH.
Detailed explanation-4: -FOOD-MOISTURE-TIME-TEMPERATURE-OXYGEN Time; we know is needed, to allow them to multiply. The temperature has to be right for the specific type of bacteria, but most like temperatures within what we call the ‘danger zone’.