Problem:
The growth rate of potential pathogens has important implications for food safety
Required:
Question 1: If salmonella has a generation time of 1 hr on the surface of thawed poultry how much will the concentration of bacteria increase if the poultry is left at room temperature overnight (12hr)?
Question 2: If salmonella has a generation time of 6 hr at refrigerator temperatures how much will the concentration of bacteria increase if the poultry is kept in the refrigerator for the same amount of time?
Question 3: How much will the concentration of bacteria increase if the poultry is kept in refrigerator for 3 days?
Show the pedigree and your calculation.