all of the following conditions contribute to the growth of microorganisms in food except
a pH that is strongly alkaline
true:
plentiful organic matter, sufficient water content, silight acidic conditions, favorable salt environment.
intrinsic factors that contribute to food spoilage include all of following:
pH, physical structure of food, food composition, presence of water
shelf life of a particular food depends on ...
quantity of microbes present and conditions which food is held
T/F
food spoilage does not depend on microbial load
False
T/F: Molds are not used in production of cheese.
False
T/F: freezing is an effective way of killing all microbes within a food product, ensuring its sterility
False
T/F: sterilization process in canning is designed to destory most resistant bacterial spores
True
T/F: Ergotism is an example of food biome infection.
False
T/F: under certain conditions, radiations such as ultraviolent light and gamma rays can be used for food preservation
true.
T/F: in order for a chemical preservative t obe useful in foods, it must be inhibitory to microbes while easily broken down by the body without side effects.
