Microbiology: A Systems Approach
5th Edition
ISBN: 9781259706615
Author: Marjorie Kelly Cowan Professor
Publisher: McGraw-Hill Education
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Textbook Question
Chapter 25.3, Problem 14AYP
Provide background on current HACCP guidelines, and describe how they are used to maintain food safety.
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Chapter 25 Solutions
Microbiology: A Systems Approach
Ch. 25.1 - Compose a sentence about the history of applied...Ch. 25.1 - Define biotechnology, and explain how its uses...Ch. 25.2 - Outline the steps in water purification.Ch. 25.2 - Differentiate water purification from sewage...Ch. 25.2 - Prob. 5AYPCh. 25.2 - Prob. 6AYPCh. 25.2 - List five important pathogens of drinking water.Ch. 25.2 - Provide examples of indicator bacteria, and...Ch. 25.2 - Summarize methods for identifying and quantifying...Ch. 25.3 - Name five foods and/or beverages that are produced...
Ch. 25.3 - Summarize the microbial process that leads to...Ch. 25.3 - Write the equation showing how yeasts convert...Ch. 25.3 - Discuss how microorganisms themselves are useful...Ch. 25.3 - Provide background on current HACCP guidelines,...Ch. 25.3 - Prob. 15AYPCh. 25.3 - Outline basic principles of using temperature to...Ch. 25.3 - List methods other than temperature currently used...Ch. 25.4 - Prob. 18AYPCh. 25.4 - Distinguish between primary and secondary...Ch. 25.4 - List the four steps of industrial product...Ch. 25.4 - Identify five industrial products made by...Ch. 25 - Drinking water utilities monitor their production...Ch. 25 - Milk is usually pasteurized by a. the...Ch. 25 - During sewage treatment, microbial action on a...Ch. 25 - Which of the following is unlikely to be a...Ch. 25 - The bloom in wine making refers to a. the...Ch. 25 - When algae produce biofuels, what is the other...Ch. 25 - Secondary metabolites of microbes are formed...Ch. 25 - In industrial fermentation, which step precedes...Ch. 25 - Which of the following is currently being produced...Ch. 25 - In biotechnology, fermentation refers to a. the...Ch. 25 - Prob. 11TFCh. 25 - Food products should always be kept completely...Ch. 25 - Alcoholic beverages are produced by the...Ch. 25 - Nutritional yeast is consumed by humans to...Ch. 25 - Refrigerating food prevents the growth of all...Ch. 25 - a.Summarize one beneficial use of sludge today,...Ch. 25 - Every year, supposedly safe municipal water...Ch. 25 - Provide evidence in support of or refuting the...Ch. 25 - a.List examples of microbes used in the production...Ch. 25 - Further investigate the HACCP system, and...Ch. 25 - From chapter 3, figure 3.5b. If this MacConkey...Ch. 25 - From chapter 8. During which portion of metabolism...Ch. 25 - Using the words that follow, please create a...
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- HACCP plan hazards analysis of yoghurt, list 10 at least Raw Material / Processing Steps HACCP Plan Reference # Hazard number Identified Hazard & Source Type of Hazard (B/C/P) Preventive Measuresarrow_forwardDiscuss the main types of food preservation techniquesarrow_forwardSuggest possible motivations of Industry, growers, and consumers for supporting/opposing GMOs.arrow_forward
- To prevent food-borne illness, food safety considers the following except: Preparation Storage Body weight Handlingarrow_forwardDiscuss the different methods of measuring perishable farm products physical characteristics/properties and their applications (handling, processing, the indication of product quality, and others).arrow_forwardDescribe the importance of food safety and hygiene practices in preventing foodborne illnesses and the key principles of safe food handling.arrow_forward
- HACCP plan hazards analysis of yoghurt Raw Material / Processing Steps HACCP Plan Reference # Hazard number Identified Hazard & Source Type of Hazard (B/C/P) Preventive Measures HB01 Example Presence of listeria/ Salmonella B Environmental swabbing HB02 Example Presence of pathogenic microorganisms B Pathogen screening HB03 Example Pathogenic and spoilage organism in raw milk B Good quality milk from certified supplierarrow_forwardRegarding food security and foot and mouth disease, discuss three strategies that can be used to mitigate the negative impacts of this food security issue in your country.arrow_forwardIn Indonesia describe the food guidance system, health status, common and prominent foods, preparation techniques, holiday observances, religion, food taboos and medicinal uses of food.arrow_forward
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