Biology · Microbiology and Food Preservation
Cooked food should not be left uncovered or unrefrigerated for a long duration. Which of the following biological agents are primarily responsible for the quick spoilage and fermentation of cooked food?
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1Bacteria✓
- 2Algae
- 3Viruses
- 4Insects
Correct answer
Bacteria
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