Foundations in Microbiology
10th Edition
ISBN: 9781259705212
Author: Kathleen Park Talaro, Barry Chess Instructor
Publisher: McGraw-Hill Education
expand_more
expand_more
format_list_bulleted
Question
Chapter 27.L1, Problem 7MCQ
Summary Introduction
Introduction:
Temperature plays a major role in food preservation and preventing food spoilage. Temperature can be used as high heat or as refrigeration and freezing.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solutionStudents have asked these similar questions
A food maintenance temperature that generally will prevent foodpoisoning isa. below 4°C
b. above 60°C
c. room temperature
d. both a and b
Food poisoning is caused by eating contaminated food. How can it be prevented?
A. Cooking meat and poultry thoroughly
B. Washing fruits and vegetables before eating or cooking them
C. Storing food properly
D. All of the above
(a) Increasing the number of microorganisms in a composting system through inoculum addition, hastens the decomposition process; (b) The heating of the compost pile up to thermophilic levels destroys weed seeds and kills plant pathogenic microorganisms
A. If statement A is true
B. if statement B is true
C. both statement A and B are true
D. statement A nor B are true
Chapter 27 Solutions
Foundations in Microbiology
Ch. 27.1 - Prob. 1ELOCh. 27.1 - Outline the steps in treatment of municipal water...Ch. 27.1 - Prob. 3ELOCh. 27.1 - Draw a diagram of the flow of water in a utility...Ch. 27.1 - Prob. 2CYPCh. 27.1 - Prob. 3CYPCh. 27.1 - Prob. 4CYPCh. 27.1 - Prob. 5CYPCh. 27.1 - How does treatment of drinking water and sewage...Ch. 27.2 - Prob. 4ELO
Ch. 27.3 - Characterize the basic science behind the use of...Ch. 27.3 - Describe the microbiological processes involved in...Ch. 27.3 - Outline the fermentation processes related to the...Ch. 27.3 - Explain several ways that microbes may be used as...Ch. 27.4 - Prob. 9ELOCh. 27.4 - Prob. 10ELOCh. 27.4 - Prob. 11ELOCh. 27.4 - Prob. 12ELOCh. 27.4 - Prob. 7CYPCh. 27.4 - Prob. 8CYPCh. 27.4 - Outline the steps in beer making.Ch. 27.4 - List the steps in wine making.Ch. 27.4 - Prob. 11CYPCh. 27.4 - Prob. 12CYPCh. 27.4 - Describe five types of fermentations.Ch. 27.4 - What are the main criteria regarding the safety of...Ch. 27.4 - Prob. 15CYPCh. 27.4 - Prob. 16CYPCh. 27.4 - Prob. 17CYPCh. 27.5 - Prob. 13ELOCh. 27.5 - Describe industrial fermentations and the role of...Ch. 27.5 - Outline the steps in industrial mass production of...Ch. 27.5 - Prob. 16ELOCh. 27.5 - Prob. 18CYPCh. 27.5 - Prob. 19CYPCh. 27.5 - What is meant by biotransformation?Ch. 27.5 - Prob. 21CYPCh. 27.5 - Explain what is meant by downstream processing.Ch. 27.5 - List some specific examples of products derived...Ch. 27.L1 - Prob. 1MCQCh. 27.L1 - Milk is usually pasteurized by a. the...Ch. 27.L1 - Substances given off by yeasts during fermentation...Ch. 27.L1 - Which of the following is added to facilitate milk...Ch. 27.L1 - Prob. 5MCQCh. 27.L1 - Prob. 6MCQCh. 27.L1 - Prob. 7MCQCh. 27.L1 - Prob. 8MCQCh. 27.L1 - The large tanks used in industrial production of...Ch. 27.L1 - Prob. 10MCQCh. 27.L1 - Prob. 1CSRCh. 27.L1 - Prob. 2CSRCh. 27.L1 - If the bacterium in question during the perlo...Ch. 27.L1 - Prob. 1WCCh. 27.L1 - Summarize the basic processes in food...Ch. 27.L1 - Outline the major methods used to prevent...Ch. 27.L1 - Prob. 4WCCh. 27.L2 - Describe three important potential applications of...Ch. 27.L2 - Prob. 2CTCh. 27.L2 - a. What is the purpose of boiling the wort in beer...Ch. 27.L2 - Prob. 4CTCh. 27.L2 - Explain the ways that biotransformation by...Ch. 27.L2 - Log on to http: //www.cdc.gofv/pulseiiety to learn...Ch. 27.L2 - Prob. 1VCCh. 27.L2 - From chapter 8, Figure 8.23. Correlate the stages...
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- Signing up for weight watchers because you’ve learned you have high blood pressure due to obesity is an example of what type of prevention? A. Primary B. Tertiary C. Quaternary D. Secondaryarrow_forwardPotato Chips: a. are sold in bags filled with O2 (oxygen) gas b. are sold in bags filled with N2 (nitrogen) gas c. contain more calories per 100g than raw potatoes d. have a higher fat content per 100g than raw potatoes e. have a higher protein content per 100g than raw potatoesarrow_forwardDrug A has a log P of -1.88 and Drug B has a log P of -1.09. Which drug would more easily dissolve in the GI tract and why? Answers A-D A Drug A because it is more lipophilic than Drug B B Drug B because it is more hydrophilic than Drug A C Drug A because it is more hydrophilic than Drug B 5 D Drug B because it is more lipophilic than Drug Aarrow_forward
- Which of the following claims is NOT FDA approved? A. Reduce hypertension B.Fat free C.Low potassium D. Reduced caloriesarrow_forwardWhich of the following claims is NOT FDA approved? A. Reduce hypertension B. Fat free C. Low potassium D. Reduced caloriesarrow_forwardThe order of additives on a product label is by: a. caloric index b. production expense c. prevalence in the product d. toxicity levelarrow_forward
- _____ are a good source of soluble fiber. a. Lean meats c. Whole grains b. Dairy products d. Vegetable oilsarrow_forwardWho is responsible for determining the safety andf efficacy of any dietary supplement? A. FDA B. CDC C. the manufacturer of the supplement D. EPAarrow_forwardabout microorganims a. How are microorganisms beneficial in the food industry? b. Use of Microbes for Improving Food Safety and Quality c. How do you ensure the microbial safety of the food industry?arrow_forward
- Refrigerating or freezing foods will kill most or all bacteria present in the food? A. True B. Falsearrow_forwardFor chronic and emotional issues, you may use oils as needed: Choose one answer. a. at 3% dilution b. at 5% dilution c. at lower dilutions d. at higher dilutionsarrow_forward8. A retort pouch is: a) Filled first with food product and then retorted (heat-sterilization) to extend product shelf life. b) Food is heat-sterilized first, and then added to a pouch under nitrogen c) Retort pouches requires thermally stable seals d) Both a and carrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
- Basic Clinical Lab Competencies for Respiratory C...NursingISBN:9781285244662Author:WhitePublisher:Cengage
- Essentials of Pharmacology for Health ProfessionsNursingISBN:9781305441620Author:WOODROWPublisher:Cengage
Basic Clinical Lab Competencies for Respiratory C...
Nursing
ISBN:9781285244662
Author:White
Publisher:Cengage
Essentials of Pharmacology for Health Professions
Nursing
ISBN:9781305441620
Author:WOODROW
Publisher:Cengage
What is a Primary and Secondary Metabolite?; Author: Unicity International;https://www.youtube.com/watch?v=TRNUURm0agM;License: Standard Youtube License