Question

nutrition food and wellness
8 of 14
which of the following situations might lead to a dangerous growth of bacterial spores?
slow - cooking meat in an oven for a few hours in a loosely covered baking dish
putting unwashed fresh fruit in the refrigerator in a separate container or drawer
quick - freezing raw vegetables after they have been picked from a garden
leaving a tuna salad made with mayonnaise sitting out for several hours

Explanation:

• Slow - cooking meat in an oven for a few hours in a loosely covered baking dish: The temperature during slow - cooking (usually around \(160 - 200^{\circ}F\) or \(71 - 93^{\circ}C\)) is in the "danger zone" (\(40 - 140^{\circ}F\) or \(4 - 60^{\circ}C\)) where bacteria can grow. A loosely covered dish allows for oxygen (many bacteria are aerobic) and the long cooking time provides ample opportunity for bacterial growth.
• Putting unwashed fresh fruit in the refrigerator: Refrigeration (\(<40^{\circ}F\) or \(<4^{\circ}C\)) slows down bacterial growth.
• Quick - freezing raw vegetables: Freezing (\(<0^{\circ}F\) or \(<- 18^{\circ}C\)) stops bacterial growth (bacteria are in a dormant state).
• Leaving a tuna salad made with mayonnaise sitting out for several hours: Mayonnaise is made with eggs (a potential source of bacteria like Salmonella). Sitting out (in the danger zone temperature range if room temperature is \(70^{\circ}F\) or \(21^{\circ}C\) for example) for several hours allows bacteria to multiply.

Answer:

Slow - cooking meat in an oven for a few hours in a loosely covered baking dish and Leaving a tuna salad made with mayonnaise sitting out for several hours.