True
Foods that are high in acid do not allow harmful bacteria to multiply rapidly.
No, foods that allow microorganisms to grow are not called parasites. Parasites are organisms that live in or on another organism and obtain benefits at the host's expense. When microorganisms grow on food, they typically lead to spoilage, not parasitism.
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.
Microorganisms grow on food because they need nutrients, moisture, and the right temperature to thrive. When these conditions are present, bacteria, mold, and yeast can multiply rapidly, leading to food spoilage. Proper food storage and handling can help prevent the growth of harmful microorganisms on food.
Viable microbes are living microorganisms that have the ability to grow and multiply under appropriate conditions. These microbes are capable of performing various functions such as fermentation, biodegradation, and nutrient cycling. They are important in various industries such as food production, agriculture, and environmental remediation.
Warm and/or humid conditions. If intermediate moisture foods are exposed to warm enough, or humid enough, conditions, moisture will either enter the food or stick to the surface of the food. If the moisture of the food increases, microorganisms will start to grow and spoil the food.
The bullfrogs get food from the wild. They live in conditions that allow them to get food just like any other animal.
food. micro - organisms need food to survive.They like high protein food to survive, eg. poultry & fish.Warmth. most micro - organisms need warmth & grow best at 20-40c.Moisture. They need moisture to multiply.Air (usually) they need air to multiply. though some can without.Time. A single M.O becomes two every twenty minutes.(:
Four factors which affect the growth of microorganisms are: temperature food source for microorganisms (ie. sugar, protein, fat) the amount of microorganisms introduced to the food source ph of the food source
they reproduce more than food poisoning microorganisms. In food poisoning the microorganisms are spreadable but not in food borne microorganisms :) Hope his helps Janet
heat food nutritions