Microbiology

The sour flavor in some fermented foods is usually the result of (acetic/benzoic/lactic) acid production.

Started by jrubin

The definition of (fermentation/cultivation/processing) used by food microbiologists is a desirable ...

Started by jeatrice

Food poisoning is often the result of ingesting microbial toxins, not the microbes themselves.

Started by Bernana

Through recombinant DNA technology, many plants now can manufacture their own Bt toxin, which ...

Started by student77

Cold is preferred for storing food because it retards microbial growth by slowing down metabolic processes.

Started by vicotolentino

Amino acid and vitamin supplements are prepared from extracts of microbial cultures.

Started by Bob-Dole

Most microbes need an environment that has a water activity of at least 0.90.

Started by fox

Which of the following may result from eating tuna sashimi (raw fish)?

Started by plus1

Which of the following is a microbial product used to reduce crop damage?

Started by FButt

A patient is brought to the emergency room in a comatose state. The family reports he had complained ...

Started by gbarreiro

Which of the following microorganisms associated with food poisoning thrives in cold storage?

Started by BrownTown3

Which of the following is the CORRECT sequence of steps for beer preparation?

Started by Cooldude101

Which of the following statements concerning the biochemical oxygen demand (BOD) is CORRECT?

Started by maegan_martin

During treatment of water to make it potable, about 90% of the microbes are removed

Started by 809779

What was the first substance produced by microorganisms to be used pharmaceutically?

Started by nevelica

Which of the following pairs of industrial microbial products and their uses is MISMATCHED?

Started by natalie2426

Undercooked shellfish contaminated with ________ can lead to foodborne illness.

Started by bobthebuilder

Which of the following methods of preserving food sterilizes it?

Started by Brittanyd9008

Which of the following is used in both food production and industrial fermentation?

Started by rayancarla1

An intrinsic factor of food that can determine whether spoilage occurs is

Started by mia

Which of the following results when ethanol is allowed to oxidize to acetic acid following the ...

Started by RODY.ELKHALIL

Why is the pasta you buy from the grocery store shelf considered a nonperishable food?

Started by mp14

The fermentation product known as silage is

Started by sc00by25

Why are "fortified" foods more likely to spoil than are unfortified foods?

Started by neverstopbelieb

Sourdough bread is produced using

Started by c0205847