Food Preservation and Microbial Control Quiz

Food Preservation and Microbial Control

• Thermal Death Time (TDT) curve shows the relationship between temperature and time needed to kill microorganisms.
• D-value is the time required to kill 90% of microbial population and varies with temperature.
• F-value represents the time needed at a specific temperature to achieve desired sterility level.
• Refrigeration (2-8˚C) slows microbial growth, while freezing (-18°C) stops it by water unavailability.
• Dehydration through conventional or freeze-drying inhibits microbial growth by reducing water activity.
• Modified atmosphere packaging (MAP) alters the gaseous environment to preserve food freshness.
• Various forms of radiation (α, β, γ, X-ray) destroy microorganisms and inhibit biochemical changes.
• Membrane filtration removes solids and microorganisms from liquid foods.
• Acid addition, salt curing, and sugar preservation inhibit microbial growth through different mechanisms.
• Antimicrobial food additives are controversial chemical compounds that inhibit microorganism growth.
• Fermentation by lactic acid bacteria lowers pH and produces bacteriocins to inhibit microbial growth.
• Self-check exercises include questions on food preservation purposes, principles, pasteurization, sterilization, and microbial D-values.

Food Preservation and Microbial Control

• Thermal Death Time (TDT) curve shows the relationship between temperature and time needed to kill microorganisms.
• D-value is the time required to kill 90% of microbial population and varies with temperature.
• F-value represents the time needed at a specific temperature to achieve desired sterility level.
• Refrigeration (2-8˚C) slows microbial growth, while freezing (-18°C) stops it by water unavailability.
• Dehydration through conventional or freeze-drying inhibits microbial growth by reducing water activity.
• Modified atmosphere packaging (MAP) alters the gaseous environment to preserve food freshness.
• Various forms of radiation (α, β, γ, X-ray) destroy microorganisms and inhibit biochemical changes.
• Membrane filtration removes solids and microorganisms from liquid foods.
• Acid addition, salt curing, and sugar preservation inhibit microbial growth through different mechanisms.
• Antimicrobial food additives are controversial chemical compounds that inhibit microorganism growth.
• Fermentation by lactic acid bacteria lowers pH and produces bacteriocins to inhibit microbial growth.
• Self-check exercises include questions on food preservation purposes, principles, pasteurization, sterilization, and microbial D-values.