Q: Why does MICROBIOLOGICAL RISK should always be avoided in the AGRICULTURAL BY PRODUCT processing and…
A: Microbiological risk It can be defined as the growth of microbes that have adverse health effect in…
Q: Bacteria can ferment starting nutrients like SALT (NaCI). True The whole statement is true. False…
A: Fermentation is a process used by bacteria under anaerobic conditions to generate energy for cell…
Q: Fermentation causes the frothy fluid that can develop in gas gangrene True False
A: Gas Gangrene is the term given to a bacterial infection where gas fills up the tissues. It is also…
Q: which one of these substances is used for direct measurment of ICF Heavy water O inulin O mannitol…
A: Our human body is mainly composed of water. It is a necessary component of the cells. The other…
Q: Which concentration of alcohol is the most effective germicide?a) 100% b) 75% c)…
A: The agent used to kill microorganisms or germs is called germicide. Germs can be microscopic…
Q: Why is boiling at standard temperature and pressure an inadequate method of processing for canned…
A: Canning is done to give the food products larger and stable shelf life. They must remain…
Q: The single most important measure to prevent the spread of disease is handwashing handwashing…
A: Diseases are abnormal conditions in the health of an individual. It can affect the structure or…
Q: An important food-borne pathogen as it can survive common food preservation methods: (choose one)…
A: Foodborne pathogens are essentially bacteria, parasites and viruses that are available in the food…
Q: Can I use baking soda instead of yeast for bread?
A: To make bread various ingredients are used such as flour, yeast ,salt, water.
Q: Explain how microbes used in the production of fermented products such as beer, cheese, and pickles.
A: Explanation how microbes used in the production of fermented products such as beer, cheese, and…
Q: Differentiate between food infection and food intoxication.
A: Food intoxication basically refers to the intake of the toxic products released by bacterial…
Q: What is meant by poor personal hygiene and how can this lead to food bome illness?
A: Poor personal hygiene: Poor personal hygiene can be an indication of self-neglect, which is defined…
Q: What kind of fermentation occurs in the process of making pickles. What microbe is being utilize and…
A: Lactic acid (C3H6O3) is a colorless organic acid that is produced as the byproduct in the muscle…
Q: 1. List the similarities and differences in the microbial spoilage of (a) breads, (b) pastries, (c)…
A: Bread: The most common source of microbial spoilage of bread is mould growth. Mould grows on bread…
Q: Which one of the following statements about liquid media is false Select one: a-is prepared without…
A: Liquid media are growth medium used in the microbiological experiments. They can provide a medium on…
Q: Identify the microorganism/ group of microorganisms involved in the spoilage of the following food:…
A: Spoilage of food products causes great harm to the manufacturer and also to the people consuming it…
Q: Write 400-500 words about parenteral administration
A: Parenteral administration means drug administration through routes other than the intestine (oral)
Q: What microbes are found in the following foods? –Country-cured ham –Dry sausages –Coffee beans…
A: The organisms which cannot be seen through the naked eye and require a microscope to be observed are…
Q: What is most likely to be found in under cooked meat, such as hamburger? O E. Coli. O E. E.…
A: Any infectious agent or microorganism (Virus, bacterium, protozoa, ETC) that can cause disease is a…
Q: Bt corn: insecticidal ; Bt eggplant: O insecticidal O bactericidal antimicrobial O anti-herbivory
A: GMO or genetically modified organisms are those whose genome is changed in order to get desirable…
Q: Milk is usually pasteurized by a. the high-temperature short-time method c. batch method b.…
A: Pasteurization is the process, in which bacteria are killed and the sterilization is done to improve…
Q: The most common baker's yeast (used for leavening) is:
A: The Fungi is the eukaryotic spore-producing microorganisms that are mainly classified into two…
Q: Describe methods for preventing food-borne diseases.
A: Foodborne illnesses are the diseases that occur due to the consumption of contaminated food that is…
Q: Explain why we need to pasteurize the milk before consuming.
A: Pasteurization is a process in which the liquid food products are mildly heated (to below 100 °C) in…
Q: Explain the reason that why only specific microbes are selected to produce the fermented products…
A: Fermentation refers to "partial oxidation" of sugars by microbes using the organic molecule to…
Q: Explain the following functional properties indicating the macronutrients which exhibits such…
A: The main nutrient provided by an ingredient gives it a range of properties during cooking.…
Q: paragraph paper on the topic of GMO.
