NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Very hot, wet, calcium-rich and neutral
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Warm, moist, protein-rich, and low acid
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Cold, dry, protein-rich, and low acid
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Cold, dry, low in protein, and high acid
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Detailed explanation-1: -Bacteria can live in hotter and colder temperatures than humans, but they do best in a warm, moist, protein-rich environment that is pH neutral or slightly acidic. There are exceptions, however. Some bacteria thrive in extreme heat or cold, while others can survive under highly acidic or extremely salty conditions.
Detailed explanation-2: -Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Never leave food out of refrigeration over 2 hours.
Detailed explanation-3: -Bacillus spp. 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.