There is a potential risk of growth of which microorganism in low acid 'Cook-chill' food?
Understand the Problem
The question is asking about the potential risks associated with specific microorganisms in low acid 'Cook-chill' food. It seeks to identify which microorganism poses a risk in this context, requiring knowledge of food safety and microbiology.
Answer
Clostridium botulinum, Clostridium perfringens, and Bacillus cereus.
The potential risk of growth in low acid 'Cook-chill' food is primarily associated with Clostridium botulinum, Clostridium perfringens, and Bacillus cereus.
Answer for screen readers
The potential risk of growth in low acid 'Cook-chill' food is primarily associated with Clostridium botulinum, Clostridium perfringens, and Bacillus cereus.
More Information
These bacteria are spore-forming pathogens that can survive inadequate food processing and grow in low-acid environments like those found in cook-chill foods.
Tips
Common mistakes include not maintaining proper temperatures during storage, which could facilitate bacterial growth.
Sources
- Risk presented to minimally processed chilled foods by ... - pmc.ncbi.nlm.nih.gov
- Potential applications of protective cultures in cook-chill catering - sciencedirect.com
- The web page with info on - Example Source - sciencedirect.com
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