Food Preservation

Question 1

purpose of food preservation

Answer 1

NOT to create a safer food, but to extend shelf life

Question 2

slows or stops the growth of pathogens
also slows down microorganism growth and chemical reactions

Answer 2

refrigeration

Question 3

stop microorganism growth ; no pathogenic growth
chemical reactions are inhibited

Answer 3

freezing

Question 4

ensures the destruction of the most problematic microorganisms in food

Answer 4

heat pasteurization

Question 5

all microbial pathogens are destroyed
a vacuum is created, sealed, heated.

Answer 5

canning

Question 6

oxygen is pulled out of the package

Answer 6

vacuum packaging

Question 7

oxygen is replaced by nitrogen or carbon dioxide

Answer 7

modified atmosphere packaging

Question 8

an environment w/o oxygen is very conductive to

Answer 8

C. botulinum growth and toxin production

Question 9

reducing the water activity (less than 0.85)

Answer 9

dehydration and drying

Question 10

creates mild surface dehydration
slows growth of microorganism

Answer 10

smoking

Question 11

chemical change or anaerobic breakdown of food brought about using enzymes or microorganisms
may lower pH less than 4.6 = slow spoilage organism’s growth

Answer 11

fermentation

Question 12

added directly to food and preserves food
lowers pH

Answer 12

organic acids

Question 13

adding salts or other substances to inhibit microbial growth
reduces water activity

Answer 13

curing