FOOD TECHNOLOGY

Detailed explanation-1: -Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness.

Detailed explanation-2: -The temperature danger zone is the temperature range of 40–140°F (4.4–60°C). Bacteria and pathogens thrive in this temperature range.

Detailed explanation-3: -’High risk’ is the term used for food that is most likely to cause food poisoning, such as any food that is ready to eat (including cooked rice, cooked meats, shellfish and dairy products such as milk and cream). These foods should always be kept either below 5°C or above 63°C.

Detailed explanation-4: -This is because at 60 °C bacteria growth slows down and they start to die. However, to better remove the bacteria, you need to have a combination of temperature and time. Heating or cooking food to 70 °C will reduce the time it takes for bacteria to die.

Detailed explanation-5: -Food which has been kept in the Temperature Danger Zone (between 5 – 60 degrees Celsius) for between two and four hours cannot be put back in the refrigerator and must be consumed. Any food which remains in the Temperature Danger Zone for four or more hours must be discarded.