NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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higher
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lower
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Either A or B
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None of the above
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Detailed explanation-1: -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.
Detailed explanation-2: -Bacteria able to digest protein (proteolytic bacteria) break down the protein in meat and release odoriferous products such as putrescine and cadaverine. Chemical products such as these result from the incomplete utilization of the amino acids in the protein. Food spoilage can also result in a sour taste.
Detailed explanation-3: -Temperature. Temperature affects storage time, and food deteriorates faster at higher temperatures. Recommended temperatures for storage areas are: Cupboard/Pantry 50-70°F.