What are the key biomolecules involved in food safety?

What are the key biomolecules involved in food safety?

The key biomolecules involved in food safety include proteins, carbohydrates, lipids, and nucleic acids. They play crucial roles in food preservation and safety.

How do proteins affect food safety?

Proteins can be a source of foodborne pathogens if not handled properly. They can also undergo denaturation, affecting food quality.

What role do lipids play in food preservation?

Lipids help in food preservation by acting as barriers to oxygen and moisture, which can spoil food. They also have antioxidant properties.

Can you explain the importance of carbohydrates in food safety?

Carbohydrates are essential for energy but can also be a medium for microbial growth if not stored correctly, impacting food safety.

What are some common food safety practices?

Common food safety practices include proper cooking temperatures, avoiding cross-contamination, and maintaining clean storage conditions.