Saved Bookmarks
| 1. |
The growth of which organismsvis arrested by keeping food in refrigerator? ? |
| Answer» BACTERIA grow best at temperatures between 40 F and 140 F, multiplying very rapidly at those temperatures in ideal strata—that is, in perishable foods like meat and dairy products. That's why it's so important to keep perishable foods refrigerated at temperatures below 40 F. At a refrigerator's temperatures—that is, 32 F to 40 F—bacteria can still grow, but that growth is slowed dramatically. It prolongs how long the food is good for, though it doesn't STOP BACTERIAL growth entirely—that's why you must use raw perishable food within a certain time frame, usually 3 to 4 days, even when it is properly refrigerated. If you think that you won't EAT the leftovers within the PROPER timeframe, consider freezing the food. Follow these timeframe guidelines Bacon: 7 days in the fridge; 1 month in the freezer Fresh beef/pork: 3 to 5 days in the fridge; 4 to 12 months in the freezer Cooked meat/poultry: 3 to 4 days in the fridge; 2 to 6 months in the freezer Hot dogs: 1 week in the fridge; 1 to 2 months in the freezer Ground meat: 1 to 2 days in the fridge; 3 to 4 months in the freezer Lunch meat: 3 to 5 days in the fridge; 1 to 2 months in the freezer Poultry: 1 to 2 days in the fridge; 9 months in the freezer Sausage (raw): 1 to 2 days in the fridge; 1 to 2 months in the freezer Soup/stews: 3 to 4 days in the fridge; 2 to 3 months in the freezerExplanation: | |