Describe how the food industry exploits temperature

Reference no: EM133530494

Question: Describe how the food industry exploits temperature to minimise the harmful effects of microorganisms in foods, whether from the perspective of food spoilage or food safety. Discuss the disadvantages or limitations of using temperature to control microbial activity in foods, and how this is leading to development of 'alternative' food preservation technologies. Give examples of such 'alternative' technologies, as well as their advantages and disadvantages.

Reference no: EM133530494

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