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 choices are correct.

Question

Quizplus · Accepted Answer

All of the choices listed can be used to reduce or eliminate disease-/spoilage-causing organisms in food. Heat can be used through methods such as cooking, pasteurization, and canning. Chemical additives such as preservatives can be added to food. Radiation can be used in the form of ionizing radiation or ultraviolet light to kill microorganisms. Cold temperatures can be used through methods such as refrigeration and freezing to slow down or prevent the growth of microorganisms.

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