INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Warm, moist, protein-rich, and low acid
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Cold, dry, low in protein, and high acid
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Very hot, wet, calcium-rich and neutral
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Cold, dry, protein-rich, and low acid
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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: -Bacteria are generally neutrophiles. They grow best at neutral pH close to 7.0. Acidophiles grow optimally at a pH near 3.0. Alkaliphiles are organisms that grow optimally between a pH of 8 and 10.5.
Detailed explanation-3: -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-4: -Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Never leave food out of refrigeration over 2 hours.