NURSING ANM AND GNM

Detailed explanation-1: -Freezing prevents the growth of most foodborne microorganisms and refrigeration temperatures slow down the growth of microorganisms. Refrigeration below 5 °C effectively retards the growth of many foodborne pathogens. The cooling rate is important in controlling the growth of microorganisms.

Detailed explanation-2: -Page 7. Chilling (Why preferred ?) ✓ Preservation of foods at temperatures above freezing and below 15ºC is known as refrigeration or chilling. ✓ It is used to reduce the rate of biochemical and microbiological changes and hence to extend shelf life of fresh and processed foods.

Detailed explanation-3: -Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness.

Detailed explanation-4: -Pasteurization Pasteurization is a physical preservation technique in which food is heated up to a specific temperature to destroy spoilage-causing microorganisms and enzymes [64, 65]. Almost all the pathogenic bacteria, yeasts, and molds are destroyed by this process.