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Microbes in Food Preservation

Food is prese...

Question

Food is preserved at low temperature because

A

Bacterial attack is minimised

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B

For easy cooking

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C

For easy digestion

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D

All the above

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Solution

The correct option is B Bacterial attack is minimised
Food products like fruits and vegetables are kept at low temperature to maintain its freshness, longevity and taste. Respiration uses stored starch and enhances ageing process. Low temperature minimizes the bacterial attack on food and also decreases respiration rate.
Thus, the correct answer is option A.

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