Chapter 7 The Control Of Microbial Growth

Front 1

What shows the moist heat methods in order of the temperature used (highest to lowest)?

Back 1

Ultrahigh>Autoclave> Boiling>Batch Pasteurization

Front 2

________is a process used to destroy pathogens in food and drinks. It must be done at a lower temperature than other methods so that_________.

Back 2

Pasteurization; the taste of the food or drink will not be altered

Front 3

Prior to drawing blood for a blood donation, the nurse will scrub the arm with Betadine solution. This form of antimicrobial control would be called

Back 3

antisepsis

Front 4

Which of the following physical methods of microbial control denatures proteins as a mechanism of action?

Back 4

boiling or autoclaving

Front 5

Gluteraldehydes are among the most effective chemical control agents because they______.

Back 5

are relatively safe, yet considered a sterilizing agent

Front 6

Consider various effects of moist and dry heat to control microbial growth. Which method would best reduce microbes without altering the taste and chemical composition of beer?

Back 6

pasteurization

Front 7

What is the following correctly lists, in increasing order, the resistance of microorganisms to chemical biocides?

Back 7

gram-positive bacteria, fungi, endospores, prions