celery
Bacteria in food reaching a temperature of no more than 63c is very dangerous. Bacteria thrive at this temperature. Food is in what can be referred to as a 'high risk or danger zones'. Food should not be consumed and should be destroyed.
Bacteria in food reaching a temperature of no more than 63c is very dangerous. Bacteria thrive at this temperature. Food is in what can be referred to as a 'high risk or danger zones'. Food should not be consumed and should be destroyed.
When something is pasteurized, it means it has been heated to a high enough temperature to kill the dangerous bacteria in it. One food product that is well-known for being pasteurized is milk.
There are various food properties that allow harmful bacteria to multiply rapidly; one being the food is low in acid. Two more are moisture and that the food is high in protein.
Foods that are high in acid do not allow harmful bacteria to multiply rapidly.
by packing food with a lot of salt, osmosis is being used to keep bacteria out of the food. If bacteria land on food with a high salt content, then the salt will suck moisture out of the bacteria via osmosis and the bacteria will die. This is not true for halophiles (bacteria that tend to enjoy being in high salt content), but it is true for many bacteria. This is why, before a good understanding of micro-organisms was developed, people noticed that food could be preserved with salt and this was known as "curing" the food.
It is a false statement that bacteria do not grow well in food with high levels of moisture such as meat and cheese.
Any food that has a high fat content....
Bacteria in food reaching a temperature of no more than 63c is very dangerous. Bacteria thrive at this temperature. Food is in what can be referred to as a 'high risk or danger zones'. Food should not be consumed and should be destroyed.
It is food to them. It can prevent the growth of bacteria, however, if it is dissolved in a high concentration (like honey).
Bacteria in food reaching a temperature of no more than 63c is very dangerous. Bacteria thrive at this temperature. Food is in what can be referred to as a 'high risk or danger zones'. Food should not be consumed and should be destroyed.
When something is pasteurized, it means it has been heated to a high enough temperature to kill the dangerous bacteria in it. One food product that is well-known for being pasteurized is milk.
Foods that are high in acid do not allow harmful bacteria to multiply rapidly.
Pasteurization preserves food by killing the bacteria that cause food spoilage. It is accomplished by heating foods to a high temperature.
There are various food properties that allow harmful bacteria to multiply rapidly; one being the food is low in acid. Two more are moisture and that the food is high in protein.
Boiling preserves food by killing harmful bacteria, viruses, and other microorganisms that can cause spoilage or illness. The high temperature of boiling water destroys these pathogens and enzymes that could cause the food to deteriorate. Additionally, boiling can remove excess moisture from food, preventing the growth of bacteria and the subsequent spoilage.
Foods that are high in acid do not allow harmful bacteria to multiply rapidly.