5 Written questions
5 Matching questions
- benzoic acid
- Staphylococcus aureus
- Lactic acid
- least sensitive
- sorbic acid
- a Organic acids. Added to juices, jams, tomatoes, soda (salt)
- b Range of radiation sensitivity: clostridium and bacillus (spores)
- c Organic acids. Added to fruits, margarine, meat
- d Organic acids-often naturally produced in fermented foods. Foods naturally preserved. (cheese)
- e (species) Salt tolerant. Food poisoning in high salt food
5 Multiple choice questions
- pathogens are trapped in floc. They get killed by _________: protozoans eat bacteria
- (species) bacteria that grow in food, orginally from skin. Secrete toxin into food that induces vomiting and diarrhea. Self-limiting. Associated with SALTY foods.
- (Genus) spoil meat, secrete green fluorescent slime.
- below -20C. Solutes in food depress the freezing point of water. Must have all water in form of solid ice. Can preserve food indefinitely. Some are killed by ice-crystals. Some are simply preserved
- 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 True/False questions
acetic acid → Organic acids. Vinegar. Often added to veggies, meats, mayo (pickles)
stable sludge → End of water treatment process is left with __________. Very slow to decompose. Not likely to create big problems, can be buried in landfill. Could improve soils, but depend on what is in it.
Pasteurization → pathogens are trapped in floc. They get killed by _________: protozoans eat bacteria
secondary treatment → treating "clarified" water. COntains microbe, possible pathogens, dissolved organics, suspended organics.
Clostridium botulinum → (species) bacteria found in soil. Anaerobic in can food. Causes paralysis