Foods that allow microorganisms to grow are called parasites.
Is this statement true or false?
Answer: This statement is false. Foods that allow microorganisms to grow are
called perishable foods or potentially hazardous foods.
Perishable foods are those that are likely to spoil or become contaminated
with microorganisms, such as bacteria, viruses, and fungi, if not properly
stored or handled. These include meat, poultry, fish, eggs, dairy products, and
some fruits and vegetables.
Potentially hazardous foods, on the other hand, are those that require time
and temperature control to prevent the growth of harmful microorganisms that
can cause foodborne illness. These include cooked and raw meat, dairy
products, eggs, and some cooked vegetables.
Parasites, on the other hand, are living organisms that feed on or inside other
living organisms, such as animals or humans. Examples of foodborne
parasites include tapeworms, roundworms, and protozoa.
It is important to properly handle and prepare perishable and potentially
hazardous foods to prevent the growth of harmful microorganisms and reduce
the risk of foodborne illness.
References:
- U.S. Food & Drug Administration. Food Safety: Perishable Foods. Retrieved from:
https://www.fda.gov/food/buy-store-serve-safe-food/food-safety-perishable-foods
- U.S. Food & Drug Administration. Potentially Hazardous Foods. Retrieved from:
https://www.fda.gov/food/buy-store-serve-safe-food/potentially-hazardous-foods-time-andtemperature-control-food-safety
- Centers for Disease Control and Prevention. Parasites. Retrieved from:
https://www.cdc.gov/parasites/food.html