__________ are commonly used to control microbial growth in foods.
A) Weak acids
B) Strong acids
C) Weak bases
D) Strong bases
E) Enzymes

Question

Quizplus · Accepted Answer

Weak acids, such as acetic acid and propionic acid, can be used to control microbial growth in foods. These acids can lower the pH of a food product, creating an environment in which bacteria and other microorganisms cannot thrive. Additionally, weak acids are generally safe for human consumption and do not affect the taste or appearance of the food product. Strong acids and bases can also be used to control microbial growth, but they are typically not recommended for use in food products due to safety concerns. Enzymes are not typically used to control microbial growth in foods.

__________ Are Commonly Used to Control Microbial Growth in Foods