Chapter 16: Preventing Food Spoilage

Question 1

What is one of the easiest and oldest ways of preventing food spoilage?

Answer 1

Reduction of water activity

Question 2

What type of reactions will not occur in microbes without water?

Answer 2

Hydrolytic Catabolic Reactions

Question 3

What molecule will not be produced without water activity?

Answer 3

ATP

Question 4

What are two ways to remove water directly from food?

Answer 4

Desiccation, Lyophilization

Question 5

What is another way besides directly removing water?

Answer 5

Solutes (salt/sugar)

Question 6

What is another way besides water removal to prevent food spoilage in a sheep and efficient manner?

Answer 6

Temperature control

Question 7

What food spoilage technique involves cooling?

Answer 7

Refrigeration

Question 8

What food spoilage technique involves heating?

Answer 8

Pasteurization

Question 9

What can control of temperature be combined with to prevent food spoilage?

Answer 9

Pressure

Question 10

What does temperature and pressure control together help eliminate?

Answer 10

Endospores

Question 11

What types of microbes are not susceptible to temperature control?

Answer 11

Psychrophiles, Thermophiles

Question 12

What is the term for the process of combining temperature with pressure control to eliminate food spoilage?

Answer 12

Canning

Question 13

What chemical property can be increased to prevent spoilage?

Answer 13

Acidity

Question 14

What term describes placing foods in vinegar or allowing microbial fermentation to naturally drop the pH over time?

Answer 14

Pickling

Question 15

What process is caused by acid and causes cellular enzymes and nutrient transport perm eases to be destroyed/inactivated?

Answer 15

Protein denaturization

Question 16

What do chemical preservatives typically do to prevent food spoilage?

Answer 16

Reduce pH

Question 17

What are 3 examples of natural antimicrobial preservatives?

Answer 17

Bacteriocins, Lactic acid, Citric acid

Question 18

What is an example of an artificial preservative that can cause an allergic reaction?

Answer 18

Sulfur Dioxide

Question 19

What technique can be used to prevent food spoilage by damaging microbial DNA?

Answer 19

Irradiation

Question 20

What type of irradiation is surface level only and not strong?

Answer 20

Non-ionizing radiation (UV)

Question 21

What type of irradiation is stronger and more penetrating?

Answer 21

Ionizing radiation (gamma/X-ray)

Question 22

What technique for preventing food spoilage uses vacuum packing to take oxygen out of the package?

Answer 22

Modified Atmosphere Packaging (MAP)

Question 23

What gases are sometimes flooded into vegetable packaging?

Answer 23

CO2, NO2

Question 24

What is often packed in a high oxygen environment to reduce growth of anaerobic microbes?

Answer 24

Red Meat

Question 25

What type of technology uses multiple levels of antimicrobial control in food?

Answer 25

Hurdle Technology

Question 26

What two food spoilage techniques are used for milk?

Answer 26

Pasteurize, Refrigeration

Question 27

What two food spoilage techniques are used for ketchup?

Answer 27

High solutes, Low pH

Question 28

What two food spoilage techniques are used for salad greens?

Answer 28

MAP, Refrigeration

Question 29

What two food spoilage techniques are used for MRE’s?

Answer 29

Dehydration, Irradiation