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No, bacteria can thrive under anaerobic conditions.
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∙ 13y ago
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Can mold be prevented from growing on food?
Preservative chemicals are sometimes added to bread to retard mold growth.
What food does bacteria spoil?
Anything that has enough moisture to support bacterial growth.
What conditions make food go off?
Dampness and warmth encourage bacterial growth and rotting.
Why should you chill food as quick as possible in food safety?
Refrigerating food retards bacterial growth. It does not stop it, it only slows it down.
How do you stop bacteria from thriving in a food swevice environment?
Bacterial growth can be hindered using proper food storage and preparation methods. For example: to not cut vegetables on the same board used to cut raw chicken would prevent a lot of bacterial growth risks.
Explain how keeping food in a refrigerator helps to keep it fresh?
Coldness inhibits bacterial growth, thus preserving food longer.
Why should food never be left on the counter to thaw?
As the food is thawing, parts of the food will be in the temperature danger zone and would allow the growth of bacteria. This increased bacterial load increases the opportunity for pathogen growth as well as spoilage.
How does fermentation preserve food?
Fermentation preserves food because the bacterial growth reduces the pH of the food to a range where pathogenic and many spoilage organisms won't grow.
What is the two hour rule when handling food?
Any food out of the fridge for two hours must be cooked or served immediately. Bacterial growth has commenced.
How can Food preservation due to chilling?
chilling is storing the food at very low temperatures. So the bacterial growth is reduced and shelf life of the product is increased.
What are the Factors that promote bacterial growth in foods?
The five conditions that bacteria loves to grow in is food left out for more than an hour or frozen food that has not been re-cooked to an even 165c in thickest part. Food can be contaminate making it harmful to eat at any time during growth, harvesting or slaughter, processing, storage, and shipping.
Preservatives such as citric acid are added to foods to interfere with bacterial growth This creates an acidic pH in the food Why does this affect the bacteria that are present?
An acidic environment causes bacterial enzymes to fail or work less efficiently.
