Spoilage of meat can be avoided by keeping it in a/an:

Q. Food spoilage can be prevented by:

Q. Spoilage of oil can be detected by which fatty acid:

Q. Which of the following are correct?
(i) In canning, heating of food products is not required
(ii) Bacteria and fungi can't be active in absence of moisture.
(iii) Meat and fish are covered with dry salt to check the growth of bacteria.
(iv) At high-temperature fruits, eggs and meat can be stored for a long time.
(v) Use of oil and vinegar prevents spoilage of pickles.

Q. Keeping leftover food at room temperature prevents food spoilage.

Q. Food spoilage can be prevented using ________ .