Pasteurization
A) is the use of heat to sterilize food products.
B) is the use of heat to reduce numbers of pathogenic/spoilage bacteria in a food item to a safe level.
C) is a process which uses intense cold to kill microorganisms on foods.
D) is a process which uses short bursts of radiation to kill microorganisms on foods.
Correct Answer:
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Q1: Nosocomial infections
A)are acquired at various social events.
B)are
Q6: A common environmental organism that may even
Q9: Microbial death rates may be affected by
A)pH.
B)temperature.
C)the
Q11: Typical conditions used for sterilization are
A) 100°C
Q12: Moist heat kills microorganisms by
A) irreversible coagulation
Q14: A sterile item is free of
A)microbes.
B)endospores.
C)viruses.
D)prions.
E)microbes,endospores,AND viruses.
Q14: Which of the following organisms are resistant
Q15: In order to speed up the sterilization
Q16: Lister developed his ideas on prevention of
Q18: If a process kills 90% of the
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