Refrigeration stops the bacterial growth

Refrigeration slows but does not prevent bacterial growth.

It is safe to thaw frozen foods on the counter at a room temperature.

Room temperature thawing exposes foods to danger zone.

Bacteria grow easily in acidic conditions.

What is the temperature danger zone (TDZ) for foods?

What type of bacteria need oxygen to grow?

What type of bacteria cannot survive when there is oxygen?

What type of bacteria can grow with or without oxygen?

What type of bacteria can grow only in a specific oxygen level of 3-6%?

The higher the water content of foods, the greater their chance of bacterial contamination.

During the ________ phase, bacteria take some time adapt themselves to the new growth conditions.

During ________ phase, there is no net increase in the number of bacterial cells

During ________ phase, microorganisms start dividing at a constant rate.

During ________ phase the population of bacteria decrease in number.

Most   bacteria   prefer foods  that  are  high  in protein or carbohydrates like   meats,   poultry, seafood, dairy products, and cooked plant food, rice, beans, pasta, and baked potatoes.

Intoxication happens when a disease causing organism is eaten along with the food.

Foodborne infection happens  when  a  living  organism multiplies  in  or  on  a  food  and produces   a   chemical   waste   or toxin.

Toxin-mediated infection happens when a living organism is consumed with food and it produces toxins once inside the human body.

To avoid foodborne illnesses you need to cook foods thoroughly.

Always store cooked and ready to eat foods under raw products.

Keep raw and ready to eat foods separate during storage to avoid cross contamination.

To prevent foodborne illnesses always keep hot and cold foods hot.

Temperature abuse is the condition in which foods are exposed to temperature danger zone for enough time to allow the growth of harmful microorganisms.