The foods that are likely to decay, spoil, or unsafe to consume are referred to as perishable foods. The potential nature of the microbial food spoilage depends on the moisture levels and nutrient levels of the food. Generally, the perishable foods have high water activity which makes the food to have a very short shelf life. This is because of the spoilage of food caused by the microbial growth. The growth of such microbes in the perishable foods can be controlled by the processes such as canning, refrigeration, freezing, dehydration, pickling, irradiation, and chemicals.

Question

Want to see the full answer?

Answer 1

Question

Chapter 31, Problem 6RQ

Summary Introduction

The foods that are likely to decay, spoil, or unsafe to consume are referred to as perishable foods. The potential nature of the microbial food spoilage depends on the moisture levels and nutrient levels of the food. Generally, the perishable foods have high water activity which makes the food to have a very short shelf life. This is because of the spoilage of food caused by the microbial growth. The growth of such microbes in the perishable foods can be controlled by the processes such as canning, refrigeration, freezing, dehydration, pickling, irradiation, and chemicals.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 2

Question

Chapter 31, Problem 6RQ

Summary Introduction

The foods that are likely to decay, spoil, or unsafe to consume are referred to as perishable foods. The potential nature of the microbial food spoilage depends on the moisture levels and nutrient levels of the food. Generally, the perishable foods have high water activity which makes the food to have a very short shelf life. This is because of the spoilage of food caused by the microbial growth. The growth of such microbes in the perishable foods can be controlled by the processes such as canning, refrigeration, freezing, dehydration, pickling, irradiation, and chemicals.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 3

Question

Chapter 31, Problem 6RQ

Summary Introduction

The foods that are likely to decay, spoil, or unsafe to consume are referred to as perishable foods. The potential nature of the microbial food spoilage depends on the moisture levels and nutrient levels of the food. Generally, the perishable foods have high water activity which makes the food to have a very short shelf life. This is because of the spoilage of food caused by the microbial growth. The growth of such microbes in the perishable foods can be controlled by the processes such as canning, refrigeration, freezing, dehydration, pickling, irradiation, and chemicals.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 4

Question

Chapter 31, Problem 6RQ

Summary Introduction

The foods that are likely to decay, spoil, or unsafe to consume are referred to as perishable foods. The potential nature of the microbial food spoilage depends on the moisture levels and nutrient levels of the food. Generally, the perishable foods have high water activity which makes the food to have a very short shelf life. This is because of the spoilage of food caused by the microbial growth. The growth of such microbes in the perishable foods can be controlled by the processes such as canning, refrigeration, freezing, dehydration, pickling, irradiation, and chemicals.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 5

Chapter 31, Problem 6RQ

Summary Introduction

The foods that are likely to decay, spoil, or unsafe to consume are referred to as perishable foods. The potential nature of the microbial food spoilage depends on the moisture levels and nutrient levels of the food. Generally, the perishable foods have high water activity which makes the food to have a very short shelf life. This is because of the spoilage of food caused by the microbial growth. The growth of such microbes in the perishable foods can be controlled by the processes such as canning, refrigeration, freezing, dehydration, pickling, irradiation, and chemicals.

Answer 6

Chapter 31, Problem 6RQ

Summary Introduction

The foods that are likely to decay, spoil, or unsafe to consume are referred to as perishable foods. The potential nature of the microbial food spoilage depends on the moisture levels and nutrient levels of the food. Generally, the perishable foods have high water activity which makes the food to have a very short shelf life. This is because of the spoilage of food caused by the microbial growth. The growth of such microbes in the perishable foods can be controlled by the processes such as canning, refrigeration, freezing, dehydration, pickling, irradiation, and chemicals.

Answer 7

Chapter 31, Problem 6RQ

Summary Introduction

The foods that are likely to decay, spoil, or unsafe to consume are referred to as perishable foods. The potential nature of the microbial food spoilage depends on the moisture levels and nutrient levels of the food. Generally, the perishable foods have high water activity which makes the food to have a very short shelf life. This is because of the spoilage of food caused by the microbial growth. The growth of such microbes in the perishable foods can be controlled by the processes such as canning, refrigeration, freezing, dehydration, pickling, irradiation, and chemicals.

Answer 8

Expert Solution & Answer

Answer 9

Expert Solution & Answer

Answer 10

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 11

Ch. 31.1 - What is potable water?Ch. 31.1 - Prob. 2MQ Ch. 31.2 - Why is Escherichia coli used as an indicator...Ch. 31.2 - What procedures are used to ensure the safety of...Ch. 31.3 - What organism causes cholera, and what are the...Ch. 31.3 - Prob. 2MQ Ch. 31.4 - How is legionellosis transmitted?Ch. 31.4 - Identify specific measures for control of...Ch. 31.5 - Contrast the causative agents of typhoid and noro...Ch. 31.5 - Prob. 2MQ

Concept explainers

Videos

Want to see the full answer?

Chapter 31 Solutions