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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:

Anaerobic bacteria
Aerobic bacteria
Acidophiles
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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ServSafe / Food Safety Practice Test

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