7 . Refrigerating meat slows the growth of bacteria, but does not stop it as freezing does. For this reason refrigerated meat is safe to eat for a significantly shorter amount of time than frozen meat. The temperature range from 40°F to 140°F (4.4°C to 60°C) is referred to as the“Danger Zone” by food safety experts.It is in this “zone” that bacteria increase, nearly doubling in a mere 20 minutes.A home refrigerator should be set at 40°F or colder to keep meat safe for the maximum amount of time. It is important to note that there are two different groups of bacteria that affect refrigerated meat. The first, pathogenic bacteria (致病细菌),make us sick, while the second, spoilage bacteria (腐坏细菌), make our food go bad and stink up our fridges. By sight, smell and taste, you cannot identify whether a meat is harboring pathogenic bacteria, unlike meat affected by spoilage bacteria.
In a refrigerated state, spoilage bacteria can grow. This is proven by the fact that all food in a refrigerator eventually spoils. Spoiled food won't make you sick - it might taste bad, but unless it has pathogenic bacteria, your digestive system is in the clear. Unrefrigerated meat, if left out on the counter for a few hours, might smell and look fine, but may be full of pathogenic bacteria. During a power-cut, food stored in a refrigerator that rises in temperature to over 40°F for more than two hours should be removed, Also, due to temperature change, don't store meat on the door. It is important to maintain your refrigerator's temperature by keeping the door closed as much as possible.
As always, follow proper cooking instructions when preparing any meat to kill any potentially harmful bacteria. The following is a list of how long certain refrigerated meats will be safe to eat cooked leftovers, four days; raw eggs, three to five weeks; hard boiled eggs, one week; salads, such as egg,macaroni, potato or tuna, three to five days; ham three to seven days; hot dogs, one week if opened, two weeks if unopened; fresh fish/shellfish, one to two days.
1. What can be inferred from Paragraph 1?
| A．Both groups of bacteria can make us sick and nervous |
| B．Putting meat in refrigerators can stop the growth of bacteria. |
| C．it is safer to put meat in refrigerators with a temperature of 10°C |
| D．It is easier to know whether meat with spoilage bacteria goes bad. |
2. What effect could you possibly get if you eat spoiled food?
| A．You could get food poisoning. |
| B．You may have a bad taste experience |
| C．You may get a digestive system disease. |
| D．You could get infected by pathogenic bacteria. |
3. What should you do to kill the bacteria when cooking meat?
| A．Wash the meat over and over again. |
| B．Cook the meat according to instructions. |
| C．Leave the meat on the counter for a while |
| D．Put the meat into a refrigerator before cooking |
4. How long is refrigerated ham safe to eat ?
| A．Seven to ten days. | B．A week or so. | C．Three to five days. | D．Three to seven days. |
