Holding eggs on the farm at 45 F for more than 36 hours helps minimize growth of Salmonella enteritidis.

Unlock all questions

This demo includes only 20 questions. Upgrade to access hundreds of questions, flashcards, exam simulations, and disable ads.

Full question bankExam simulationsFlashcards
From $25.99Unlock all

Prepare for the ACVPM Food Protection Exam. Engage with an array of multiple choice questions, complete with hints and explanations. Equip yourself with the necessary knowledge to ensure a successful exam experience!

Multiple Choice

Holding eggs on the farm at 45 F for more than 36 hours helps minimize growth of Salmonella enteritidis.

Explanation:
Temperatures control how fast Salmonella enteritidis can multiply. Holding eggs at about 45°F slows bacterial growth dramatically compared with room temperature, so keeping them cold for a long period reduces the potential increase in the pathogen. While refrigeration doesn’t kill Salmonella, it suppresses its replication, which is why this practice is a protective measure on the farm. In that sense, the statement is correct: cold holding minimizes growth compared to warmer conditions.

Temperatures control how fast Salmonella enteritidis can multiply. Holding eggs at about 45°F slows bacterial growth dramatically compared with room temperature, so keeping them cold for a long period reduces the potential increase in the pathogen. While refrigeration doesn’t kill Salmonella, it suppresses its replication, which is why this practice is a protective measure on the farm. In that sense, the statement is correct: cold holding minimizes growth compared to warmer conditions.

More Multiple Choice Questions
Subscribe

Get the latest from Passetra

You can unsubscribe at any time. Read our privacy policy