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 17AYP
List methods other than temperature currently used for preservation in the food industry.
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Discuss the main types of food preservation techniques
Describe microbial sampling procedures for solid foods suchas meat.
Identify the major methods of food preservation.
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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- explain about intrinsic and extrinsic factors in food microbiology.arrow_forwardDescribe the difference between blanching, pasteurization, and canning. What is the purpose of each preservation method, how is the treatment carried out and how are the products to be stored after the treatment?arrow_forwardOutline the topic Canning preservation technique of foods and give images with detailed explanation.arrow_forward
- Distinguish between the sterilization of microbiological mediaand the pasteurization of dairy products.arrow_forwardAll of the following are routinely used to preserve foods excepta) high concentrations of sugar.b) high concentrations of salt.c) benzoic acid.d) freezing.e) ethylene oxide.arrow_forwarddescribe the microbial spoilage and non microbial spoilage in the foodarrow_forward
- “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 surfacesarrow_forwardIn a field scenario, where freezing is not an option and there is no availability of modern food preservation methods. What are the possible ways you can preserve the foods?arrow_forward_____ kills pathogens and some spoilage organisms but does not sterilize substances. _____ kills pathogens and some spoilage organisms but does not sterilize substances. Tyndallization Autoclaving Pasteurization Boilingarrow_forward
- describe the different types of spoilage in canned foods and identify the organisms concerned in each type of spoilagearrow_forwardDrying 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 methodarrow_forwardBriefly discuss the advancements in Food Microbiology from 2000-2021. please cite referencesarrow_forward
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