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Chapter 13: Food Preservation and safety

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Question
Answer
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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