Chapter 7 Control Of Microbial Growth

Question 0

Sterilizing agent

Answer 0

Sterilant

Question 1

Sterilization

Answer 1

Remival or destruction of all living microorganisms

Question 2

Commercial sterilization

Answer 2

Food is subjected to only enough heat to destroy endospores of C. Botulinum

Question 3

Disinfection

Answer 3

Destroys all harmful microorganisms

Question 4

Antisepsis

Answer 4

Disinfecting living tissue

Question 5

Degerming

Answer 5

Mechanical removal of microorganisms. Not killing

Question 6

Sanitization

Answer 6

Lower microbial counts to safe public health levels

Question 7

Thermal death point. TDP

Answer 7

Lowest temperature at which all the microorganism in a particular liquid suspension will be killed in 10 minutes

Question 8

Thermal death time. TDT

Answer 8

Minimal length of time for all bacteria in a particular liquid culture to be killed at a given temperature

Question 9

Decimal reduction time DRT

Answer 9

Time, in minutes, in which 90% of a population of bacteria at a given temp will be killed

Question 10

Autoclave

Answer 10

High temperatures achieved by steam under pressure. Used to sterilize.

Question 11

Thermoduric

Answer 11

Heat resistant bacteria

Question 12

High temperature short time lasteurization HTST

Answer 12

Pasteurization that uses temps of at least 72 degrees C but for only 25 seconds

Question 14

Equivalent treatment

Answer 14

As the temp increases, less time is needed to kill the same amount of microbes (inverse relationship)