Why are "fortified" foods more likely to spoil than are unfortified foods?

A) The added vitamins and minerals can promote microbial growth.
B) The foods are fortified by the addition of vitamin-producing microbes.
C) Every step of modification or manipulation of food increases the chance for contamination.
D) Vitamins are frequently contaminated by the microbes that produced them.
E) The vitamins require a neutral pH environment, which is suitable for many microbes.


A

Biology & Microbiology

You might also like to view...

Lactobacilli are alkalophilic, preferring conditions that are slightly alkaline for optimal growth.

Answer the following statement true (T) or false (F)

Biology & Microbiology

__________ include conifers, cycads, ginkgos, and

gnetophytes. Fill in the blank(s) with the appropriate word(s).

Biology & Microbiology

The number of described species is estimated to be 10 million.

a. true b. false

Biology & Microbiology

Compare and contrast the sensory neurons, motor neurons, and interneurons

What will be an ideal response?

Biology & Microbiology