Why is boiling at standard temperature and pressure an inadequate method of processing for canned foods? Multiple Choice Boiling kills nonpathogenic bacteria but pathogenic bacteria will survive. Heat does not kill bacteria, ultraviolet radiation is the only effective method of processing. Boiling to 100 C will kill vegetative C. botulinum cells, but any spores will survive to temperatures of 120°C. Boiling kills C. botulinum bacteria but the exotoxin it produces remains potent.

Why is boiling at standard temperature and pressure an inadequate method of processing for canned foods? Multiple Choice Boiling kills nonpathogenic bacteria but pathogenic bacteria will survive. Heat does not kill bacteria, ultraviolet radiation is the only effective method of processing. Boiling to 100 C will kill vegetative C. botulinum cells, but any spores will survive to temperatures of 120°C. Boiling kills C. botulinum bacteria but the exotoxin it produces remains potent.

Biomedical Instrumentation Systems

1st Edition

ISBN:9781133478294

Author:Chatterjee

Publisher:Chatterjee

Chapter19: Biomedical Laboratory Instrumentation

Section: Chapter Questions

Problem 4Q

See similar textbooks

Similar questions

Radiation when applied will be more effective on gram negatives bacteria than any other pathogen of interest in food. True False
One of the useful properties of agar is its inability to be digested by most microbes. True False
Microorganisms are often grouped according to their optimum growth temperatures. Which groups are most likely to spoil refrigerated foods?
Besides dehydrated foods, how might the amount of water available to microbes be decreased? Group of answer choices Treatment by non-ionizing radiation. Treatment at high pressures for extended periods of time. Storage at temperatures between -2 and 4 °C. Pasteurization Addition of solutes such as salt or sugar.
True or false? it is possible to kill or remove all microorganisims by hand washing or using hand sanitizer ?
Which of the following cannot be grown in artificial media and must be grown in live animals or cells instead? Neisseria gonorrhoeae, the causative agent of gonorrhea Lactococcus lactis, a lactic acid bacterium used to produce cheddar cheese Staphylococcus aureus, a bacterium sometimes found in human nares (nostrils) Staphylococcus epidermidis, a bacterium routinely found on human skin Escherichia coli, a bacterium common in mammalian intestines 21 Treponema pallidum, the causative agent of syphilis
Below is an image of 3 different bacteria, letter labeld, growing on MacConkey Agar. Note that bacteria such as E. coli use mixed acid fermentation, with very high acid production which will cause a colored precipitation around colonies on MacConkey agar. MacConkey Agar C
Describe characteristics of Streptococcus Agalactiae in the Agar: (How does colonies look like (color) and explain does it grow on that agar. (Don't have to write the incubation period) ~ Only describe how would it look like on the Agar: Blood Agar (Aerobic) MacConkey EMB PEA Mannitol Salt Agar Chocolate Agar Nutrient Agar
1. Write briefly about Metabolism of drugs ( just 5 lines ) 2. Write briefly about Polyethylene glycol ( just 3 lines ) 3. The levigating agent , explain about its role in Suppositories manufacturing 4. Write in details about types of gel 5. Write in details about fusion method in ointment preparation
Identify the microorganism/ group of microorganisms involved in the spoilage of the following food: a. Salmon pink discoloration of sauerkraut b. Blue cottony growth on oranges c. Canned curdled evaporated milk
I need help with just the answer. please 44) Which answer is better related to coliform group? Group of answer choices five different genera of bacteria airborne diseases don't belong to the family Enterobactericeae none 43) What are the methods can be considered to be used to identify unknown bacteria in the laboratory? Group of answer choices morphology of colonies biochemical tests Stain Methods all above
Temperature plays a very important role in the growth of fungi, bacteria, and other microorganisms. Most bacteria grow at optimal temperatures. Mesophiles are grown mainly at optimum temperature. What is is the impact of the above on a) on unpasterized milk? 2. Expired date and off-putting odor?