Microbiology: A Systems Approach
5th Edition
ISBN: 9781259706615
Author: Marjorie Kelly Cowan Professor
Publisher: McGraw-Hill Education
expand_more
expand_more
format_list_bulleted
Concept explainers
Textbook Question
Chapter 25, Problem 15TF
Refrigerating food prevents the growth of all bacteria.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
Bacteria that may cause food spoilage is known as
An important food-borne pathogen as it can survive common food preservation methods: (choose one)
Staphylococcus aureus
Escherichia coli
Salmonella typhi
Listeria monocytogenes
Bacillus cereus
Radiation when applied will be more
effective on gram negatives bacteria than
any other pathogen of interest in food.
True
False
Chapter 25 Solutions
Microbiology: A Systems Approach
Ch. 25.1 - Compose a sentence about the history of applied...Ch. 25.1 - Define biotechnology, and explain how its uses...Ch. 25.2 - Outline the steps in water purification.Ch. 25.2 - Differentiate water purification from sewage...Ch. 25.2 - Prob. 5AYPCh. 25.2 - Prob. 6AYPCh. 25.2 - List five important pathogens of drinking water.Ch. 25.2 - Provide examples of indicator bacteria, and...Ch. 25.2 - Summarize methods for identifying and quantifying...Ch. 25.3 - Name five foods and/or beverages that are produced...
Ch. 25.3 - Summarize the microbial process that leads to...Ch. 25.3 - Write the equation showing how yeasts convert...Ch. 25.3 - Discuss how microorganisms themselves are useful...Ch. 25.3 - Provide background on current HACCP guidelines,...Ch. 25.3 - Prob. 15AYPCh. 25.3 - Outline basic principles of using temperature to...Ch. 25.3 - List methods other than temperature currently used...Ch. 25.4 - Prob. 18AYPCh. 25.4 - Distinguish between primary and secondary...Ch. 25.4 - List the four steps of industrial product...Ch. 25.4 - Identify five industrial products made by...Ch. 25 - Drinking water utilities monitor their production...Ch. 25 - Milk is usually pasteurized by a. the...Ch. 25 - During sewage treatment, microbial action on a...Ch. 25 - Which of the following is unlikely to be a...Ch. 25 - The bloom in wine making refers to a. the...Ch. 25 - When algae produce biofuels, what is the other...Ch. 25 - Secondary metabolites of microbes are formed...Ch. 25 - In industrial fermentation, which step precedes...Ch. 25 - Which of the following is currently being produced...Ch. 25 - In biotechnology, fermentation refers to a. the...Ch. 25 - Prob. 11TFCh. 25 - Food products should always be kept completely...Ch. 25 - Alcoholic beverages are produced by the...Ch. 25 - Nutritional yeast is consumed by humans to...Ch. 25 - Refrigerating food prevents the growth of all...Ch. 25 - a.Summarize one beneficial use of sludge today,...Ch. 25 - Every year, supposedly safe municipal water...Ch. 25 - Provide evidence in support of or refuting the...Ch. 25 - a.List examples of microbes used in the production...Ch. 25 - Further investigate the HACCP system, and...Ch. 25 - From chapter 3, figure 3.5b. If this MacConkey...Ch. 25 - From chapter 8. During which portion of metabolism...Ch. 25 - Using the words that follow, please create a...
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- What are the advantages and disadvantages of having microbes in your food?arrow_forwardDesiccation, a time-honored method of preserving food, is effective because the water content is too low to support metabolic function. freezing step of the process kills microbes. salt concentration is too low to support metabolic function. heat of the process kills microbes. UV light used in the process of sun drying penetrates effectively.arrow_forwardWhat can be done at home to reduce the amount of bacteria on food?arrow_forward
- describe the microbial spoilage and non microbial spoilage in the foodarrow_forwardThe following will prevent the growth of bacteria: Keeping food at room temperatureKeeping food hotKeeping food coveredKeeping food coldarrow_forwardBesides dehydrated foods, how might the amount of water available to microbes be decreased? Group of answer choices Treatment by non-ionizing radiation. Treatment at high pressures for extended periods of time. Storage at temperatures between -2 and 4 °C. Pasteurization Addition of solutes such as salt or sugar.arrow_forward
- How do food additives kill microbes? Illustrate using an examplearrow_forwardMicroorganisms are often grouped according to their optimum growth temperatures. Which groups are most likely to spoil refrigerated foods?arrow_forwarddescribe what happens to any undigested food or waste products.arrow_forward
- Use of chemical agents to destroy microbes on skin or tissues Reinoval of microbes from surfaces by scrubbing Removal or destruction of all microbes Use of chemical agents to destroy microbes on surfaces used by the public Use of physical/chemical agents to destroy microbes on non-living objects Free of contamination by pathogens Antisepsis (antiseptic) Aseptic Degerming Sanitization Sterilization Disinfectionarrow_forwardList four microorganisms used in the dairy industry.arrow_forwardThe basic nutritional requirements of microorganisms are an energy or carbon source,an available nitrogen source, inorganic elements, and for some cell types, specific growth factors. Explain this statementarrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
cell culture and growth media for Microbiology; Author: Scientist Cindy;https://www.youtube.com/watch?v=EjnQ3peWRek;License: Standard YouTube License, CC-BY