Chapter 13: Food Preservation and safety
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
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yeast | a type of unicellular, nonfilamentous fungi
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Ultra-high temperature method | a treatment in which milk is heated at 140 degree Celsius for 3 seconds to destroy harmful bacteria
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Thermoduric | referring to an organism that tolerates the heat of the pasteurization process
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Sterile | free from living microorganisms, spores or viruses
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Shelf life | the length of time that a commodity, such as food, may be stored without becoming unfit for use or consumption
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Salmonellosis | an infection caused by the Salmonella genus of bacteria
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Psychrotrophis | an organism that lives at cold temperature ranges of 0-30 degrees Celsius
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Probiotics | living microbes that help replenish or maintain the human microbiota of the gut
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Pasteurization | a heating process that destroys pathogenic bacteria in a fluid such as milk and lowers the overall number of bacteria in the fluid
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Osmotic pressure | the force that must be applied to a solution to inhibit the inward movement of water across a membrane
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Osmosis | the net movement of water molecules from an area of high concentration through a semipermeable membrane to a region of lower concentration
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Organic acid | a carbon-containing compound with acidic properties
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Nonperishable | referring to foods that are less likely to spoil
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Mold | a type of fungus that consists of chains of cells and appears as a fuzzy mass in culture
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Microbiome | a specific environment characterized by a distinctive microbial community and its collective genetic material
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Microbial load | the total number of bacteria and fungi in a given quantity of water or soil or on the surface of food
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Manufacturer code | a system used by manufacturers to identify products quickly
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Lyophilization | freeze drying
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Lactic acid bacteria | a group of gram-positive, acid-tolerant rods or cocci that are associated by their common metabolic and physiological characteristics
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Intrinsic factor | a characteristic of a food product that influences microbial growth
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Highly perishable | referring to foods that spoil easily
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Gastroenteritis | an inflammation of the stomach and the intestine, causing vomiting and diarrhea
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Food spoilage | the result of food deteriorating to the point that it is not edible to humans or its quality of edibility becomes reduced
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Food poisoning | caused by consuming foods that contain toxins
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Extrinsic factor | an environmental characteristic that influences the growth of food microbes
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Expiration date | the last date a product, such as food, should be used before it is considered spoiled
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Ergotism | a disease caused by the transfer of a toxin produced by the fungus Claviceps purpurea from rye grains to humans
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Critical point control | in the food processing industry, a place where the contamination of the food product could occur
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Commercial sterilization | a canning process to eliminate the most resistant bacterial spores
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Coliform bacteria | a gram-negative, non-spore-forming, rod-shaped cell that ferments lactose to acid and gas and usually found in the human and animal intestine
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Canning | a food preservation method in which the food contents are processed and sealed in an airtight container
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Blanching | a process of putting food in boiling water for a few seconds to destroy enzymes
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Aflatoxin | a toxin produced by Aspergillus flavus that is cancer causing in vertebrates
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