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Q: What happens if bacteria is stored below 5 degrees?
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What happens to most food poisoning bacteria at temperatures below 5?

Below 5 degrees Celsius (41 degrees Fahrenheit), most bacteria that are associated with foodborne illnesses would stop increasing in number.


What happens most food poisoning bacteria at temperatures below 5 degrees celcius?

Most food poisoning bacteria can't continue to grow and multiply at temperatures below 5°C. There are some exceptions such as Listeria.


At what temperature should escolar be stored?

Escolar should be stored at 40 degrees F or below.


What temperature should hot foods be stored at?

You should keep hot foods hot and cold foods cold. The temperature to keep bacteria out of hot foods is 160 degrees and above. Cold foods should be kept at 40 degrees or below.


Why does repeated freezing and thawing increase bacterial growth in meat?

If meat is consistently thawed and frozen, a constant temperature is not maintain. Bacteria such as E. Coli will grow when meat is not stored below 40 degrees.


What is the shelf life of augmentin?

36 months when stored below 25 degrees Celsius


What happens to water below zero degrees celsius?

It freezes.


What happens to water below 0 degrees celsius?

it freezes


What temperature does meat have to be before you safely can eat it?

Under Health and Safety regulations, all types of cooked food must be maintained at a temperature above 63 degrees Celsius for several minutes (or stored below 8 degrees) in order to destroy- or mitigate the growth of- harmful bacteria.


Why is it important to keep perishable food at 5 degrees or below?

The bacteria in the food will be dormant. The bacteria that causes food poisoning will not multiply rapidly.


What happens if body temperature drops below 95 degrees?

you die


Correct temperature at which yogurt is stored?

It should ideally be kept below 4 degrees Celsius or around 39 Fahrenheit. Higher temperatures permit the growth of bacteria leading to faster food spoilage. The higher the temperature, the longer the shelf life of dairy products.