At temperatures below 5°C, the growth of food poisoning bacteria is significantly slowed down or halted, as most pathogenic bacteria thrive in warmer conditions. While some bacteria can survive at low temperatures, their metabolic activity is greatly reduced, which minimizes the risk of foodborne illness. However, it's important to note that freezing does not kill all bacteria; it merely puts them in a dormant state, and they can become active again once the temperature rises. Proper refrigeration is key to maintaining food safety.
Most food poisoning bacteria can't continue to grow and multiply at temperatures below 5°C. There are some exceptions such as Listeria.
Food poisoning bacteria go dormant at and below freezing. All bacteria are dormant below -17ºC or 1.5ºF
The bacteria in the food will be dormant. The bacteria that causes food poisoning will not multiply rapidly.
Below 5 degrees Celsius (41 degrees Fahrenheit), most bacteria that are associated with foodborne illnesses would stop increasing in number.
Bacteria.
Depends on the type of food poisoning. Different bacteria from different foods, different symptoms. Can range from diarrhea to kidney failure and death.
No, staphogenic bacteria is not the general name for food poisoning. Staphogenic bacteria, specifically Staphylococcus aureus, are one type of bacteria that can cause food poisoning. However, food poisoning can be caused by various other bacteria, viruses, and parasites, including Salmonella, E. coli, and Norovirus. Therefore, "food poisoning" encompasses a broader range of pathogens beyond just staphogenic bacteria.
The shape of food poisoning? depends I suppose on what bacteria caused the food poisoning in the first place.
its a bacteria cause i am studing bacteria in universty
yes
Salmonella is indeed a bacteria.
food poisoning means illness caused by poisonous and caúsed by eating food contanimated with bacteria.