Spoilage of canned foods stored at high temperatures, accompanied by gas production, is -thermophilic anaerobic spoilage -spoilage by mesophilic bacteria -putrefactive anaerobic spoilage -flat sour spoilage
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Spoilage of canned foods stored at high temperatures, accompanied by gas production, is
-thermophilic anaerobic spoilage
-spoilage by mesophilic bacteria
-putrefactive anaerobic spoilage
-flat sour spoilage
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- Desiccation, 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.Why do raw household ingredients such as granulated sugar and cooking oils never go bad in normal conditions? Extrinsic factors (room temperature) These foods have a very low Aw ph of these ingredients is too low to support spoilage organisms They do spoilYou are working in a factory that is producing chemicals from the bacterium Corynebacterium glutamicum. You monitor the fermenters and you notice that one fermenter has stopped producing the chemical you are interested in (the chemical is the nature-identical ketone that gives ripe raspberry flavor). You suspect that the fermenter has become contaminated. Describe how you determine if the fermenter is contaminated.
- If high temperatures are most effective at killing microbes, what statement correctly explains why some food products are treated with temperatures below the boiling point of water? Extremely high temperatures would destroy the food's nutritional value. Extremely high temperatures would significantly lower the food's shelf life. Extremely high temperatures can destroy the food's desirable characteristics. Extremely high temperatures promote the growth of some microbes.Ted heats some food just to boiling, and stores some of it immediately in a container which he places in the refrigerator. A week later he takes the food out and finds it has spoiled. The microbes that spoiled the food are probably ________ organisms. thermophilic hyperthermophilic mesophilic psychrophilic. thermoduricFoodborne illness is associated with many different types of foods. Explain what the oxygen requirements would be for microbes that cause foodborne illness associated with canned foods and why it helps in this situation.
- Effect of food processing on bioavailability of fat soluble, water soluble and mineral of one food product. food processing: frying food product: carrotRemoval of the nitrogen-containing group from an amino acid is termed ____________. Question options: deamination azospirillification nitrogen fixation denitrification nitrificationWhich of the following is not released during alcoholic fermentation? NAD+ CH3CH2OH NADH CO2
- The TCA cycle is an example of __________. ○ catabolism ○ anabolism ○ lithotrophy ○ autotrophyIf an organism tests positive for catalase, which of the following is MOST likely true about the organism? It can only do homolactic fermentation It returns nitrogen back to the atmosphere It can break down plasma membranes It creates H2O as a product of respirationClostridium perfringens bacteria, which can survive and grow on frostbitten human tissues, but only in the complete absence of oxygen gas, are properly categorized as: anaerobic autotrophs facultative autotrophs anaerobic heterotrophs aerobic heterotrophs aerobic autotrophs