Heat
Cooking food can kill most pathogenic bacteria, making it safe to eat. However, once cooked food is exposed to the environment or handled improperly, it can become contaminated with pathogenic bacteria. It's essential to follow proper food safety procedures to prevent foodborne illnesses.
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.
No. Almost all bacteria are not. There are bacteria everywhere performing essential functions like breaking down dead animals and plants. Bacteria are essential to health helping digest food and preventing pathogenic bacteria from getting out of control.
yes and no. they are pathogenic because they harm and they arent pathogenic because they dont always harm and instead sometimes provide benefit to the host
Heat
Cooking food can kill most pathogenic bacteria, making it safe to eat. However, once cooked food is exposed to the environment or handled improperly, it can become contaminated with pathogenic bacteria. It's essential to follow proper food safety procedures to prevent foodborne illnesses.
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.
Warm and moist would rot food most quickly. Most enzymes work best at warm temperatures and so do spoilage and pathogenic microorganisms.
No. Almost all bacteria are not. There are bacteria everywhere performing essential functions like breaking down dead animals and plants. Bacteria are essential to health helping digest food and preventing pathogenic bacteria from getting out of control.
None of them, they're all contaminants
Potentially hazadous food. Since these foods can harbor pathogenic microorganisms and permit their growth or the production of toxins, special care must be taken to keep them out of the temperature. Or pathogenic microoganisms will grow on the food.
yes and no. they are pathogenic because they harm and they arent pathogenic because they dont always harm and instead sometimes provide benefit to the host
cross-contamination
Pathogenic bacteria are harmful and can cause diseases in humans, while spoilage bacteria are not typically harmful but can degrade food quality by causing changes in taste, texture, and appearance. Pathogenic bacteria pose a health risk, whereas spoilage bacteria primarily impact the quality of food.
no, it wont reduce your weight unless you have some extra food.. the best time to drink is after meal.
In the body, and in the food, and some plants.