Pathogenic bacteria require time to multiply in a warm, moist, high protein environment. Generally, they must be in the TDZ more than ..... to reach dangerous numbers that can cause foodborne illness.

FOOD SCIENCE VS FOOD TECHNOLOGY

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Question [CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]

Pathogenic bacteria require time to multiply in a warm, moist, high protein environment. Generally, they must be in the TDZ more than ____ to reach dangerous numbers that can cause foodborne illness.

A	8 hours
B	4 hours
C	2 hours
D	6 hours

Explanation:

Detailed explanation-1: -Explanation: Pathogenic bacteria look, smell and taste perfectly normal. That’s how we end up consuming up them and getting infections. To multiply, bacteria require food, warmth, moisture and time. Hence, we should avoid subjecting prepared food for these conditions.

Detailed explanation-2: -Time-in ideal conditions, one bacterium can multiply to more than 2 million in 7 hours. Temperature-food poisoning bacteria grow best in the temperature range between 5 °C and 60 °C.

Detailed explanation-3: -PREPARATION: Hazard: Bacterial growth Potentially hazardous foods must not be between 4°C (40°F) and 60°C (140°F) (i.e. the Danger Zone) for more than 2 hours Note time food was removed from temperature control If food is in Danger Zone for more than 2 hours, discard.

There is 1 question to complete.

INTRODUCTION TO FOOD TECHNOLOGY

FOOD SCIENCE VS FOOD TECHNOLOGY