Problemas
During pasteurization, food is heated to a high temperature for a specified period of time and then is immediately cooled. What is a benefit of having foods pasteurized? A. Reducing the transmission of diseases by pathogenic bacteria B. Making milk proteins and fats more digestible during digestion C. Increasing the nutritional value of milk and other dairy products D. Introducing beneficial bacteria and vitamins into food products
Roztwór
Esmeralda
professionell · Tutor durante 6 años
3.8
(68 Votos)
Respuesta
The correct answer is A. Reducing the transmission of diseases by pathogenic bacteria.Pasteurization is a process that involves heating food, typically milk or dairy products, to a specific temperature for a certain period of time, and then immediately cooling it. The primary benefit of pasteurization is that it helps reduce the transmission of diseases caused by pathogenic bacteria.During pasteurization, the heat kills or inactivates harmful bacteria and other microorganisms that may be present in the food. This process helps to eliminate the risk of foodborne illnesses and ensures that the food is safe for consumption. By reducing the number of harmful bacteria, pasteurization also helps to extend the shelf life of the food and maintain its quality.Option B, making milk proteins and fats more digestible, is not a direct benefit of pasteurization. While pasteurization can help to break down some of the proteins and fats in milk, it does not necessarily make them more digestible.Option C, increasing the nutritional value of milk and other dairy products, is also not a direct benefit of pasteurization. Pasteurization does not add any additional nutrients food.Option D, introducing beneficial bacteria and vitamins into food products, is not a benefit of pasteurization. Pasteurization actually kills or inactivates bacteria, including beneficial ones, so it does not introduce them into the food.In summary, the primary benefit of pasteurization is that it helps reduce the transmission of diseases caused by pathogenic bacteria, making it a crucial process in ensuring food safety.