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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True
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False
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Either A or B
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None of the above
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Detailed explanation-1: -high-protein foods will not support rapid growth of bacteria, true or false? false.
Detailed explanation-2: -Bacterial spoilage occurs faster and more evidently in high-protein foods, such as meat, milk, fish, and dairy products. Most of these foods are rich in nutrients and have high water activity as well as pH values close to 7.0 Huis in’t Veld, 1996.
Detailed explanation-3: -Bacteria that cause food borne illness multiply quickest between 4°C and 60°C (40°F-140°F). The Danger Zone is this temperature range in which bacteria and spoilage bacteria grow quickest. Lower temperatures prevent the bacteria from growing to dangerous levels. Temperatures above 60°C will kill the bacteria.
Detailed explanation-4: -Acid: Bacteria do not grow in acidic environments. This is why acidic foods like lemon juice and vinegar do not support the growth of bacteria and can be used as preservatives. Temperature: Most bacteria will grow rapidly between 4°C and 60°C (40°F and 140°F).