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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Some pathogenic bacteria are present and can multiply in foods we eat. This makes some foods
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Potentially hazardous
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A thing to avoid
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Heavier because of the weight of pathogens
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None of the above
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Explanation:
Detailed explanation-1: -Potentially hazardous foods are foods that must be kept at a particular temperature to minimise the growth of food poisoning bacteria that may be in the food, or to stop the formation of toxins.
Detailed explanation-2: -Pathogenic bacteria can trigger dangerous cases of food poisoning and must therefore not be present in food at all or at least a specific number per gram of food must not be exceeded.
Detailed explanation-3: -Salmonella (non-typhoidal) Toxoplasma gondii. Listeria monocytogenes. Norovirus. Campylobacter. 19-Dec-2022
There is 1 question to complete.