Pasteurization aims to destroy the pathogens that are agents for infection and food spoilage. This technique is used to sterilize consumable liquids.

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Chapter 11.2, Problem 15CYP

Summary Introduction

Introduction:

Pasteurization aims to destroy the pathogens that are agents for infection and food spoilage. This technique is used to sterilize consumable liquids.

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9. The process in which all organisms and pathogens are destroyed is called ------. a) Disinfection b) Sterilization c) Antisepsis d) Pasteurization

1.) During a laboratory activity, Chemical reactions from mixture of chemicals should be observed under which laboratory equipment? a.) autoclave b.) fume hood c.) Labaratory Safety cabinet d.) Centrifuge 2.) Which type of equipment contains a HEPA filter that only removes suspended materials from exhausted air? a.) Fume hood b.) Biosafety Cabinet I c.) Biosafety Cabinet II d.) Biosafety Cabinet III

1. Define Optimum Temperature. 2. Why is the temperature of pasteurization at 60°C? 3. Why are food frozen at a temperature below 0°C?

Answer 2

Question

Chapter 11.2, Problem 15CYP

Summary Introduction

Introduction:

Pasteurization aims to destroy the pathogens that are agents for infection and food spoilage. This technique is used to sterilize consumable liquids.

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Answer 3

Question

Chapter 11.2, Problem 15CYP

Summary Introduction

Introduction:

Pasteurization aims to destroy the pathogens that are agents for infection and food spoilage. This technique is used to sterilize consumable liquids.

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Answer 4

Question

Chapter 11.2, Problem 15CYP

Summary Introduction

Introduction:

Pasteurization aims to destroy the pathogens that are agents for infection and food spoilage. This technique is used to sterilize consumable liquids.

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Answer 5

Chapter 11.2, Problem 15CYP

Summary Introduction

Introduction:

Pasteurization aims to destroy the pathogens that are agents for infection and food spoilage. This technique is used to sterilize consumable liquids.

Answer 6

Chapter 11.2, Problem 15CYP

Summary Introduction

Introduction:

Pasteurization aims to destroy the pathogens that are agents for infection and food spoilage. This technique is used to sterilize consumable liquids.

Answer 7

Chapter 11.2, Problem 15CYP

Summary Introduction

Introduction:

Pasteurization aims to destroy the pathogens that are agents for infection and food spoilage. This technique is used to sterilize consumable liquids.

Answer 8

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Answer 9

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Answer 11

Ch. 11.1 - Prob. 1ELO Ch. 11.1 - Prob. 2ELO Ch. 11.1 - 3. Define and differentiate among the major terms...Ch. 11.1 - 4. Characterize the parameters of microbial death,...Ch. 11.1 - 5. Summarize what factors influence the...Ch. 11.1 - 6. Identify the targets of antimicrobial control...Ch. 11.1 - Prob. 1CYP Ch. 11.1 - Prob. 2CYP Ch. 11.1 - 3. Contrast various microbes and rate their...Ch. 11.1 - 4. Explain how the types and numbers of...

Pasteurization aims to destroy the pathogens that are agents for infection and food spoilage. This technique is used to sterilize consumable liquids.

Solution Summary: The author explains pasteurization is a technique of applying frequent heat to beverages such as fruit juices, milk, beer, wine, etc.

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Introduction:

Pasteurization aims to destroy the pathogens that are agents for infection and food spoilage. This technique is used to sterilize consumable liquids.

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Chapter 11 Solutions

Pasteurization aims to destroy the pathogens that are agents for infection and food spoilage. This technique is used to sterilize consumable liquids.

Solution Summary: The author explains pasteurization is a technique of applying frequent heat to beverages such as fruit juices, milk, beer, wine, etc.

Videos

Introduction: Pasteurization aims to destroy the pathogens that are agents for infection and food spoilage. This technique is used to sterilize consumable liquids.

Want to see the full answer?

Chapter 11 Solutions

Introduction:

Pasteurization aims to destroy the pathogens that are agents for infection and food spoilage. This technique is used to sterilize consumable liquids.