Food Preservation Methods Quiz

Preventing or slowing down the growth of microorganisms by keeping them out.

Removing microorganisms from food through filtration.

Creating conditions where microorganisms cannot thrive, like low temperatures or lack of oxygen.

Killing microorganisms using heat or radiation.

Inactivating food enzymes through processes like blanching to slow down spoilage.

Preventing chemical reactions that can cause food spoilage, like oxidation.

Extending the lag phase of microbial growth to delay spoilage, aiming to minimize contamination and the introduction of actively growing microbes.

Using unfavorable environmental conditions like temperature, pH, or lack of oxygen to slow or prevent microbial growth.

The process of using high temperatures to kill microbes in food, thus preventing spoilage and ensuring safety for consumption.

The time it takes to kill microbes using heat decreases as the temperature increases.

The more microbes present, the longer the heat treatment needs to be to kill them all.

The conditions microbes have lived in affect their resistance to heat.

Microbes in different stages of growth have varying levels of resistance to heat, with the late lag phase and stationary phase showing the highest resistance.

A heat treatment method that kills some, but not all, harmful microorganisms in food, typically below 100°C.

A heat treatment method where food is heated at or above 100°C, aiming to kill most or all microbes, including heat-resistant ones.

A heat treatment method where food is heated at around 100°C, aiming to kill most microbes, but not necessarily making it completely sterile.

A food preservation method that uses high temperatures for a short duration, typically 71.7°C for 15 seconds.

A food preservation method involving lower temperatures applied for a longer time, typically 62.8°C for 30 minutes.

An extreme pasteurization method with very high temperatures (137.8°C) for a short duration, typically 2 seconds.

A test used to determine if milk has been properly pasteurized by detecting the presence of an enzyme called alkaline phosphatase.

A category of sterilization techniques using very high temperatures, such as heating milk to 150°C.

A bacterium known for its high heat resistance, often used to test the effectiveness of sterilization processes.

The time required to kill 90% of microorganisms at a specific temperature.

The temperature that kills all microorganisms in a specific time (usually 10 minutes).

The time needed to kill a particular number of microorganisms at a fixed temperature.

Freezing temperatures prevent the growth of most foodborne microorganisms.

Refrigeration temperatures significantly reduce the growth rate of microorganisms.

This bacterium can survive and grow even at low temperatures, posing a risk in refrigerated foods.

Common storage temperatures usually remain below 15°C, suitable for short-term storage of some vegetables.

Chilling storage uses temperatures close to freezing (between -1 to 8°C), ideal for storing perishable items like meats, seafood, and dairy.

Controlling the composition of the storage atmosphere with gases like CO2 or ozone to preserve food.

The process of using cold temperatures to slow down microbial growth and enzymatic activity, preserving food quality.

The use of ultraviolet (UV) light, often combined with chilling, to kill or inhibit microorganisms and extend shelf life.

Preserving foods by lowering their temperature to below freezing, effectively stopping microbial growth and slowing down enzymatic reactions.

The process of using heat (hot water or steam) to inactivate enzymes in vegetables, enhancing their quality and extending their shelf life.

The concentration of carbon dioxide (CO2) that is most optimal for preserving eggs.

The concentration of carbon dioxide (CO2) that is most optimal for preserving chilled beef.

The concentration of carbon dioxide (CO2) that is most optimal for preserving bacon.

A process where food temperatures are lowered rapidly to about -20°C within 30 minutes.

A process where food temperatures are lowered slowly over a longer period of time, typically 3 to 72 hours.

Small ice crystals form within the cells of food during quick freezing, minimizing damage.

Large ice crystals form outside the cells during slow freezing, causing more damage to the food.

The effect of quick freezing on metabolic processes, essentially putting them on hold.

The effect of slow freezing on metabolic processes, allowing some adaptation but potentially leading to damage.

Freezing a food rapidly to about -20°C within 30 minutes results in smaller ice crystals, minimizing damage to the food's cells.

Quick freezing helps slow down microbial growth by quickly lowering the temperature, preventing spoilage.