Potentially Hazardous foods
Foods that support the rapid growth of pathogenic organisms are called potentially hazardous foods (PHF’s). PHF’s include food with high protein, high moisture content and are slightly acidic (pH 4.6-7.5)
Which one of these are not considered a PHF?
The answer to this question is potato chips.
Examples of PHF’s are meat, chicken, fish, pork, shellfish, milk, milk products, eggs, cooked rice, beans, vegetables, baked potatoes, sliced watermelon and cantaloupe.
How can you slow the growth of microorganisms?
Foods that inhibit the growth of microorganisms are foods that are acidic, 4.6pH or lower (foods that contain vinegar, tomatoes, or citrus fruits). Also, food products with low water activity such as breads or bakery goods do not support the rapid growth of pathogenic organisms. So, adding salt, sugar, alcohol, lactic or citric acid to food and using vacuum packaging will reduce the growth of microorganisms. Always, keep food out of the temperature danger zone.
I voted rice which should not surprise anyone at all.
Actually, rice IS a PHF...bacillus cereus is the cause...it works real fast - fast enough that you could get sick IN the restaurant...so, when you get sick after eating oriental food - especially if it's the same day that you ate there it's probably from rice that has not been held at the proper temperature.
If it's not OK to post yet, please delete this.
I went with the Potato Chip since they usually are salty. The salt and seasonings would act as some sort of barrier and preservative. Even though salt is Hydroscopic, it still has soem antibacterial properties.
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