Question

Which of these food items are less likely to be spoilt by microbes?

• A.
• B.
• C.
• D.

Answer 1

Answer: (A), (B), (D)

• Pasteurised milk is well-preserved by the technique of pasteurisation, which allows it to be consumed without boiling again.
• Refrigeration is another technique that increases the shelf life of food by reducing the temperature, thus preventing microbial growth.
• Sealed and air-tight packets allow food items to be stored for a longer time.
• Unpreserved food items are susceptible to microbial growth, causing food spoilage.