What group of food spoilage microorganisms that can thrive or grow in wide range of pH levels in foods. 1. Salmonella spp. 2. Shigella spp. 3. Clostridium perfringens 4. Yeasts and Molds
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What group of food spoilage microorganisms that can thrive or grow in wide range of pH levels in foods.
1. Salmonella spp.
2. Shigella spp.
3. Clostridium perfringens
4. Yeasts and Molds
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- Yeast and lactic acid bacteria are undoubtedly the most used microorganisms in the food industry 1. State an instance where the two have collaborated in a product development 2. State an instance where yeast is desired whereas lactic acid bacteria is a nuisance 3. State an instance where lactic acid bacteria is desired whereas yeast is a nuisanceMicroorganisms are often grouped according to their optimum growth temperatures. Which groups are most likely to spoil refrigerated foods?1.) Why probiotic fermented food nutritious? 2.) How will you eliminate yeast contamination in yogurt production?
- 3) CULTIVATING MICROBES: Definitions Ingredients Beef What does not grow What grows Chemoheterotrophs Fastidious Media Complex Agar Broth Yeast Soy Thioglycolate MSA McConkey EMB BloodDay Care Center outbreak: Salmonellosis You just finished identifying the fecal contaminated food at the first restaurant when you learn there is an outbreak of Salmonella-food poisoning at a day care center, You sample food from the Center's refrigerator and are worried that the egg salad or chicken salad or peanut butter used to make sandwiches may be contaminated with Salmonella. You know Salmonella cannot ferment lactose and it can make hydrgoen sulfide. The strain associated with the outbreak cannot ferment sucrose but can ferment glucose. You isolate in pure culture bacteria from each of the suspect foods and inoculate each into TSI slants. (see results below) egg salad microbe chicken salad microbe peanut butter microbe TSI TSI TSI W FWSIdentify the microorganism/ group of microorganisms involved in the spoilage of the following food: a. Salmon pink discoloration of sauerkraut b. Blue cottony growth on oranges c. Canned curdled evaporated milk
- Identify the microorganism/ group of microorganisms involved in the spoilage of the following food: a.. Canned curdled evaporated milk b. Blue cottony growth on orangesWhat microbes are found in the following foods? –Country-cured ham –Dry sausages –Coffee beans –Miso –Poi –Olives –San Francisco Sourdough breadWhat is yeast? Why is it a widely used microbe in food industrial microbiology? What characteristics does it have that makes it a beneficial microbe for wine, bread, juices, and the like? Enumerate the processes it undergoes, products it produces, and interactions with other microbes it has. Provide an example of a food product that makes use of yeast, and how yeast is involved in that production process
- Explain the reasons why the Poon Choi is the high risk food for the elderly? It would be easily spoiled if you found the condensed water on the inner side of the cover lid of the container, and also if you put it at room temperature for more than two hours. Explain in term of the factors of microbes growth. Explain it in detailed.about microorganims a. How are microorganisms beneficial in the food industry? b. Use of Microbes for Improving Food Safety and Quality c. How do you ensure the microbial safety of the food industry?1.What the optimal pH range for Lactobacillus plantarum? Is plantarum an acidophile, neutraphile, or alkalophile? 2. LAB produce organic acids that have shown to be effective against controlling the growth of foodborne pathogens. What specific organic acid is produced by LAB during fermentation? 3.What is the optimal temperature range for Listeria monocyogenes? Is monocyogenes a psychrophile, psychrophile, mesophile, or thermophile?