How will you determine if harmful micro organisms are produced in bread or fruit?
Answers
Answer:
abswer
Explanation:
When bread comes out of the oven it is usually sterile. Also its dry surface prevents the rapid growth of any microbes or their spores in the environment that might contaminate it. However if bread is kept in a closed container such as a plastic bag it will tend to go mouldy in time. This happens because water that evaporates from inside the bread is trapped and makes the surface moist, providing good conditions for microbial growth. Bread is more likely to go mouldy if it is sliced and packaged as it can become contaminated by the slicing and wrapping equipment as well as from the air; microbes will also be distributed throughout the product. Bread occasionally spoils due to bacterial growth, either by the growth of bacilli from spores that survive baking or by contamination with Serratia marcescens which turns the bread red.
Answer:
we can recognise it by seeing or smelling it.
Explanation:
as if any harmful microorganisms are produced there will be a foul smell and unusual/bad taste,