Jason, a college student, notices the lid on several of the home-made jars of fo
ID: 50156 • Letter: J
Question
Jason, a college student, notices the lid on several of the home-made jars of food his aunt gave him over the holiday appears to have popped up. he opens one. it smells perfectly fine. still a little leery, he asks his roommate if he thinks it's still good. he suggests that Jason just boil everything for a few minutes to sterilize it if he is worried. that will kill all the bacteria, he says, and then Jason can enjoy his meal. what contaminate might be present in the jars? if present, will the room-mate's advice work and why? Jason, a college student, notices the lid on several of the home-made jars of food his aunt gave him over the holiday appears to have popped up. he opens one. it smells perfectly fine. still a little leery, he asks his roommate if he thinks it's still good. he suggests that Jason just boil everything for a few minutes to sterilize it if he is worried. that will kill all the bacteria, he says, and then Jason can enjoy his meal. what contaminate might be present in the jars? if present, will the room-mate's advice work and why? Jason, a college student, notices the lid on several of the home-made jars of food his aunt gave him over the holiday appears to have popped up. he opens one. it smells perfectly fine. still a little leery, he asks his roommate if he thinks it's still good. he suggests that Jason just boil everything for a few minutes to sterilize it if he is worried. that will kill all the bacteria, he says, and then Jason can enjoy his meal. what contaminate might be present in the jars? if present, will the room-mate's advice work and why?Explanation / Answer
Answer:
The food cooked fresh is good for the health, the cooked food will be in a good condition for early 20 minutes, latter there may be chance for the bacterial contamination. Once the food gets older there is a chance for bacteria to produce the enzymes (proteolytic) to hydrolyse the carbohydrate or protein content resulting in spoilage of food. It is advised to boil the food before consumption to prevent probable contamination.
The jars used for food storage should be free from the moisture (water content), chance for microbial growth is observed, if there is presence of mositure in the jars or stored cans. Bacteria suchas "Clostridium botulinum" produce toxins in the jars. Toxins produced by Clostridium botulinum effects the nerves system leading to paralysis and death.
The boiling of the food should be done at 120 degree C for 20 min, then only the spores of the Clostridium botulinum will die, short term heat may not kill the bacteria.The advice works only when janson boils at 120 degree C for atleast 20min.
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