Final Exam
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| Describe thermobacteriology. | Concerned with the relationship between bacteria and heat; studies efficacy of heat sterilization techniques; associated with low-acid canned foods/C. botulinum.
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| Thermobacteriology processes must render the food ____ and ____. | safe, commercially stable
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| Describe microbial death. | Failure of reproduction, absence of growth during opportunity.
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| T or F: Viable but non culturable cells are considered dead. | True
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| Name three physiological factors which affect microbial inactivation. | Growth medium, pH, temperature, competition, antimicrobials
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| Define thermal death time. | Time necessary to inactivate a defined concentration of bacterial spores or vegetative cells at a specified temperature.
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| T or F: Thermal death time depends on curve shape. | False
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| For first order destruction, the level of microbial concentration depends on the _____ of product. | volume
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| What are the three assumptions made to use the survival curve? | Even distribution of innoculum, linear response, isothermal temperature.
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| Define transformation. | Used to get a linear response from a set of log values.
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| T or F: The thermal death time curve is linear with temperature. | True
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| Define lethal rate. | The equivalent time at a reference temperature needed to destroy the same number of microorganisms for the current product temperature.
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| Define F-value. | The time in minutes needed to destroy a given number of organisms at a specific temperature.
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| Minimum health sterilizing values are based on a 12 log reduction of _____. | C. botulinum
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| Commercial sterility values are based on a 5 log reduction of _____. | C. sporogenes
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