Which of the following 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, citric acid, and lactic acid, are commonly used to control microbial growth in foods. They are effective against both bacteria and fungi at low pH levels, but do not affect yeast or viruses. Strong acids and bases can be too harsh for consumption and could lead to other health hazards. Weak bases do not have the same effect on microbial growth as weak acids. Enzymes can be used to modify the properties of foods, but do not have a direct effect on controlling microbial growth.

Which of the Following Are Commonly Used to Control Microbial