NURSING ANM AND GNM

Detailed explanation-1: -To prevent food spoilage, foods should be stored at safe temperatures. For meat and poultry that means storing it in the refrigerator at 40 ° F (4.4° C) . Foods will be safe indefinitely in the freezer, but if kept more than a few days in the refrigerator, spoilage will occur.

Detailed explanation-2: -The primary causes of poultry products spoilage are as follows: Prolonged distribution or storage time. Inappropriate storage temperature. High initial bacterial counts.

Detailed explanation-3: -Sterilization: This method is carried out to remove microbes from food. For eg., milk sterilization at 100°C kills the microbes. Dehydration: It is the process of removal of water from food. It is the simplest method and prevents food spoilage.

Detailed explanation-4: -Freezing. Food kept in a refrigerator remains fresh for some days. Boiling. By this method, we can preserve food for a short period of time. Salting. We can add salt to preserve pickles and fish. Sweetening. Excess sugar in food also acts as a preservative. Dehydration. Canning.