NUTR Chapter 17

Zander Chavez · 27問 · 2年前

通報

問題一覧

Nitrite prevents the growth of

Clostridium botulinum.

Substances used to preserve foods by lowering the pH are

vinegar and citric acid.

Food additives widely used for many years without apparent ill effects are on the ______ list.

GRAS

The four actions that are part of the USDA food-safety program are clean, _____, cook, and chill.

separate

Salmonella bacteria are usually spread via

raw meats, poultry, and eggs.

It is unwise to thaw meats or poultry

at room temperature.

Milk that can remain on supermarket shelves, free of microbial growth, for many years has been processed by which of the following methods?

Aseptic processing

Those at greatest risk for foodborne illness include

all of these individuals.

Pasteurization involves the

exposure of food to high temperatures for short periods to destroy harmful microorganisms.

Food can be kept for long periods by adding salt or sugar because these substances

bind to water, thereby making it unavailable to the microorganisms.

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