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What else can I help you with?
Why was the Canned Food Information Council created?
It was formed to restore canned foods' former level of acceptance and popularity
Why does pickling help preserve food?
Pickling adjusts the PH level of the foods being canned to make them safe. Low PH level foods have vinegar added to them in specific amounts to raise the acid level.
Can certain foods cause sudden drop in blood pressure?
foods with magnesium and or potassium are both help lower and maintain blood pressure, also laying off adding salt to foods. most foods that are canned, baked goods, snacks and sauces you have do have enough sodium for you to have a healthy sodium level without adding much
Why fermented foods have longer shelf life?
The vinegar in pickled foods raises the pH level and inhibits growth of bacteria. This is why pickled foods last longer. Pickled foods that processed in a hot water bath last much longer because the hot water bath sterilizes the jar and the contents and draws air out of the jar. This makes it almost impossible for the food to develop bacteria and spoil.
How you can improve vitamin a and iron nutrition level?
Foods high in vitamin A include beef liver, sweet potatoes, carrots, mangoes, fortified milk, cheese, butter, spinach, broccoli, fortified corn flakes, and some others. Foods high in iron include canned clams, beef liver, parsley, tortilla flour, pinto beans, ground beef, canned tuna, tofu, sunflower seeds, potatoes, and some others.
What pH level is effective in killing bacteria?
A pH level of 6 or lower is effective in killing bacteria.
Does bacteria grow quickly with potential hazardous foods with water activity .85 or higher?
Yes, bacteria can grow quickly in high water activity foods with a water activity of 0.85 or higher. This level of water activity creates a favorable environment for bacterial growth and can lead to food spoilage or foodborne illness if proper handling and storage practices are not followed.
Do bases kill bacteria?
it increases the level of pH and damages bacteria
At which pH level do bacteria grow best?
Bacteria typically grow best at a pH level around 6.5 to 7.5.
Pathogenic foodborne bacteria grow best in food with a pH of?
Pathogenic foodborne bacteria grow best in food with a pH above 4.6. This pH level provides an environment conducive for their growth and reproduction. Foods with a pH below 4.6 are generally considered less favorable for the growth of these bacteria.
What is Low acid food?
Low acid foods are those with a pH level above 4.6. These foods are less acidic and are less prone to spoiling from the growth of bacteria, mold, or yeast. Examples of low acid foods include meat, poultry, seafood, and most vegetables.
What is the danger level zone?
5 to 60 degrees Celsius, although within the danger zone around 29C is where bacteria are most active. Foods that are at risk should be cooled through the danger zone within two hours, and foods that are re-heated should be heated to 74C to kill any bacteria before being held at 60C. The faster foods are heated and cooled through the danger zone the less chance there is of becoming sick. As well some types of food poisoning are from the toxins that bacteria produce and will not be destroyed by heat.
