FOOD QUALITY AND SAFETY
HACCP PRINCIPLES AND IMPLEMENTATION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Bacteria is dormant-grows slowly or not at all
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Bacteria dies
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Bacteria is in a deep sleep
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Bacteria is active so multiplying fast
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Detailed explanation-1: -Keeping potentially hazardous foods cold (below 5°C) or hot (above 60°C) stops the bacteria from growing. The food safety standards specify that potentially hazardous foods must be stored, displayed and transported at safe temperatures and, where possible, prepared at safe temperatures.
Detailed explanation-2: -Microorganisms capable of growing at 5°C or lower are psychrotrophs, regardless of the optimum temperature for growth. The psychrotrophs are cold-tolerant bacteria, but their maximal growth temperature ranges above 20°C and in many cases their optimal growth temperature is also above 20°C.
Detailed explanation-3: -Many bacteria and fungi weather these periods by entering a hardy, non-replicating state, often termed quiescence or dormancy. When this occurs during an infection, the resulting slowly-growing pathogen is able to tolerate both immune insults and prolonged antibiotic exposure.
Detailed explanation-4: -At temperatures below their optimum for growth microorganisms will become increasingly unable to sequester substrates from their environment because of lowered affinity, exacerbating the anyway near-starvation conditions in many natural environments.