A: GENETIC ENGINEERING:- It is a modification in genes that is done using biotechnology ( Recombinant…
Q: aximum fixation of solar energy is usually done by .....
A: Solar power is the conversion of solar energy into thermal or electrical energy. Solar energy is the…
Q: THE MOST PRONOUNCED BACTERICIDAL ACTION IS UV RAYS WITH A WAVELENGTH OF 1. 254 - 257 2. 280 - 320 3.…
A: Ultraviolet radiation includes light rays from 1500- 3900Ao , of which 2600Ao has the highest…
Q: Radiation when applied will be more effective on gram negatives bacteria than any other pathogen of…
A: In the food sector, ionising radiation can be used to reduce the amount of microbial pollutants,…
Q: when skin is cleaned with isopropyl alcohol prior to administering a shot? antisepsis disinfecting…
A: Microbial contamination is a very commonly observed event at healthcare facilities.…
Q: Removal of the nitrogen-containing group from an amino acid is termed ____________.
A: Removal of nitrogen containing group from an amino acid is called deamination.
Q: spoilage in canned foods
A: Spoilage is a form of substandard or process of spoiling, especially the decay or deterioration of…
Q: 7.__________ is a carbohydrate or sugar that can be fermented by some pathogenic Staphylococci.
A: A culture medium that is specifically designed to allow the growth of only a certain type of…
Q: Explain probiotics as a feed additive
A: Probiotics are living microorganisms that are used as food supplement to improve the process of…
Q: Agar is added to media.
A: Agar is obtained from algae. It is composed of agarose (polysaccharide) and agaropectin. It is a…
Q: List four microorganisms used in the dairy industry.
A: In practically all processes on Earth, micro-organisms and their activities are significant. In the…
Q: Pick one foodborne pathogen/illness and describe the organism that is associated with this foodborne…
A: The foodborne disease discussed here will be typhoid.
Q: Why do we pasteurize much our food instead of sterilizing it? a) sterilizing can be cost prohibitive…
A: Microbes need to be in check if infections and diseases are to be prevented from spreading.…
Q: Why is toxicological evaluation important in using microbial rennet for cheese production?
A: Rennet is basically the coagulant that is used by the cheese industry to produce cheese. This…
Q: to minimize health hazard, it is necessary to sterilize
A: Any technique that eliminates, kills, or deactivates all forms of life and other biological agents…
Q: Glucose is added to the tissue culture media as a/ana) Carbon sourceb) Growth regulatorc)…
A: Culture medium or growth medium is a fluid or gel intended to help the growth of microorganisms.…
Q: Foods preserved by Irradiation: are sterilized by high energy particles from radioactive…
A: Food irradiation is a process that utilizes radiation to control pests (e.g., organisms and bugs).…
Q: Make a chart of all the organisms (Columns) with results a. Blood Agar Plate b. PEA Agar Plate…
A: As another way of identifying the effects of temperature on the growth of different organisms,…
Q: A broth containing 1 million bacterial cells is treated with an antimicrobial agent that kills 90%…
A: Option c is correct.. 7 minutes. If A broth containing 1 million bacterial cells is treated with an…
Q: bacteria is involved in the proce ss of fermentation to make different types of food, like yogurt,…
A: The bacteria are a diverse group of unicellular and microscopic prokaryotic organisms, that is, they…
Q: spoilage microorganisms associated with: 1. shrimp 2. coconut water 3. green chili
A: Food spoilage is a metabolic process which causes food to be undesirable or unacceptable for…
Q: describe the microbial spoilage and non microbial spoilage in the food
A: Food spoilage is mainly caused by microorganisms. There are mainly two types of food spoilage, one…
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- Explain several ways that microbes may be used as foods.Drying as a method of food preservation examples of food the can be preserved using such method (at least 3) examples of food the CANNOT or SHOULD NOT be preserved using such method Important factors to consider when using such methodList four microorganisms used in the dairy industry.
- 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 contentWhat are the sources of contaminants in food? What group of microorganisms is the most common food contaminants?“clean” means reducing the level of harmful microbes to a safe level on food contact surfaces using chlorine solution on food contact surfaces removing visible dirt from food contact surfaces using iodine solution on food contact surfaces