NESTER'S MICROBIOLOGY-ACCESS
9th Edition
ISBN: 9781260518498
Author: Anderson
Publisher: MCG
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Textbook Question
Chapter 5, Problem 8SA
How does microwaving a food product kill bacteria?
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Chapter 5 Solutions
NESTER'S MICROBIOLOGY-ACCESS
Ch. 5 - How is preservation different from pasteurization?Ch. 5 -
2. What is the most chemically resistant...Ch. 5 - Explain why it takes longer to kill a population...Ch. 5 - What is the primary reason that wine is...Ch. 5 -
5. What is the primary reason that milk is...Ch. 5 - When canning, why are low-acid foods processed at...Ch. 5 - How are heat-sensitive liquids sterilized?Ch. 5 -
8. How does microwaving a food product kill...Ch. 5 -
9. How is an iodophore different from a tincture...Ch. 5 - Name two products commonly sterilized using...
Ch. 5 - Unlike a disinfectant, an antiseptic a) sanitizes...Ch. 5 - The D value is defined as the time it takes to...Ch. 5 - Prob. 3MCCh. 5 - Prob. 4MCCh. 5 - Which concentration of alcohol is the most...Ch. 5 - All of the following could be used to sterilize an...Ch. 5 - All of the following are routinely used to...Ch. 5 - Aseptically boxed juices and cream containers are...Ch. 5 - Commercial canning processes are designed to...Ch. 5 -
10. Which of the following is false?
a) A...Ch. 5 - An agriculture extension agent is preparing...Ch. 5 - As a microbiologist representing a food...Ch. 5 - This graph shows the time it takes to kill...Ch. 5 -
2. This diagram shows the filter paper method...
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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
- What is the purpose of pasteurization in performing a simple fermentation process utilizing available raw materials such as fresh fruit and vegetables?arrow_forwardWhat is the key difference between reactions that result in the final product of fermentation to form lactic acid or alcohol? What significance do these differences have in terms of microbial technology?arrow_forwardWhat are the advantages and disadvantages of having microbes in your food?arrow_forward
- What is agar?arrow_forward11. Foods can be preserved in all the followings except: a) lyophilizing b) Drying c) Salting d) Fermentation 12. The temperature of the autoclave should be held for _____ minutes at least: a) 10 b) 15 c) 20 d) 30 13. The organism used to produce soft cheese is: a) Penicillium b) lactic acid producing bacteria c) ethanol producing bacteria d) a and carrow_forwardWhat are some advantages and disadvantages of using ionizing radiation to sterilize food?arrow_forward
- What are bioreactors ? How are large volume of culture maintained and processed in them ?arrow_forwardWhy are petri dishes ALWAYS stored and incubated upside down? Question 17 options: a) helps bacteria grow b) the lid is larger and make the dish more stable c) prevents condensation from dripping on to agar surface d) so the label can be seenarrow_forwardHow moisture can be removed from food by freeze-drying method? Explain in detail.arrow_forward
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