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.
once you have cooked food will in remain free from pathogenic bacteria
Food is cooked to kill bacteria as it is canned; the cans then keep out any new bacteria.
They will increase in number.
They cooked it They cooked it
you suck it
once you have cooked food will in remain free from pathogenic bacteria
there are bacteria in the food even after it has been cooked,
Food is cooked to kill bacteria as it is canned; the cans then keep out any new bacteria.
Probably nothing will happen. Any germs the fly had most likely were cooked away. Heat kills pathogenic bacteria.
Fresh, frozen, salted, smoked, canned, dried, cooked, chilled, preserves, pickled, etc.
Peeling a potato removes the protective skin and then bacteria can get on the cooked potato, which is carbs, which is sugar, a food source for bacteria.
say for example you by meat and put it in the fridge and cooked food aswell then the meats bacteria will go on to the cooked food and u can get ill also need to keep hygenic.
Some foods do not need to be cooked fully, for example, tomatoes can be eaten raw or cooked - or anywhere in between. Other food, such as chicken, must be cooked completely to kill any bacteria in the flesh. The bacteria can cause food poisoning, salmonella or even e-coli.
Raw foods, especially raw meats, poultry and fish, can carry bacteria such as salmonella, whereas with cooked foods, the bacteria has been killed off. Combining the two, or placing cooked foods where a raw food that contained bacteria was placed, before cleaning it, can cause the bacteria to quickly spread to the cooked food.
Under cooked chicken could give you food poisoning. Chicken is often a carrier of a bacteria called salmonella the salmonella is killed once the chicken is cooked through. But under cooking the meat will leave the bacteria alive which may cause serious food poisoning which usually occurs within 24 hours of eating it. So don't eat it. also, if it smells cooked and it isn't, it,s probably a bad chicken.
Well, it grows on food even if it is cooked through perhaps because of the room temperature it is being stored in. It comes from the particles and bacteria floating in the air.
No, because cooking food kills of bacteria on the food. The longer it is cooked, the fewer bacteria there are for you to ingest and possibly make you slightly ill. However, if the food has already "gone-off", it will still not be safe to eat no matter how long you cook it for.