Podcast
Questions and Answers
Other microorganisms such as __________ are sensitive to acids and prefer alkaline conditions.
Other microorganisms such as __________ are sensitive to acids and prefer alkaline conditions.
Vibrio cholerae
Most bacteria are killed in strong ______ or strong alkaline environment except Mycobacteria.
Most bacteria are killed in strong ______ or strong alkaline environment except Mycobacteria.
acid
Salting and drying reduces the ______ of a food product.
Salting and drying reduces the ______ of a food product.
water activity
The water activity of ______ is equal to 1.0.
The water activity of ______ is equal to 1.0.
Microorganisms require ______, carbohydrates, lipids, water, energy, nitrogen, sulphur, phosphorus, vitamins, and minerals for growth.
Microorganisms require ______, carbohydrates, lipids, water, energy, nitrogen, sulphur, phosphorus, vitamins, and minerals for growth.
Meat has ______, skin and other membranes that prevent microbial entry.
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.
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.
Eggs have ______ and inner membranes that prevent yolk and egg white from infection.
The growth of microorganisms is affected by the environmental ______.
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).
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.
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.
For example, dry grains stored in a ______ environment with high humidity will take up water and undergo mold spoilage.
Microbial growth is an ______ process.
Microbial growth is an ______ process.
The factors that affect microbial growth in foods are ______ and extrinsic factors.
The factors that affect microbial growth in foods are ______ and extrinsic factors.
Most bacteria grow best at ______ or weakly alkaline pH.
Most bacteria grow best at ______ or weakly alkaline pH.
Yeasts and molds grow within a wide pH range of ______ to ______.
Yeasts and molds grow within a wide pH range of ______ to ______.
Microorganisms that are able to grow in acid environment are called ______ microorganisms.
Microorganisms that are able to grow in acid environment are called ______ microorganisms.
Yeasts and molds grow under ______ conditions.
Yeasts and molds grow under ______ conditions.
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Study Notes
Microorganism Sensitivity and Growth Requirements
- Microorganisms such as Mold are sensitive to acids and prefer alkaline conditions
- Most bacteria are killed in strong acid or strong alkaline environments, except Mycobacteria
Food Preservation Methods
- Salting and drying reduces the water activity of a food product
Microorganism Growth Requirements
- Microorganisms require proteins, carbohydrates, lipids, water, energy, nitrogen, sulphur, phosphorus, vitamins, and minerals for growth
Natural Barriers to Microbial Entry
- Meat has skin and other membranes that prevent microbial entry
- Fascia is a thin casing of connective tissue that surrounds and holds every organ, blood vessel, bone, nerve fiber, and muscle in place
- Eggs have outer and inner membranes that prevent yolk and egg white from infection
Environmental Factors Affecting Microbial Growth
- The growth of microorganisms is affected by the environmental temperature
- Various microorganisms require either high oxygen tension (aerobic), low oxygen tension (microaerobic), or absence of oxygen (anaerobic) for growth
Effects of Water Activity on Food Spoilage
- Foods with low water activity placed at high humidity environment take up water, increase their water activity, and get spoiled easily
- Dry grains stored in a humid environment with high humidity will take up water and undergo mold spoilage
Microbial Growth Process
- Microbial growth is an ongoing process
- The factors that affect microbial growth in foods are intrinsic and extrinsic factors
pH Tolerance of Microorganisms
- Most bacteria grow best at neutral or weakly alkaline pH
- Yeasts and molds grow within a wide pH range of 2 to 9
- Microorganisms that are able to grow in acid environment are called acidophilic microorganisms
- Yeasts and molds grow under aerobic conditions
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