FUTURE TRENDS IN FOOD TECHNOLOGY
PERSONALIZED NUTRITION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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you could overcook the meat
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you could food probe it to 85
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it could be undercooked and contain food poisoning bacteria
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None of the above
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Detailed explanation-1: -Bacteria. Salmonella, Campylobacter and enterohaemorrhagic Escherichia coli are some of the most common foodborne pathogens that affect millions of people annually, sometimes with severe and fatal outcomes. Symptoms can be fever, headache, nausea, vomiting, abdominal pain and diarrhoea.
Detailed explanation-2: -Inadequate cooking is a common cause of food poisoning. Cross-contamination from raw to cooked foods, such as from hands, chopping boards or utensils, can also cause food poisoning. Most foods, especially meat, poultry, fish and eggs, should be cooked thoroughly to kill most types of food poisoning bacteria.
Detailed explanation-3: -There are four primary categories of food safety hazards to consider: biological, chemical, physical, and allergenic. Understanding the risks associated with each can dramatically reduce the potential of a foodborne illness.
Detailed explanation-4: -Unsafe food source. Poor personal hygiene. Contaminated equipment. Inadequate cooking. Improper holding temperatures.