23. A septic handling can reduce the contamination of food.
24. Moist heat is more effective in killing microbes than dry heat.
25. Sterilization can be achieved by autoclaving but not by pasteurization
26. The caning process does not guarantee a sterile food product.
27. Time Temperature relationship can affect the pasteurization process .
28. Lyophilized cultures of microbes survive for years.
29. Radiation treatment is called as cold sterilization.
30. Freeze drying is very effective in preserving sensitive food materials
Answers
Answer:
23. Aseptic technique means using practices and procedures to prevent contamination from pathogens. It involves applying the strictest rules to minimize the risk of infection. Healthcare workers use aseptic technique in surgery rooms, clinics, outpatient care centers, and other health care settings
24. Moist heat is generally more effective than dry heat for killing microorganisms because of its ability to penetrate microbial cells. Moist heat kills microorganisms by denaturing their proteins (causes proteins and enzymes to lose their three-dimensional functional shape)
25. Sterilization is the process that kills all microorganisms and their spores whereas pasteurization kills only the vegetative form of bacteria and not the spores. The approach used by each method may also vary.
26. Although the canning process is usually designed to provide a sterile product, spoilage in these products does occur as a result of:
Although the canning process is usually designed to provide a sterile product, spoilage in these products does occur as a result of:Preprocess spoilage.
Although the canning process is usually designed to provide a sterile product, spoilage in these products does occur as a result of:Preprocess spoilage.Inadequate processing.
Although the canning process is usually designed to provide a sterile product, spoilage in these products does occur as a result of:Preprocess spoilage.Inadequate processing.Post-processing contamination.
Botulism is a rare but potentially deadly illness caused by a poison most commonly produced by a germ called Clostridium botulinum. The germ is found in soil and can survive, grow, and produce a toxin in certain conditions, such as when food is improperly canned.
27. If the number of microorganisms in the food increases, the heating time required to process the product will also be increased to bring the population down to an acceptable level. The heat process for pasteurization is usually based on a 12 D concept, or a 12 log cycle reduction in the numbers of this organism.
28. It is a process of drying in which water is sublimed from the product after it is frozen . In this condition, lyophilized cultures of microorganisms remain viable for many years.
29. Gamma irradiation is known as a 'Cold Process,' as the temperature of the processed product does not increase significantly. Therefore, it's a suitable sterilization method for heat sensitive items.
30. Freeze-drying retains nutritional value better than other drying methods, further supporting consumers' desire for nutrition from whole foods. The process also preserves the actual color and shape of the original raw material, reassuring consumers they are actually getting real fruits and vegetables in their diets.