Deterioration of meat and prevention of foodborne illnesses

Reference no: EM13533781

Deterioration of meat and prevention of foodborne illnesses canbe accomplished by

a. exposure to UV light, which causes oxidizing agents that killbacteria and stabilize meat pigment color.

b. keeping the meat clean from contamination, cold, and incovered containers.

c. dehydrating the surface so water activity is 0.95 or below toprevent growth of pathogenic microorganisms.

d. all of the above.

Reference no: EM13533781

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