NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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why does ground meat contain more potential harmful bacteria?
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it was touched more in processing
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the surface is the most dirty
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the temperatures it was processed were too high
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the bacteria was mixed into the meat during processing
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Explanation:
Detailed explanation-1: -If the pathogens are present when meat is ground, then more of the meat surface is exposed to the harmful bacteria. Also, grinding allows any bacteria present on the surface to be mixed throughout the meat. Bacteria multiply rapidly in the “Danger Zone”-temperatures between 40 and 140 °F (4.4 and 60 °C).
Detailed explanation-2: -The answer is in the processing and production. When you buy a steak, that cut is from one cow. But a package of ground beef is derived from the meat of multiple cows mixed together. That means one contaminated lot of meat can potentially contaminate many pounds of ground meat.
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