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What is the Danger of allowing bacteria to grow before being processed by the lab?
Wiki User
∙ 14y ago
Strains that are in the minority at time of sampling, might swamp / kill-and-eat the strains of interest, simply because they grow better in "transit" conditions. Also, you lose any ability to estimate contamination levels at the time of sampling.
Wiki User
∙ 14y ago
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Why is the milk cooled before the bacteria are added?
Because it is. face it
Why cooling the inoculating instrument prior to obtaining the inoculum?
The purpose of heating the inoculating materials before and after using them is for sterilization. They must be sterilized before to kill any bacteria already on them so that they do not contaminate anything during use, and they must be sterilized after to get off the bacteria contacted from use.
Why do processed foods contain less nutrients than natural food?
Processed food is the kind of food where technology is taken into use before consuming it. (touched by technology) unprocessed food is the kind of food which is only touched by our hands and not gone through any technology before we consume it.
If a food spoiled and then was placed in the freezer would it kill bacteria?
Freezing doesn't necessarily kill bacteria. It stops them from multiplying, but they can revive when the food is thawed. And the toxins they produced before being frozen will still be there.
What info on the map suggests the landslide danger is high in the La Conchita region?
The answer is ON THE MAP. YOU have the map. The internet does not. Try thinking before you ask for help on your homework.
Is it ok to thaw chicken then put in the fridge overnight before cooking?
Yes.You should keep foods out of the danger zone to prevent bacteria from forming on foods. Bacteria can form on foods in the danger zone after just an hour. The danger zone is under 145 degrees and over 45 degrees.
Does silicon need to be processed before it is used?
yes it needs to be processed before it is used
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.
How long can you leave out tomato sauce before it goes bad?
You should keep foods out of the danger zone to prevent bacteria from forming on foods. Bacteria can form on foods in the danger zone after just an hour. The danger zone is under 145 degrees and over 45 degrees.
Which molds the fastest bread processed cheese or processed ham?
Typically when mold is present on food, you want to throw it away. As a result of the process the food goes through before it is packaged for shipping, processed cheese will grow mold before a processed ham product.
Does it need to be processed before using in food oregano?
no
What must be mined smelted and refined before they can be processed into useful everyday materials?
Ores must be mined, smelted, and refined before they can be processed into useful everyday materials.
Does water have to be processed before we drink it if so how is it processed?
it's not processed, it is filtered and or treated. There are many different ways to filter water. And you can drink straight from spring water.
When was bacteria invented?
No one "invented" bacteria, bacteria was around billions of years before we were.
How many hours is the cumulative time that potentially hazardous foods can be in the danger zone before bacteria is likely to grow?
The food should only be kept in the danger zone for an hour. It can be out for a few hours and be safe if is for your personal use. The longer it stays out the more risk you take of contamination.
Are your tap waters polluted?
before it is processed yes.but after they clean it no.
How long can you keep open cheddar cheese in the fridge?
You should keep foods out of the danger zone to prevent bacteria from forming on foods. Bacteria can form on foods in the danger zone after just an hour. The danger zone is under 145 degrees and over 45 degrees.
