Jams, jellies, preserves, honey, and other foodstuffs with a high sugar content hardly ever become contaminated by bacteria, even when the food containers are left open at room temperature. Why is this?
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Jams, jellies, preserves, honey, and other foodstuffs with a high sugar content hardly
ever become contaminated by bacteria, even when the food containers are left open at
room temperature. Why is this?
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- High risk foods for spreading bacteria are those that contain high levels of protein. True or False?Microorganisms are often grouped according to their optimum growth temperatures. Which groups are most likely to spoil refrigerated foods?Microbiology Exotoxins can be the following EXCEPT A) they are LPS/lipopolysacharride B) they are proteins C) they are made by bacteria growing in our bodies D) they are secreted and act OUTSIDE the bacteria
- Since there are still bacteria left in pasteurized milk, why is it not routinely sterilized instead so that everything is killed?What are the advantages and disadvantages of having microbes in your food?Microbes are exposed to a wide variety of environmental factors that affect growth and survival. By giving two (2) examples, discuss how the microbial survival in various environmental conditions has been used to understand its ability to make flavorful and long shelf-life type of foods.
- The MPN mostly looks to grow E. coli as the indicator species of fecal contamination. Most E. coli is not pathogenic, and you can get many more harmful things like viruses from fecal contamination. Why is E. coli the only thing we look for in the lab to determine whether water is contaminated with fecal matter? (like why not look for the viruses?)We’re going to make our own yogurt using mixed bacteria cultures which contains Lactobacillus casei, Bifidobacterium longum, Lactobacillus bulgaricus, Streptococcus thermophiles, Lactobacillus acidophilus How can you tell if you successfully made yogurt? What are the functions of all different species in the mixed yogurt cultures?The following will prevent the growth of bacteria: Keeping food at room temperatureKeeping food hotKeeping food coveredKeeping food cold
- The aw of a food product reflects which of the following?a) Acidity of the foodb) Presence of antimicrobial constituents such as lysozymec) Amount of water availabled) Storage atmospheree) Nutrient contentIf high temperatures are most effective at killing microbes, what statement correctly explains why some food products are treated with temperatures below the boiling point of water? Extremely high temperatures would destroy the food's nutritional value. Extremely high temperatures would significantly lower the food's shelf life. Extremely high temperatures can destroy the food's desirable characteristics. Extremely high temperatures promote the growth of some microbes.Why does honey stay at room temperature for months/years without "spoiling" or being affected by bacterial growth?