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5 Written questions

5 Matching questions

  1. Pasteurization
  2. nitrates and nitrites
  3. predation
  4. listeria
  5. secondary treatment
  1. a common in preserved meats such as bacon, pepperoni. KILL microbes (Cidal agent) like salmonella by inhibiting enzymes used in ATP productions. Preserve red color of hemoglobin.
  2. b treating "clarified" water. COntains microbe, possible pathogens, dissolved organics, suspended organics.
  3. c (genus) bacteria associated with unpasteurized cheese and "pre-cooked meats"-hot dogs, deli meats
  4. d pathogens are trapped in floc. They get killed by _________: protozoans eat bacteria
  5. e brief exposure to high temperature. Can't be too long or changes the quality of food. Used mostly in milk. Kills ALL pathogens, and reduce number of spoilage bacteria (extend shelf-life)

5 Multiple choice questions

  1. Organic acids. Added to fruits, margarine, meat
  2. physical separation. Some "biosolids" sink, some floats: grease, oil. Skimmed off. Reducing total amount of organics remaining in water. Little microbial activity involve
  3. G.R.A.S. few resctrictions. Most will inhibit the uptake of key amino acids (key nutrients). All lower pH so enzymes won't work-inhibit growths.
  4. (species) bacteria that will grow in food. Secrete toxin. Causes vomiting, diarrhea. Source: soil bacteria in dust.
  5. end product of anaerobic sludge digester. Organics will be fermented or organic acids + carbon dioxide. It is then converted to _________ by methanogens.

5 True/False questions

  1. stable sludgeOrganic acids. Added to fruits, margarine, meat

          

  2. Injection of ozoneDisinfection after secondary treatment depends on next use. Very reactive, very damaging to living thing

          

  3. sand filterspermitted for some foods. Will sterilize but can/will cause chemical changes in food. Creates peroxides that degrade proteins. End product: NH3 and amines. Degrade fats, short chain fatty acids. Was concern might create carcinogen.

          

  4. 140C for 2 secultra high temp. Usually sterilized milk, if sealed, don't need to refrigerate.

          

  5. Staphylococcus aureus(species) bacteria that grow in food, orginally from skin. Secrete toxin into food that induces vomiting and diarrhea. Self-limiting. Associated with SALTY foods.

          

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