MICRO BIO FINAL (CHP 25) - Applied Microbiology & Food Safety

Question 1

what are (3) drinking water microbial dangers

Answer 1

typhoid
cholera
dysentary

Question 2

what are the (3) water purification phases

Answer 2

primary phase
secondary phase
tertiary phase

Question 3

primary phase: ________ bulkier materials are skimmed off & suspended ________ are allowed to _______.

Answer 3

floating
particles
settle

Question 4

secondary phase: _______ residue from primary undergoes active microbial _______ & ________ decomposition is sped up by the slude produced.

Answer 4

aqueous
decomposition
aerobic

Question 5

tertiary phase: _______ from the secondary plase is ________ off and is further filtered & _________.

Answer 5

water
siphoned
chlorinated

Question 6

what are (2) fermented plant products we eat?

Answer 6

rhizopus: temph
aspergillis: soy sauce

Question 7

what are the (2) starting ingrediants in beer & what are the (2) products

Answer 7

starting:
-yeast
-sugar
products:
-ethenol
-CO2

Question 8

what are (2) milk fermentation products

Answer 8

cheese

yogurt

Question 9

what are (2) industrial fermentation products

Answer 9

vitamins

vaccines

Question 10

industrial fermentation require what kind of containers

Answer 10

stainless steel

Question 11

what temperature range is adequate to prevent spoilage in the refrigerator

Answer 11

40 degree C

Question 12

(2) milk products cheese produces

Answer 12

milk sugar (lactose-fermented)
milk protein (casein-denurted)

Question 13

food infections: an __________ dose must be present

Answer 13

infectious

Question 14

food intoxication: enough cells to _______ the ______ must be present

Answer 14

produce

toxin

Question 15

(5) aseptic techniques that can be used in the kitchen

Answer 15

handwashing
proper hygiene
covering foods
eliminating pests
avoid cross contamining

Question 16

(5) food presercation stratgies

Answer 16

heating
radation
filtration of lipids
refrigeration (40 degree C)
chemical treatment

Question 17

HTST?

Answer 17

high-temperature short-time

Question 18

most common HTST of pasteurization

Answer 18

HTST (72 degrees & 15 sec)

Question 19

15 degrees C to 40 degrees C: best range for

Answer 19

growth

Question 20

(4) forms of chemical preservations

Answer 20

organic acids
nitrogen salts
table sugar
ethylene oxide

Question 21

(3) microbes known as “starter cultures”

Answer 21

bacteria
molds
yeasts

Question 22

the solid waste from tertiary phase is harvested & _____ w/ the help of ________ digesters

Answer 22

reused

anaerobic

Question 23

biotechnology: generally accepted as the use of ______ systems and ________ to develop or make useful products

Answer 23

living

organisms