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Author Question: Why are "fortified" foods more likely to spoil than are unfortified foods? (Read 530 times)

neverstopbelieb

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on: Oct 17, 2019
Why are "fortified" foods more likely to spoil than are unfortified foods?
◦ The vitamins require a neutral pH environment, which is suitable for many microbes.
◦ The addition of vitamins or minerals makes the food more nutritious for microbes as well as humans.
◦ Vitamins are added to "fortified" foods by adding the microbes that produce the vitamins to the food item.
◦ Every step of modification or manipulation of food increases the chance for contamination.
◦ The addition of nutrients creates an osmotic environment suitable for a wide range of microbes.
Microbiology with Diseases by Body System ¦ Bauman ¦ 5th Edition
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Marked as best answer by neverstopbelieb on Oct 17, 2019

ynlevi

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Reply #1 on: Oct 17, 2019
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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neverstopbelieb

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Reply #2 on: Oct 17, 2019
Thank you!


ynlevi

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Reply #3 on: Oct 17, 2019
Always glad to help...


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