Question

Answer the following questions in brief:- 1. State two factors that contribute to the fast growth of micro-organisms 2. What is likely to happen to curd if it is not stored in the refrigerator? 3. What do you understand by food preservation? 4. How can we protect our food from insects, worms and rats? 5. Why does food stay fresh for a longer time when stored in a refrigerator?​

Answer 1

We protect the food from insects by covering of that food and keeping in fridge or covering the food and keeping away from the insects on the bed and we have to check that we have was thoroughly ready the vegetables and the things which we eat the fast growth of microorganisms are you are its cheese milk et cetera if a story cogent curd in refrigerator it does not get spoiled and we can use it for 2 to 3 days food preservation is very important

Answer 2

Namasta .

Happy Independence Day .

Here is your answer :-

1. Factors that contribute to the fast growth of micro - organisms are -

• Nutrients. All microorganisms need food.
• Temperature. In general, the higher the temperature, the more easily microorganisms can grow up to a certain point.
• pH Levels.
• Moisture.

• Elements Present

2. When curd is not stored in refrigerator it start tasting more sour due to multiply of lactobacillus bacteria which convert milk into curd.

3. Food preservation includes food processing practices which prevent the growth of microorganisms, such as yeasts, and slow the oxidation of fats that cause rancidity.

4. Ceilings and roof spaces: need easy access for regular inspection and cleaning to prevent accumulation of debris and infestation by insects and other pests. They are ideal places for debris to build up and insects and also rodents to shelter. Drains: should be easy to maintain and clean.

5. Cold temperatures help food stay fresh longer. The basic idea behind refrigeration is to slow down the activity of bacteria (which all food contains) so that it takes longer for the bacteria to spoil the food. Refrigeration and freezing are two of the most common forms of food preservation used today.