Practice Quiz

ServSafe / Food Safety Practice Test

Category - Food Safety

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Foods prepared in sous vide equipment are particularly susceptible to the following type(s) of bacteria:

  1. Anaerobic bacteria
  2. Aerobic bacteria
  3. Acidophiles
  4. None of the above
Explanation

Answer:  A - Foods prepared in sous vide equipment are particularly susceptible to anaerobic bacteria. This means that the bacteria proliferate in low oxygen environments. Since the technique of sous vide takes the oxygen out of foods, anaerobic bacteria must be considered extensively.

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