The principle behind salt or sugar preservation is to
A) introduce a mechanical barrier to microbial invasion.
B) reduce water activity (aw) .
C) introduce a microbicide in anticipation of contaminating bacteria or fungi.
D) accomplish all of the described functions depending on the food being preserved.
Correct Answer:
Verified
Q2: Pickling is a type of food preservation
Q3: Verotoxin can cause
A) hemorrhagic diarrhea.
B) liver failure.
C)
Q4: The most important potential common source of
Q5: Clostridium botulinum is a gram-_ rod that
Q6: Listeria monocytogenes is
A) acid-tolerant.
B) cold-tolerant.
C) salt-tolerant.
D) acid-,
Q7: Staphylococcus aureus is a common causative agent
Q8: The degree of susceptibility a food has
Q9: Listeriosis is diagnosed from _ cultures and
Q10: The Staphylococcus aureus toxins are
A) neurotoxins.
B) endotoxins.
C)
Q11: Psychrotolerant microorganisms can survive and grow at
A)
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