INTRODUCTION TO FOOD TECHNOLOGY
HISTORICAL OVERVIEW OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Kills bacteria
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Allows bacteria to grow rapidly
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Stops or slows down bacteria
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None of the above
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Detailed explanation-1: -Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.
Detailed explanation-2: -Keep cold food cold: it must be below 41° F (5° C) to slow bacterial growth and keep food safe. Keep hot food hot! It must be held above 135° F (57° C) to slow bacterial growth and keep food safe.
Detailed explanation-3: -Freezing prevents the growth of most foodborne microorganisms and refrigeration temperatures slow down the growth of microorganisms. Refrigeration below 5 °C effectively retards the growth of many foodborne pathogens. The cooling rate is important in controlling the growth of microorganisms.
Detailed explanation-4: -This effect may be because of stiffening of the lipids of the membrane below the temperature optimum, leading to decreased efficiency of transport proteins embedded in the membrane.