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.
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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.
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- Explain the reasons why cream cheese is a high risk food for the elderly and pregnant women. The cheese 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 detailed.Explain the reasons why the Chinese Turnip cake would be easily spoiled if you found the condensed water on the inner side of the cover lid of the container, even though you put the cake in the refrigerator. Explain in term of the factors of microbes growth. Explain it detailedRadiation when applied will be more effective on gram negatives bacteria than any other pathogen of interest in food. True False
- 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?The following are microbial products. Beside each product, identify the microorganisms producing it and briefly describe the function of the product. MSG yoghurt vinegar penicillin amylase glucose isomeraseg. proteases Taq polymerase Thermostable galactosidase thermostable DNA ligaseOne of the useful properties of agar is its inability to be digested by most microbes. True False
- Choose the false statement below. O High efficiency particulate air filters or HEPA filters are sanitizing but not sterilizing. O Microbes in sushi are kept at safe levels by acidity and rapid freezing and by topping with an antimicrobial food. O The osmotic pressure created by making fruit into jam makes jam resistant to bacterial growth. Question 5 Choose the false statement: O Amongst antimicrobial techniques that involve the use of heat, autoclaving, ultra high temperature (UHT) treatment, and incinerating (or burning) are considered sanitizing. O One might choose to include endospore forming bacteria in an autoclave to verify that the process would indeed eliminate even the most resistant microbes. O Pasteurization is a sanitizing method specifically designed for sugar-containing liquids that, if put through other heat treatments, would caramelize or burn.Besides dehydrated foods, how might the amount of water available to microbes be decreased? Group of answer choices Treatment by non-ionizing radiation. Treatment at high pressures for extended periods of time. Storage at temperatures between -2 and 4 °C. Pasteurization Addition of solutes such as salt or sugar.The following is a Mannitol Salt Agar plate. What does the yellow color on the right side of this plate indicate? TAW ASM's MicrobeLibrary Ⓒ Reynolds tolerance of the salt mannitol metabolism tolerance of the dyes and chemicals in the agar lactose metabolism
- Microorganisms are often grouped according to their optimum growth temperatures. Which groups are most likely to spoil refrigerated foods?Microbes are exposed to a wide variety of environmental factors that affect growth and survival. By giving two (2) examples, discuss how the microbial survival in various environmental conditions has been used to understand its ability to make flavorful and long shelf-life type of foods.If lysozyme is added to a microbial culture. Predict what will be observed if the culture is affected by the action of lysozyme. A change in color will be visible in the tube. An increase in absorbance will be observed over time. A decrease in absorbance will be observed over time. An increase in turbidity will be observed over time.