Define Optimum Temperature.
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1. Define Optimum Temperature.
2. Why is the temperature of pasteurization at 60°C?
3. Why are food frozen at a temperature below 0°C?
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Solved in 2 steps
- 1. Which of the following micro-organisms are the most resistant to heat sterilization? a. Vegetative bacteria (e.g., Samonella spp.) b. Spore-forming mesophilic bacteria (e.g., Clostridium botulinum) c. Spore-forming thermophilic bacteria (e.g., Bacillus stearothermophilus) d. Toxicogenic bacteria (e.g., E. coli O157:H7) e. All of the above are equally resistant to heat sterilization.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 cYeast and lactic acid bacteria are undoubtedly the most used microorganisms in the food industry 1. State an instance where the two have collaborated in a product development 2. State an instance where yeast is desired whereas lactic acid bacteria is a nuisance 3. State an instance where lactic acid bacteria is desired whereas yeast is a nuisance
- 9. Which is statement below is the correct definition of the Sterility Assurance Limit (SAL). Select ONE answer. O The Sterility Assurance Limit (SAL) is a numerical value that predicts the probability that a microorganism has survived a pasturization process. O The Sterility Assurance Limit (SAL) is a numerical value that confirms that a microorganism has survived a sterilisation process. O The Sterility Assurance Limit (SAL) is a numerical value that predicts the probability thaț a microorganism has survived a sterilisation process. O The Sterility Assurance Limit (SAL) is a numerical value that confirms that a microorganism has survived a pasturization process. O The Sterility Assurance Limit (SAL) is a numerical value that predicts the probability that a microorganism has been erradicated during a sterilisation process1. Briefly define culture medium. 2. What is the principle behind sterilizing media before use and before disposal? 3. Why are plated media stored in an inverted position?How moisture can be removed from food by freeze-drying method? Explain in detail.
- 1. How will pH and aw will affect the growth of spoilage microorganisms on food? 2.How will temperature effect the growth of spoilage micrograms on food?Notes the agars plates doesn’t have any bacteria. 1.Some companies advertise preservative-free products. What are the benefits for no preservatives for the consumer? What are the risks? 2. You use the Gram staining procedure to stain a bacterium that lacks a cell wall. Would you consider the bacterium appear Gram positive or Gram negative ? And why ?1. In an autoclave, how are temperatures above boiling achieved?(short answer) 2.. Can culture media be sterilized in the hot air sterilizer? Why or why not? (short answer) 3.What is the hazard of the spattering tendency in heating a wire loop with specimens over a flame? (short answer)
- Why should caps of glassware be loosened first before sterilization? [Answer in not more than 2 sentences]describe the 3 processes that use moist heat methods specifying time and temperature for each: pasteurization autoclaving tyndallization1. If you expose E.coli to UV light at 30 seconds, 1 minute, 3 minutes and 5 minutes, what are your expected results? 2. If you expose. B. cereus to UV light at 30 seconds, 1 minute, 3 minutes and 5 minutes, what are your expected results? 3. If you do not remove the cover of the plate before exposure to UV light at 5 minutes for E.coli and B. cereus, what are your expected results? Help with 1,2 & 3 please