retort pouch is: a) Filled first with food product and then retorted (heat-sterilization) to extend product shelf life. b) Food is heat-sterilized first, and then added to a pouch under nitrogen c) Retort pouches requires thermally stable seals d) Both a and c
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8.
A retort pouch is:
a) Filled first with food product and then retorted (heat-sterilization) to extend product shelf life.
b) Food is heat-sterilized first, and then added to a pouch under nitrogen
c) Retort pouches requires thermally stable seals
d) Both a and c
Step by step
Solved in 2 steps
- Microorganisms are used in the production of a wide variety of fermented products. a) Using an example of a fermented product, explain the role of microorganisms in the production of this product. b) Explain why it is very important to control the quantity of food sources that these microbes metabolize?According to USP Chapter <797>, allergenic extract preparation can be made in a doctor’s office facility by trained personnel only if the allergenic extract preparation: a)Is compounded under a laminar air flow hood Is compounded by a pharmacist b)Contains an antimicrobial preservative c)Is used immediately after preparation d)Is prepared only from plant origin materialIdentify the microorganism/ group of microorganisms involved in the spoilage of the following food: a.. Canned curdled evaporated milk b. Blue cottony growth on oranges
- 13. The process that applies heat at a high enough temperature to kill pathogens is called A) radiation. B) freezing. C) irradiation. D) pasteurization. 14. Anna is cooking ground beef. As long as it turns brown, it is fully cooked. A. True B. False 15. The Four Core principles of safe food handling include: clean, chill, separate, and cook. A. True B. False 16. Which of the following can you do to prevent foodborne illnesses? A. Clean your hands and produce B. Separate meat and non-meat during preparation C. Chill foods at low enough temperature D. All of the above 17. Food additives include A. Preservatives B.Nutrients C. Flavor enhancers D.All of the above1.) During a laboratory activity, Chemical reactions from mixture of chemicals should be observed under which laboratory equipment? a.) autoclave b.) fume hood c.) Labaratory Safety cabinet d.) Centrifuge 2.) Which type of equipment contains a HEPA filter that only removes suspended materials from exhausted air? a.) Fume hood b.) Biosafety Cabinet I c.) Biosafety Cabinet II d.) Biosafety Cabinet IIIFiltration does/is NOT...?a) Sterilize heat sensitive liquidsb) Kill microbesc) Sterilize providing pores are exceedingly smalld) Used in preparation of vaccines, vitamins, and drugse) Used to capture microbes in ventilation systems via HEPA filters Which of the following is false?a) Pasteurization does not sterilizeb) Ionization radiation is useful for sterilizing food and pharmaceuticals c) Phenolics can be used as antisepticsd) Isopropyl alcohol can sterilize the skine) Steam autoclaving is an effective means of sterilization Which of the following is not a factor that determines the effectiveness of an antimicrobial agent? a) Time of exposure b) Temperature c) pH d) Concentration of agent e) All of the above are factors that determines the effectiveness of an antimicrobial agent 4. Which of the following is not a specific cell target for antimicrobial agents? a) Capsule b) Cell wallc) Cell membraned) DNA / RNA synthesis e) Protein function 5. Which of the following…
- 1. The Petri Dish method is used in microbiology to raise bacteria in: a) rapid growth b) pure culture c) septic environment d) all of the above 2. What is the difference between antiseptic and sanitization? 3. In order to prevent any kind of contamination the medium must be _________ before placing it in the Petri dish. a) lyophilized b) pasteurized c) autoclaved d) distilled44. The use of chemical agents to kill or inhibit the growth of microorganisms within their host’s tissue is called: a) antiseptic b) sanitization c) disinfection d) chemotherapeutic e) sterilizationWhich of the following is an important measure that may prevent bacterial contamination in tube feeding formulas? Question 71 options: a) Discarding opened containers of formula not used within 24 hours b) Adding formula to the feeding container before it empties completely c) Using the same feeding bag and tubing each day d) Adding the full days worth of formula to the bag at the start of each day
- 1. Name of the product 2. Predominant ingredient by weight 3. Serving size 4. How many total number of servings are there in one container 5. What is the fortification or enrichment status of the product 6. What is in one serving in terms of following criteria that is a) Is it high in particular nutrients if so which ones b) reliable source of any nutrients? If so, which ones? c) Reduced in calories or any nutrients? If so which ones? 7. Is your chosen product free of fat, sodium or sugar or other food nutrients If so, describe below: FREE OF LOW IN VERY LOW IN Attach the picture of label to the worksheet and upload Nutrition Class10. The use of the autoclave ensures: a) the death of all bacteria b) the death of all bacterial spores c) all of the above d) none of the above.11. Foods can be preserved in all the followings except: a) lyophilizing b) Drying c) Salting d) Fermentation12. The temperature of the autoclave should be held for _____ minutes at least: a) 10 b) 15 c) 20 d) 30The Petri Dish method is used in microbiology to raise bacteria in: a) rapid growth b) pure culture c) septic environment d) all of the above 2. What is the difference between antiseptic and sanitization?3. In order to prevent any kind of contamination the medium must be _________ before placing it in the Petri dish. a) lyophilized b) pasteurized c) autoclaved d) distille