Podcast
Questions and Answers
What are the main reasons for post-harvest washing of fruits and vegetables?
What are the main reasons for post-harvest washing of fruits and vegetables?
- Removal of dirt and dust, reduction of microbes causing post-harvest disease, reduction in human pathogens (correct)
- Enhancement of natural flavors, prevention of wilting, reduction of pesticide residues
- Prevention of discoloration, elimination of natural waxes, reduction of natural sugars
- Improvement of natural shine, prevention of natural decay, reduction of natural enzymes
What is the purpose of using sanitizers on fruits and vegetables?
What is the purpose of using sanitizers on fruits and vegetables?
- To enhance natural colors and flavors
- To reduce bacteria on the surface and prevent cross contamination (correct)
- To increase the water retention capacity
- To eliminate all microorganisms present
What is a potential risk if the water used for washing fruits and vegetables does not contain an active sanitizer?
What is a potential risk if the water used for washing fruits and vegetables does not contain an active sanitizer?
- Improved visual appeal of the produce
- Cross contamination of the whole batch can occur (correct)
- Enhanced shelf life of the produce
- Loss of natural nutrients in the produce
Which of the following is an example of a fruit and vegetable sanitizer?
Which of the following is an example of a fruit and vegetable sanitizer?
What is the role of chlorine-based sanitizers in washing fruits and vegetables?
What is the role of chlorine-based sanitizers in washing fruits and vegetables?
Which method reduces or stops the activity of microorganisms by modifying or controlling gas atmospheres?
Which method reduces or stops the activity of microorganisms by modifying or controlling gas atmospheres?
What method reduces microbial load through the use of heat or radiation?
What method reduces microbial load through the use of heat or radiation?
Which method reduces or inhibits the activity of microorganisms through the use of chemical agents?
Which method reduces or inhibits the activity of microorganisms through the use of chemical agents?
What is the lowest water activity (aw) at which the majority of spoilage bacteria will grow?
What is the lowest water activity (aw) at which the majority of spoilage bacteria will grow?
At what water activity (aw) is the lower limit for growth of mycotoxigenic moulds?
At what water activity (aw) is the lower limit for growth of mycotoxigenic moulds?
What makes the moisture sorption isotherm unique for each product?
What makes the moisture sorption isotherm unique for each product?
What is the primary mechanism of spoilage inhibition in sauerkraut?
What is the primary mechanism of spoilage inhibition in sauerkraut?
Which chemical preservative is most effective at low pH and is commonly used in soft drinks and tomato sauce?
Which chemical preservative is most effective at low pH and is commonly used in soft drinks and tomato sauce?
Which chemical preservative is more effective than benzoate at pH 4-6 and is commonly used in cheese, yogurt, and wine?
Which chemical preservative is more effective than benzoate at pH 4-6 and is commonly used in cheese, yogurt, and wine?
What is the primary role of nitrites in curing agents for meat?
What is the primary role of nitrites in curing agents for meat?
Why are nitrites allowed in curing agents for meat despite being carcinogenic?
Why are nitrites allowed in curing agents for meat despite being carcinogenic?
Which technology for antimicrobial treatment is not yet in common use due to expense, lack of consumer acceptance, or need for more research?
Which technology for antimicrobial treatment is not yet in common use due to expense, lack of consumer acceptance, or need for more research?
Which chemical preservative is effective at inhibiting microbial growth, metabolic pathways, and cellular transport systems, as well as reducing browning reactions?
Which chemical preservative is effective at inhibiting microbial growth, metabolic pathways, and cellular transport systems, as well as reducing browning reactions?
Which chemical preservative is commonly used in cheese, yogurt, and wine, and is more effective than benzoate at pH 4-6?
Which chemical preservative is commonly used in cheese, yogurt, and wine, and is more effective than benzoate at pH 4-6?
Which chemical preservative is most effective at low pH and is commonly used in soft drinks and tomato sauce?
Which chemical preservative is most effective at low pH and is commonly used in soft drinks and tomato sauce?
What is the primary function of packaging in relation to food preservation?
What is the primary function of packaging in relation to food preservation?
Which type of packaging container holds several primary units?
Which type of packaging container holds several primary units?
In the context of packaging functions, what does 'utility/convenience' refer to?
In the context of packaging functions, what does 'utility/convenience' refer to?
What is the primary function of packaging in relation to food preservation?
What is the primary function of packaging in relation to food preservation?
What is the primary role of tertiary packaging containers?
What is the primary role of tertiary packaging containers?
What is the purpose of secondary packaging containers?
What is the purpose of secondary packaging containers?
Which material may be fortified with additives such as aluminium, plastic, resin, wax to give burst strength, leak protection, grease and tear resistance, and barrier properties?
Which material may be fortified with additives such as aluminium, plastic, resin, wax to give burst strength, leak protection, grease and tear resistance, and barrier properties?
Which type of plastic is commonly used for soft drink and water bottles?
Which type of plastic is commonly used for soft drink and water bottles?
Which plastic type, commonly used for hard plastic bottles and containers, may contain bisphenol A (BPA)?
Which plastic type, commonly used for hard plastic bottles and containers, may contain bisphenol A (BPA)?
What is the revised target for the average recycled content included in packaging for the Australian Packaging Covenant (APCo) 2025?
What is the revised target for the average recycled content included in packaging for the Australian Packaging Covenant (APCo) 2025?
What is the primary focus of the phase out mentioned in the Australian Packaging Covenant (APCo) 2025 Targets?
What is the primary focus of the phase out mentioned in the Australian Packaging Covenant (APCo) 2025 Targets?
What is the main emphasis in the ongoing work related to packaging sustainability mentioned in the text?
What is the main emphasis in the ongoing work related to packaging sustainability mentioned in the text?
