Microbial Safety in Food

Coliform bacteria indicate fecal contamination as they are commonly found in the intestines of humans and animals but do not typically grow in nature without such contamination.

Pasteurization reduces microbial loads in foods by heating them to a temperature that kills harmful bacteria without significantly affecting the food's quality.

Storing milk at 4 degrees Celsius is critical as it slows bacterial growth, thereby preventing the spoilage and potential health risks associated with pathogenic bacteria.

<p>The most common foodborne infection linked to poultry is caused by Salmonella.</p> Signup and view all the answers

<p>Fruits and vegetables can become contaminated through the soil or water they come in contact with during growth, and through processing, storage, and preparation.</p> Signup and view all the answers

<p>The Standard Plate Count involves serial dilutions of a food sample plated on growth media, where bacterial colonies are counted to estimate bacterial load in CFUs.</p> Signup and view all the answers

<p>Serial dilution produces highly dilute solutions, making it easier to count bacteria; the counts are then adjusted based on the dilution factor for accuracy.</p> Signup and view all the answers

<p>The Standard Plate Count may be inaccurate because a single colony can originate from multiple bacteria, leading to potential underestimations of actual bacterial loads.</p> Signup and view all the answers

<p>UHT pasteurization sterilizes food products, extending shelf life and ensuring they are free of microbial contamination when done aseptically.</p> Signup and view all the answers

<p>Contamination routes differ; for example, poultry might be affected by handling and processing, while fruits and vegetables can be contaminated through soil and water.</p> Signup and view all the answers