Microbiology: A Systems Approach
5th Edition
ISBN: 9781259706615
Author: Marjorie Kelly Cowan Professor
Publisher: McGraw-Hill Education
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Chapter 25.3, Problem 17AYP
List methods other than temperature currently used for preservation in the food industry.
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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...
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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
- Distinguish between the sterilization of microbiological mediaand the pasteurization of dairy products.arrow_forwardExplain the two methods currently used to detect unsafe food industry practices.arrow_forwardDescribe the difference between blanching, pasteurization, and canning. What is the purpose of each preservation method, how is the treatment carried out and how are the products to be stored after the treatment?arrow_forward
- Briefly discuss the advancements in Food Microbiology from 2000-2021. please cite referencesarrow_forwardExplain Surface-Enhanced Raman Spectroscopy measuring food contaminants.arrow_forwardCite examples of food products processed under each type of canning method: 1)Pressure canning 2) Boiling Water bath Canners 3) Atmospheric Steam cannersarrow_forward
- Choose two from the following culture preservations that are best to use when only an ordinary refrigerator is available for storage: a) Drying b) Mineral oil overlay c) Freezing with liquid nitrogen d) Lyophilization e) Periodic transfer to fresh mediumarrow_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_forwardIdentify physical and chemical methods used for foodpreservation. How does each method limit growth ofmicroorganisms?arrow_forward
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