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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Oxygen and Minerals
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Oxygen and Moisture
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Oleo and Margarine
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Old and Moldy
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Detailed explanation-1: -FATTOM is an acronym used to describe the conditions necessary for bacterial growth: Food, acidity, time, temperature, oxygen, and moisture. Foods provide a perfect environment for bacterial growth, due to their provision of nutrients, energy, and other components needed by the bacteria.
Detailed explanation-2: -A suitable mnemonic device to remember all the essential factors that need to be controlled to minimize microbial growth is FATTOM-food, acidity, temperature, time, oxygen, and moisture. Controlling FATTOM factors is one of the main principles of the food safety approach in any food business.
Detailed explanation-3: -M – Moisture Moisture content is the amount of water in food expressed as a percentage. Water activity (aw) is the amount of water available for use and is measured on a scale of 0 to 1.0. Bacteria, yeast, and molds multiply rapidly with a high water activity level, above 0.86.
Detailed explanation-4: -OXYGEN. Microorganisms require oxygen to grow. Prevent the growth of microorganisms through storing your food in a professional food containers.