Health and Bacteria Overview

World Health Organization

True (A)

<p>Bacteria (A), Viruses (B), Parasites (C), Fungi (D)</p> Signup and view all the answers

<p>Bacteria live everywhere, including in and on us.</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>Bacteria are used in the production of yogurt and sauerkraut.</p> Signup and view all the answers

<p>20-37°C (A)</p> Signup and view all the answers

<p>A mineral concentration equivalent to a 0.9% saline solution.</p> Signup and view all the answers

<p>False (B)</p> Signup and view all the answers

<p>Neutral pH of 7.</p> Signup and view all the answers

<p>Freezing at -20°C (A), Drying (B), Adding acid through fermentation (C), Smoking (D), Cooling at +8°C (E)</p> Signup and view all the answers

<p>Freezing alters the consistency of food, making it more stable. For example, ice changes the texture of food when frozen, making it less hospitable to bacteria.</p> Signup and view all the answers

Complete physical, mental, and social well-being.

Bacteria, viruses, parasites, and fungi.

Too small to see without a microscope.

Yogurt, sauerkraut, waste treatment, biofuel, pharmaceuticals.

Prefers 20-37°C.

0.9% saline solution.

Organic material needed to survive.

Mostly oxygen for survival.

Neutral, about 7.

Preserves food by lowering temperature to -20°C.

Preserves food at 8°C.

Preserves food using vinegar or salt.

Removes moisture to hinder bacteria growth.

Preserves food by combining with salt and drying.

Microscopic living organisms.

Illnesses spread from one organism to another.

Methods used to slow down/prevent bacterial growth in food.

Freezing, refrigeration, drying, smoking, etc.

Ideal conditions of temperature, moisture, and pH bacteria like to survive.