To reduce or eliminate disease-/spoilage-causing organisms, food is often subjected to
A) heat.
B) chemical additives.
C) radiation.
D) cold.
E) All of the answer choices are correct.

Question

Quizplus · Accepted Answer

Food can be treated with various methods to reduce or eliminate harmful microorganisms and extend the shelf life of food. Heat can be applied through cooking, pasteurization, or sterilization. Chemical additives can include preservatives, antimicrobials, and antioxidants. Radiation can be used through methods such as irradiation. Cold temperatures can also slow the growth of microorganisms and prevent spoilage in refrigerated or frozen foods. All of these methods can be effective in reducing or eliminating disease- and spoilage-causing organisms, making E the best answer.

To Reduce or Eliminate Disease-/Spoilage-Causing Organisms, Food Is Often Subjected