Factors Affecting Microbial Growth in Food

Other microorganisms such as __________ are sensitive to acids and prefer alkaline conditions.

Most bacteria are killed in strong ______ or strong alkaline environment except Mycobacteria.

Salting and drying reduces the ______ of a food product.

The water activity of ______ is equal to 1.0.

Microorganisms require ______, carbohydrates, lipids, water, energy, nitrogen, sulphur, phosphorus, vitamins, and minerals for growth.

Meat has ______, skin and other membranes that prevent microbial entry.

Fascia is a thin casing of ______ tissue that surrounds and holds every organ, blood vessel, bone, nerve fiber and muscle in place.

Eggs have ______ and inner membranes that prevent yolk and egg white from infection.

The growth of microorganisms is affected by the environmental ______.

Various microorganisms require for growth, either high oxygen tension (aerobic), low oxygen tension (microaerobic) or ______ of oxygen (anaerobic).

Foods with low water activity placed at high ______ environment take up water, increase their water activity and get spoiled easily.

For example, dry grains stored in a ______ environment with high humidity will take up water and undergo mold spoilage.

Microbial growth is an ______ process.

The factors that affect microbial growth in foods are ______ and extrinsic factors.

Most bacteria grow best at ______ or weakly alkaline pH.

Yeasts and molds grow within a wide pH range of ______ to ______.

Microorganisms that are able to grow in acid environment are called ______ microorganisms.

Yeasts and molds grow under ______ conditions.