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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
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