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Is Toxins from pathogenic bacteria can be destroyed by freezing and cooking true or false?
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How does freezing food preserve food?
it prevents it from inadequate preparation and cooking. so that the food can last for a long time.
What the Temperature range in bacteria grow rapidly?
It depends on species; most bacteria develop rapidly between 20 and 40°C. Those that are pathogenic to humans are normally cultivated around body temperature, 37±3°C for fast analysis. Most bacteria stop growing at temperatures close to 0°C. Also most bacteria die at about 70°C, but there are pathogenic bacteria that need 121°C to be killed off. Refrigerators shall have max 8°C temperature to reduce bacterial growth, 2°C for storing of fish (hence ice boxes are used). Food shall be warmed above 70°C fast and cooled rapidly to below 8°C to according to EU rules for cooking. There are though extreme environment bacteria e.g. thermophile ones that thrive in heat. In freezing environments many bacteria go to a kind of hibernation mode, as "spores", where they survive but don't reproduce. The kryophiles like temperatures even below 0°C.
What happen to the bacteria when food is cooked and when food is chilled?
Cooking kills bacteria but not the toxins the bacteria made while growing. Refrigeration does prevent most bacteria but not listeria which can grow in a refrigerator. Botulism is a toxin that does not go away with boiling or cooking.
Is there lipase in chicken?
There is no lipase in chicken. A little quantity that may be there will be destroyed while cooking.
How does boiling kills coliform bacteria?
are you serious? bacteria are live organisms. Most harmful bacteria cells are denatured and destroyed with prolonged heating. Whether it's boiling, flaming, pressure cooking . . . any heat will kill most bacteria. But you need heat AND time. Lower heat, longer time (pasteurization as an example). Good luck killing your bacteria. At the temperature of Water's boiling, bacteria's protein based structure begins to break down which happens to us also, over 45 C degree or so.
Can toxins and pathogenic be destroyed by freezing and cooking?
It is hard to say since cooking can remove 99.9 percent. The more bacteria present in the food, the higher the chance that after cooking it will have some bacteria.
How are parasites destroyed in food?
Typically, they are killed by heat in the cooking process. Freezing and dehydration sometimes don't kill the parasites; it just prevents them from reproducing.
What is the name of the thick wall form by bacteria cells that can survive some cooking or freezing temperature and sanitizing solutions?
The Bacteria's very thich Cell Wall, made of eptidoglycan and teichoic acids.
What happens if a fly is cooked in food?
Probably nothing will happen. Any germs the fly had most likely were cooked away. Heat kills pathogenic bacteria.
How does freezing food preserve food?
it prevents it from inadequate preparation and cooking. so that the food can last for a long time.
Can frozen gooseberries be stewed and refrozen?
Yes. We are told not to refreeze things because bacteria can get established during the thawing and will not be destroyed by refreezing. However, it will be destroyed by cooking. It is perfectly ok to refreeze anything which has been cooked after it was thawed.
What is the freezing point in cooking?
The freezing point is different for differing substances. In the case of water, the freezing point at normal air pressure is 32 degrees, Fahrenheit (0 degrees Celsius), for cooking or otherwise.
Will cooking chicken in a crock pot kill bacteria?
The bacteria in the chicken will be killed by any way of cooking. So then the answer is yes.
Does cooking rotten food with other food spread bacteria?
It can. Just the act of handling and mixing the spoiled food with the good food will spread microorganisms. Cooking is generally insufficient to kill off all bacteria. Bad food should never be mixed in with good food in an effort to save money. Depending on the type of microorganism in the rotten food, you could also be spreading toxins that will not be destroyed by cooking.
Can you cook out bacteria from cooked meats?
Yes it dose, though you need to get the meat to a sertain temp befor consumption. The temps rang from 140 to 250 degrees. If the meat is under 140 degrees then it hits the danger zone where the meat still has living bacteria in it. If the meat is moldy, then cooking it wont help, through it away.
What is the effect of cooking on cholesterol?
Cholesterol is partially destroyed after cooking at very high temperature.
What the Temperature range in bacteria grow rapidly?
It depends on species; most bacteria develop rapidly between 20 and 40°C. Those that are pathogenic to humans are normally cultivated around body temperature, 37±3°C for fast analysis. Most bacteria stop growing at temperatures close to 0°C. Also most bacteria die at about 70°C, but there are pathogenic bacteria that need 121°C to be killed off. Refrigerators shall have max 8°C temperature to reduce bacterial growth, 2°C for storing of fish (hence ice boxes are used). Food shall be warmed above 70°C fast and cooled rapidly to below 8°C to according to EU rules for cooking. There are though extreme environment bacteria e.g. thermophile ones that thrive in heat. In freezing environments many bacteria go to a kind of hibernation mode, as "spores", where they survive but don't reproduce. The kryophiles like temperatures even below 0°C.
