Review Q

Short Answer

1. What is the primary reason that milk is pasteurized?

2. What is the primary reason that wine is pasteurized?

3. What is the most chemically resistant non-spore-forming pathogen?

4. Why are low acid foods processed at higher temperatures than high acid foods?

5. Explain why it takes longer to kill a population of 109 cells than it does to kill a population of 103 cells.

6. How is an iodophore different from a tincture of iodine?

7. How does microwaving a food product kill bacteria?

8. How is preservation different from pasteurization?

9. How are heat-sensitive liquids sterilized?

10. Name two products that are commonly sterilized using ethylene oxide gas.

Multiple Choice

1. Unlike a disinfectant, an antiseptic

A. sanitizes objects rather than sterilizes them.

B. destroys all microorganisms.

C. is nontoxic enough to be used on human tissue.

D. requires heat to be effective.

E. can be used in food products.

2. The D value is defined as the time it takes to kill

A. all bacteria in a population.

B. all pathogens in a population.

C. 99.9% of bacteria in a population.

D. 90% of bacteria in a population.

E. 10% of bacteria in a population.

3. Which of the following is the most resistant to destruction by chemicals and heat?

A. Bacterial endospores B. Fungal spores

C. Mycobacterium tuberculosis D. E. coli E. HIV

4. Ultraviolet light kills bacteria by

A. generating heat.

B. damaging nucleic acids.

C. inhibiting protein synthesis.

D. damaging cell walls.

E. damaging cytoplasmic membranes.

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Responses

  • bungo goldworthy
    What is the primary reason that wine is pasteurized?
    7 years ago

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