5 questions
the presence of large number of microorganisms in the food is called
food preservation
food poisoning
nitrogen fixation
none
heating of milk up to 70°C and cooling immediately to low temperature is called as
pasteurization
fermentation
dehydration
two most common examples of bacteria causing food poisoning are
salmonella
clostridium botulinum
both 1 and 2
none of these
food must be properly covered , properly stored and preserved properly . so that
food poisoning does not happen
food contamination does not happen
people do not suffer from microbial diseases
all of these
consuming of spoiled food leads to
vomiting
diarrhoea
pain in abdomen
all of these