Busy. Please wait.
or

show password
Forgot Password?

Don't have an account?  Sign up 
or

Username is available taken
show password

why


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
Know
remaining cards
Save
0:01
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
Retries:
restart all cards
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

FoodMicroLecture 13

Food Micro Midterm 3

TermDefinition
Define low water activity foods. Dried, desiccated, or low moisture foods which do not contain more than 25% moisture.
Low water activity foods have an aw between ____ and ____. 0-0.60
Intermediate water activity foods have an aw between ____ and ____. 0.60-0.85
What are the three types of microbial hazards with low aw foods? Vegetative cells, spores, mycotoxins
In preserving foods by drying, the activity of microbes is _____. inhibited
____ ____ is one of the best known ways of preserving microbes. Freeze drying
T or F: Salmonella need to grow in order to cause illness. False
T or F: Salmonella cannot survive the drying process. False
T or F: As water activity decreases, heat resistance increases. True
Describe controlled wet cleaning. Drying is completed following the use of wet cleaning methods (eg. alcohol-based sanitizers).
Name three ways which outbreaks with low moisture foods can occur. Inclusion of contaminated raw ingredients, insufficient processing, post-processing contamination.
Name three ways to prevent Salmonella entry/spread in a processing facility. Monitor airflow, pests, water, leaks.
T or F: To prevent and minimize bacterial growth, wet cleaning should be used. False
Control elements: 1. prevent the ____ into the processing facility. entry
Control elements: 2. Enhance _____ practices. hygienic
Control elements: 3. Apply hygienic design to ______ and ______. building, equipment
Control elements: 4. Prevent/minimize _____ growth. bacterial
Control elements: 5. Control incoming ____ ____ levels. raw ingredients
Control elements: 6. Validate ______ control measures. inactivation
Control elements: 7. Establish ______ and corrective actions. verification
Created by: goberoi