Question

Because they are living organisms which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food?

Answer 1

The pathogenic contamination in food can be reduced by proper heating of the food. The use of temperature is safe and effective in killing the pathogens.

Further Explanation:

Pathogens are referred to as microorganisms which cannot easily be visualized by the naked eyes Pathogens are present everywhere, inside and outside the body. These pathogens can cause severe illness in the body. They are mainly present in food and water. Pathogens are mainly divided into three types named as parasite, bacteria, and virus.

 

They pass to one individual to others by food or water contamination. These microorganisms are living and cannot kill easily. They can affect the host cell by reproducing their DNA inside the host cell. These living micro-organisms can kill by heat. They degrade the structure of viruses, bacteria, and parasites. Mainly pathogens can grow at 41 degrees Celsius to 135 degrees Celsius and also refer to as growth zone of pathogens. At very low temperature, the growth of pathogens decrease and at very high temperature, the structure of DNA is degraded. Thus, to avoid pathogenic contamination in the food, an individual should cook food at the proper temperature.

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Answer Details:

Grade: High School

Subject: Health

Chapter: Microorganism

Keywords:

Parasite, bacteria, temperature, kill, food, eye, high, low, naked, growth, zone, proper, cook, organism, host cell, water, contamination.

Answer 2

The answer is heat. Heat is an effective and safe method to help reduce pathogenic contaminants in food.

 

EXPLANATION

Pathogens in food are mainly bacterias, parasites, and viruses that contaminate food. Foodborne pathogens are the cause of food poisoning and major diseases. Foodborne pathogens caused more than 2 million infections on people each year. This is a higher number than salmonella poisoning, it only caused 1 million cases of food poisoning. This is a shock because salmonella can easily be found in a lot of food, such as meat, eggs, and poultry.

 

Proper food storage and handling can avoid most foodborne illness. Certain conditions must be present for pathogens to grow in food. Potential harmful bacteria that may be present in unprepared and raw food can’t multiply, grow, and survive if the environment and conditions are controlled. Therefore, eating that food will not cause illness. One of the ways to prevent pathogen foodborne is by using heat. Food that’s heated above 140° Fahrenheit or 60° Celcius will destroy pathogens.

 

Six factors may affect bacterial growth. The first is food, which is the requirement for bacteria to survive. The second one is acid. Bacteria will not grow in an acidic environment. The third one is temperature. Bacteria will grow between 4°C and 60°C (40°F and 140°F). The fourth one is time. Bacteria will need time to multiply. The fifth is oxygen, some bacterias require oxygen to grow. And the last one is moisture, bacterias will grow in moist foods.

LEARN MORE

If you’re interested in learning more about this topic, we recommend you to also take a look at the following questions:

When can we contaminate food: brainly.com/question/12691614

Cross-contamination: brainly.com/question/6007511

Keyword: pathogens, contaminants in food, living organism

Subject: Health

Class: 7-9

Subchapter: Food contamination