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What shows the moist heat methods in order of the temperature used (highest to lowest)?
Ultrahigh>Autoclave> Boiling>Batch Pasteurization
________is a process used to destroy pathogens in food and drinks. It must be done at a lower temperature than other methods so that_________.
Pasteurization; the taste of the food or drink will not be altered
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
antisepsis
Which of the following physical methods of microbial control denatures proteins as a mechanism of action?
boiling or autoclaving
Gluteraldehydes are among the most effective chemical control agents because they______.
are relatively safe, yet considered a sterilizing agent
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?
pasteurization
What is the following correctly lists, in increasing order, the resistance of microorganisms to chemical biocides?
gram-positive bacteria, fungi, endospores, prions
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