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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Low temperature kills the microbes.
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Low temperature slows down microbes activity.
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Low temperature prevents the microbes from growing.
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None of the above
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Detailed explanation-1: -Freezing food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. Freezing temperatures curb the spoiling effect of microorganisms in food, but can also preserve some pathogens unharmed for long periods of time.
Detailed explanation-2: -Freezing delays spoilage and keeps foods safe by preventing microorganisms from growing and by slowing down the enzyme activity that causes food to spoil. As the water in the food freezes into ice crystals, it becomes unavailable to those microorganisms that need it for growth.
Detailed explanation-3: -Effects of microbes in the freezer Freezing doesn’t destroy the microorganisms that may be present on fruits and vegetables. While blanching destroys some microorganisms and many die during freezer storage, sufficient numbers are still present to spoil the product when it thaws.
Detailed explanation-4: -Freezing food means that it is kept at very low temperatures (approximately-18 to-20°C) and has the effect of pausing bacteria. The low temperatures cause a delay in chemical reactions in food, which results in slowing down or causing bacteria to become dormant.