Question

13. What is the best way to limit the growth of bacteria in food? Clean and sanitize correctly Practice correct hygiene Prevent contamination Control time and temperature

Answer 1

The best way to limit the growth of bacteria in food is by controlling time and temperature, practicing proper handwashing and sanitation, and using chemicals to control microorganisms with aseptic techniques.

Step-by-step explanation:

Best Way to Limit the Growth of Bacteria in Food

The most efficient method to limit the growth of bacteria in food is to control time and temperature. Foods should be kept out of the temperature range between 4-60 degrees C (40-140 degrees F), a zone where bacteria multiply rapidly, for more than two hours. Furthermore, regular handwashing and proper sanitation are critical in preventing foodborne diseases by minimizing the chance of contamination. Ensure fresh produce is rinsed properly, and that cooked foods reach an internal temperature of at least 74 degrees C (165 degrees F) to effectively kill bacteria.

Using chemicals to control microorganisms, like antiseptics and disinfectants, as well as adopting aseptic techniques in food preparation areas can further ensure that food is safe from pathogens. These methods, coupled with understanding physical methods of controlling microbial growth like refrigeration, freezing, and filtration, contribute to preventing food spoilage and foodborne illnesses.

Answer 2

Control Temperature and time.

Step-by-step explanation:

The most appropriate to limit bacteria growth is temperature and time. The essential way is to keep the food either hot or cold. Some bacteria cannot survive cold temperatures which is achieved when freezing. Freezing prevent bacteria growth and keeping food hot limit how bacteria develop. It is important not to leave food in danger zone and the danger zone is between 15°C and 63°C. At this zone bacteria grow best. Keeping food too long encourage bacteria growth.