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FoodMicroLecture 22

Final Exam

Describe thermobacteriology. Concerned with the relationship between bacteria and heat; studies efficacy of heat sterilization techniques; associated with low-acid canned foods/C. botulinum.
Thermobacteriology processes must render the food ____ and ____. safe, commercially stable
Describe microbial death. Failure of reproduction, absence of growth during opportunity.
T or F: Viable but non culturable cells are considered dead. True
Name three physiological factors which affect microbial inactivation. Growth medium, pH, temperature, competition, antimicrobials
Define thermal death time. Time necessary to inactivate a defined concentration of bacterial spores or vegetative cells at a specified temperature.
T or F: Thermal death time depends on curve shape. False
For first order destruction, the level of microbial concentration depends on the _____ of product. volume
What are the three assumptions made to use the survival curve? Even distribution of innoculum, linear response, isothermal temperature.
Define transformation. Used to get a linear response from a set of log values.
T or F: The thermal death time curve is linear with temperature. True
Define lethal rate. The equivalent time at a reference temperature needed to destroy the same number of microorganisms for the current product temperature.
Define F-value. The time in minutes needed to destroy a given number of organisms at a specific temperature.
Minimum health sterilizing values are based on a 12 log reduction of _____. C. botulinum
Commercial sterility values are based on a 5 log reduction of _____. C. sporogenes
Created by: goberoi



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