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Ripeness
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What is one factor affects the growth of bacteria in food?
Ripeness
What is one factor that affects the of bacteria in food?
Ripeness
What is one factor that affects the growth of microoganisms in food?
Temperature.
What is one factor that affect the growth of bacteria in food?
Ripeness
Which pH is ideal for the growth of bacteria in food 6.0?
6.0
Which o the following slow the growth of germs?
Keeping food refrigerated helps to slow down the growth of bacteria. Freezing food thoroughly is more certain to prevent bacteria from multiplying.
What kind of factor is it when food becomes scarce that it prevents population growth?
limiting factor
What does sugar do for bacteria?
It is food to them. It can prevent the growth of bacteria, however, if it is dissolved in a high concentration (like honey).
Which is not a density-dependent factor limiting population growth drought predators food availability living space?
Drought is not a density-dependent factor limiting population growth. Density-dependent factors, such as predators, food availability, and living space, have effects that intensify as the population size increases. In contrast, drought affects all individuals in an area regardless of population density, thus classifying it as a density-independent factor.
What factor prevents population growth when food is scarce?
pollution
How often should I be cleaning refrigerator shelves to ensure food safety and prevent the growth of bacteria?
Refrigerator shelves should be cleaned at least once a month to ensure food safety and prevent the growth of bacteria.
How does the presence of food for bacteria impact the growth and reproduction of microorganisms in a controlled environment?
The presence of food for bacteria in a controlled environment can impact the growth and reproduction of microorganisms by providing them with the necessary nutrients to thrive and multiply. This can lead to an increase in the population of bacteria, potentially causing a faster rate of growth and reproduction within the environment.
