spoilage - microbial inactivation Flashcards
1
Q
at what pressure does vegetative cells and fungi reduce?
and at what pressure spores?
A
- 400 MPa
- 1200 MPa
2
Q
at what temp do thermophilis, mesophilis and psychrotrophs grow?
A
- 60-90
- 40-47
- 30-35
3
Q
what is appertisation?
A
refers to the processes where the only organisms that survive are non-pathogenic and incapable of developing within the product under normal conditions of storage
4
Q
Mastitis:
A
inflammatory disease of mammary tissue.
5
Q
which micro organisms are associated with spoilage of refrigerated raw milk?
A
- pseudomonas
- acineobacter
- alcaligenes
6
Q
which MO are associated with spoilage of MAP fish products?
A
- shewanella
- photobacterium
- they are able to grow under microaerophilic and anaerobic conditions
- when they can use TMAO as an electron acceptor
- Pseudomonas is associated with fresh, refrigerated fish
7
Q
By what will pseudomonas be killed
A
heat treatment
8
Q
by what will lactobacillus be killed
A
heat treatment
9
Q
by what will listeria be killed
A
heat treatment
10
Q
by what will bacillus be killed
A
by lack of oxygen
11
Q
A
