Questions

The Bacteria that causes Food Borne illness are called Food Borne Pathogens. Most of the pathogens are mesophilic in nature, optimum temperature may be around 20-45 degree celsius. This range of temperatures is often called the "Danger Zone." Dry foods do not support the growth of bacteria.

In order to kill pathogenic bacteria you need temperatures above 74ºC. Temperature is the easiest factor to control in order to prevent bacterial growth.

Dry ice or Cardice is the solid form of Carbon dioxide.

1. It has an advantage of lower temperature than the water ice and doesn't leave any residue.

2. The reason why it is called as Dry ice is because unlike the normal ice, it won't melt into liquid form. It directly evaporates into the air as gas. That is Solid to gas form passing through liquid state is a phenomenon called as Sublimation.

3. The primary use of dry ice is as cooling agent.

FDA, protects the U.S. public from abuses and poor quality products from industries related to food, pharmaceuticals, cosmetics, tobacco, dietary supplements, and even veterinary products.

Hence, the FDA is suppose to protect the public from harmful prescription and OTC (over the counter) medications.