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5 Written questions

5 Matching questions

  1. Injection of ozone
  2. Staphylococcus aureus
  3. Radiation
  4. benzoic acid
  5. canning
  1. a permitted 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.
  2. b Organic acids. Added to juices, jams, tomatoes, soda (salt)
  3. c (species) bacteria that grow in food, orginally from skin. Secrete toxin into food that induces vomiting and diarrhea. Self-limiting. Associated with SALTY foods.
  4. d Disinfection after secondary treatment depends on next use. Very reactive, very damaging to living thing
  5. e inverted by N.Appert, big prize from napoleon. Heating of food in bottles and seal it. Main concern now is growth from any surviving bacterial spores.

5 Multiple choice questions

  1. ultra high temp. Usually sterilized milk, if sealed, don't need to refrigerate.
  2. prevent, slow spoilage. Dilemma, need to inhibit or kill microbes but agents can't be too toxic.
  3. high energy/ionizing radiation. Gamma rays. Knock electrons away from atoms. Creates very reactive free radicals that damage cell components. Kills cells
  4. Range of radiation sensitivity: clostridium and bacillus (spores)
  5. chemicals added primarily to stop chemical oxidation. Stop oxidation of fats that yields short chain fatty acids (odor, taste problems). May also have anti-microbial activity.

5 True/False questions

  1. Pasteurizationprevent, slow spoilage. Dilemma, need to inhibit or kill microbes but agents can't be too toxic.


  2. listeria(genus)-associated with poultry. Meant-contaminated during slaughtering and eggs that pass through cloaca.


  3. nitrates and nitritescommon 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.


  4. activated sludge tankclarified water aerated by injection of air. A way to add oxygen so that aerobic microbes will use up oxygen.


  5. 63C for 30minshigh temp, short time (HTST)


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