Waterborne and Foodborne Bacterial and Viral Diseases - Food Spoilage and Food Preservation
6 important questions on Waterborne and Foodborne Bacterial and Viral Diseases - Food Spoilage and Food Preservation
Explain the concept of food spoilage and categorize foods based on their water activity.
Discuss the factors influencing food spoilage and the types of microorganisms responsible for food spoilage.
Describe different methods of food preservation and their mechanisms.
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Examine the role of ionizing radiation, especially electron beam technology, in food preservation.
How do fermented foods contribute to food preservation, and what are some examples of microbes involved in fermentation?
List some dairy, meat, beverage, and vegetable foods produced by microbial fermentation. What is the preservative in each case?
2. Salami (meat) - Preservation: nitrites
3. Kombucha (beverage) - Preservation: acetic acid
4. Kimchi (vegetable) - Preservation: lactic acid
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