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5 Written questions

5 Matching questions

  1. Pasteurization
  2. anaerobic sludge digester
  3. least sensitive
  4. 100C
  5. primary treatment
  1. a canning temperature needed for high acid foods (pH<4.5). Kills all vegetative cells. If spores survive, can't germinate at low pH
  2. b Range of radiation sensitivity: clostridium and bacillus (spores)
  3. c take care of solids leftover from secondary treatment. Rate of digestion is slower than secondary, metaoblism is less efficient, but faster if warmer. Heated to 95-100F. Does reduce final volume of solid, Some molecules can only be decomposed by this. End product: carbon dioxide and METHANE
  4. d 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. e physical separation. Some "biosolids" sink, some floats: grease, oil. Skimmed off. Reducing total amount of organics remaining in water. Little microbial activity involve

5 Multiple choice questions

  1. 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. in body, we convert nitrites and nitrates to ______ which is CARCINOGENIC.
  3. A way to add oxygen so that aerobic microbes will use up oxygen. Water sprayed from rotating booming water trickles through deep bed rocks. Pick up oxygen on rock-layers (biofilm) of decomposers. Remove organics as water passes
  4. 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. (species) Salt tolerant. Food poisoning in high salt food

5 True/False questions

  1. methaneinverted 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.

          

  2. 90-95%canning temperature needed for high acid foods (pH<4.5). Kills all vegetative cells. If spores survive, can't germinate at low pH

          

  3. acetic acidOrganic acids. Vinegar. Often added to veggies, meats, mayo (pickles)

          

  4. 120Ccanning temperature needed for high acid foods (pH<4.5). Kills all vegetative cells. If spores survive, can't germinate at low pH

          

  5. secondary treatmentphysical separation. Some "biosolids" sink, some floats: grease, oil. Skimmed off. Reducing total amount of organics remaining in water. Little microbial activity involve