NURSING ANM AND GNM

Detailed explanation-1: -asks: Why does chicken go bad so much faster than other meats at room temperature? Food-borne bacteria are the primary cause of spoilage and food poisonings. Thriving in moist, low-acid environments where lots of protein is present, pathogens like Salmonella, Campylobacter and E.

Detailed explanation-2: -Three factors contribute to spoiled meat: heat, dirt, and moisture. Heat is the number-one concern. Bacteria grows rapidly in a carcass, especially if it’s allowed to stay warm.

Detailed explanation-3: -Yes, as you said, the increased surface area makes it go bad faster. Not only that, but bacteria on top of the meat can now go to the middle with little resistance.

Detailed explanation-4: -Fish is one of the fastest meats to spoil. If you cook fish be sure to store it in the refrigerator immediately. But eat it fast, it is suggested that fish spoils as quickly as two days post meal.