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Identify the microorganism/ group of microorganisms involved in the spoilage of Salmon pink discoloration of sauerkraut
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- Identify the microorganism/ group of microorganisms involved in the spoilage of the following food: a. Salmon pink discoloration of sauerkraut b. Blue cottony growth on oranges c. Canned curdled evaporated milkIdentify the microorganism/ group of microorganisms involved in the spoilage of the following food: a.. Canned curdled evaporated milk b. Blue cottony growth on orangesMany antibacterial hand soaps contain the chemical agent _____ , which belongs to the _____ antimicrobial category. a. sodium hypochlorite; halogen b. triclosan; phenolic c. sodium chlorite; halogen d. ethanol; alcohol
- Label Differential Enriched Fastidious Microorganisms Fermentation broths General purpose Selective Sekective and Differential Trypticase Soy Agar Unwanted microorganismsMicroorganisms are often grouped according to their optimum growth temperatures. Which groups are most likely to spoil refrigerated foods?Does a positive presumptive test mean that the water is absolutely unsafe to drink?
- Does a positive presumptive test mean that the water is absolutely unsafe to drink? ExplainOther than the application of heat, name other methods of sterilization. Define the methods and give examples of materials sterilized in each method.You are given reference temperature 121 °C, Z value 10 °C, F0 15 min for killing Clostridium botulinum in commercial sterilization. Calculate F value when sterilized at 131 °C in canning processing.
- What appropriate method should be used in controlling microbial growth in each of the following? 1. Chicken serum 2. Fresh goat milk 3. Nutrient broth 4. Paracetamol 5. Inoculation loobOven sterilization at 121˚C was performed on glassware for 15 minutes only. Effect: Rationale:The optimum growth pH for a microorganism is usually: 4,5,7 or 8