Microbiology: An Introduction (13th Edition)
13th Edition
ISBN: 9780134605180
Author: Gerard J. Tortora, Berdell R. Funke, Christine L. Case, Derek Weber, Warner Bair
Publisher: PEARSON
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Textbook Question
Chapter 28, Problem 6MCQ
The term 12D treatment refers to
- a. heat treatment sufficient to kill 12 bacteria.
- b. the use of 12 different treatments to preserve food.
- c. a 1012 reduction in C. botulinum endospores.
- d. any process that destroys thermophilic bacteria.
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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.
about microorganims
a. How are microorganisms beneficial in the food industry?
b. Use of Microbes for Improving Food Safety and Quality
c. How do you ensure the microbial safety of the food industry?
Choose one specific way from each of the two methods of inhibiting the growth of microbes below. Describe the method, explain the mechanism of action of killing the microorganisms and give practical applications of your chosen ways.
1. Physical Methods - Heat, cold, dessication, radiation, ultrasonic waves, filtration, gaseous atmosphere
2. Chemical Methods- disinfectants, antiseptics
Chapter 28 Solutions
Microbiology: An Introduction (13th Edition)
Ch. 28 - What is industrial microbiology? Why is it...Ch. 28 - How does commercial sterilization differ from...Ch. 28 - Why is a can of blackberries preserved by...Ch. 28 - Outline the steps in the production of cheese, and...Ch. 28 - Beer is made with water, malt, and yeast; hops are...Ch. 28 - Why is a bioreactor better than a large flask for...Ch. 28 - The manufacture of paper includes the use of...Ch. 28 - Describe an example of bioconversion. What...Ch. 28 - Prob. 9RCh. 28 - NAME IT Van Leeuwenhoek was the first to see this...
Ch. 28 - Foods packed in plastic for microwaving are a....Ch. 28 - Acetobacter is necessary for only one of the steps...Ch. 28 - Use the following choices to answer questions 35:...Ch. 28 - The spoilage of canned foods caused by Geobacillus...Ch. 28 - A heat-resistant fungus that causes spoilage in...Ch. 28 - The term 12D treatment refers to a. heat treatment...Ch. 28 - Which one of the following is not a fuel produced...Ch. 28 - Which type of radiation is used to preserve foods?...Ch. 28 - Which of the following reactions is undesirable in...Ch. 28 - Which of the following reactions is an oxidation...Ch. 28 - Which bacteria seem to be most frequently used in...Ch. 28 - Methylophilus methylotrophus can convert methane...Ch. 28 - Faded worn-look denim is produced with cellulase....Ch. 28 - Suppose you are culturing a microorganism that...Ch. 28 - Researchers at the CDC inoculated apple cider with...Ch. 28 - The antibiotic efrotomycin is produced by...
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- Name 2 indirect methods for measuring microbial growth and describe how each is performed. a. i. Advantage: ii. Disadvantage: b. i. Advantage: ii. Disadvantage:arrow_forwardMacConkey Agar is considered as: a. Differential CM only b. Enriched CM only c. Selective CM only d. Selective and differential CMarrow_forwardTHIS IS A MULTIPART QUESTION, PLEASE ANSWER ALL Using the image: 1. How would you categorize this medium? (Living/nonliving, Synthetic/complex, Rich/minimal) Briefly explain your responses. 2. Name the ingredient(s) that match the following nutrients: a. Source(s) of carbon b. Source(s) of nitrogen c. At least one source of minerals d. At least one source of growth factors, if any 3. What about this medium would change if agar were added as an ingredient? 4. Would you expect this medium to be differential, selective, or both? Explain your response.arrow_forward
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