NURSING EXAM QUESTIONS
MICROBIOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Bacteria cannot survive in low moisture conditions
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Drying food make it hard so it lasts longer
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Drying food destroys the enzymes that cause food to go brown
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None of the above
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Detailed explanation-1: -Dried foods are preserved because the available moisture level is so low that the microorganisms cannot grow and the enzyme activity is also controlled. Drying can be accomplished by a number of methods viz. sun drying, mechanical/ artificial drying and freeze drying etc.
Detailed explanation-2: -Molds, yeast and bacteria need water to grow. When foods are sufficiently dehydrated, microorganisms cannot grow and foods will not spoil. Dried fruits and fruit leathers may be used as snack foods; dried vegetables may be added to soups, stews or casseroles.
Detailed explanation-3: -Drying removes the moisture from food so that microorganisms such as bacteria, yeasts, and molds are less likely to grow; however, drying does not effectively destroy them.
Detailed explanation-4: -Most commonly, heat is added to the food by hot air, which also carries the moisture away from the food. The process of food dehydration involves simultaneous transfer of mass and heat within the food and the medium used to transfer energy to the food.
Detailed explanation-5: -If dried foods pick up moisture from the storage area, molds and bacteria can grow. This can lead to spoilage and illness. Moisture can also lead to the breakdown of some packaging materials (paper degradation and metal rusting). In areas of high environmental humidity a dehumidifier may be needed.