Compléter
Fill in the blanks or choose the best answer.
invented
the
canning
process
for
food
preservation
.
Steam
sterilization
or
is
the
process
that
utilizes
higher
process
temperatures
and
shorter
processing
times
to
improve
the
quality
and
safety
of
canned
foods
.
In
terms
of
intrinsic
parameters
of
microorganisms
,
have
the
widest
pH
tolerance
.
Clostridium
botulinum
is
considered
as
the
leading
pathogen
of
concern
in
-
canned
foods
.
is
the
ratio
of
water
vapor
pressure
of
the
food
substrate
to
the
vapor
pressure
of
pure
water
at
a
certain
temperature
.
is
a
bacteria
of
concern
because
it
can
grow
and
produce
enterotoxins
at
aw
>
0
.
8
6
The
intrinsic
parameter
defines
as
the
tendency
of
a
substance
to
donate
or
accept
electrons
is
called
Bacteria
thrive
fastest
at
temperatures
ranging
from
4°C
to
60°C
which
is
known
as
the
Ground
and
whole
poultry
must
be
cooked
at
°F
/
.
°C
to
ensure
safety
.
A
food
system
with
aw
=
0
.
70
will
absorb
moisture
and
encourage
spoilage
when
stored
in
environments
with
RH
higher
than
are
antimicrobial
peptides
produced
by
bacteria
to
inhibit
or
kill
closely
related
strains
,
often
used
as
natural
food
preservatives
.
/
Barrier
Technology
/
Combination
Preservation
involves
the
use
of
multiple
hurdles
or
barriers
to
inhibit
microbial
growth
and
extend
the
shelf
life
of
food
product
s
refers
to
the
undesirable
changes
that
occur
in
food
as
a
result
of
the
growth
of
microorganisms
.
and
are
primary
bacteria
found
in
the
feathers
of
chickens
.
The
surface
of
a
meat
sample
was
found
to
have
red
,
pink
,
and
orange
discolorations
.
This
is
most
probably
caused
by
a
psychotropic
bacterium
named
Black
spots
in
meat
and
poultry
signifies
fungal
spoilage
caused
by
Thamnidium
,
Mucor
,
and
Rhizopus
causes
a
white
,
cottony
,
or
fuzzy
mold
growth
on
the
surface
of
meat
stored
at
temperatures
near
or
below
freezing
.
This
is
known
as
Sweet
curdling
in
milk
can
be
caused
by
and
Coliforms
,
particularly
and
,
and
Alcaligenes
can
cause
ropiness
in
milk
.
A
temperature
-
time
combination
of
250°F
for
3
minutes
is
employed
to
ensure
commercial
sterility
of
low
-
acid
foods
.
This
is
called
differentiate
bacterial
species
into
two
major
groups
based
on
the
structure
of
their
cell
walls
.
The
primary
stain
in
Gram
staining
is
while
the
secondary
stain
is
is
the
mordant
in
Gram
staining
and
is
the
decolorize
r
In
endospore
staining
,
heat
is
the
while
water
is
the
.
Catalase
-
positive
bacteria
are
generally
while
catalase
negative
are
.
Oxidase
test
is
a
microbiological
test
used
to
identify
the
presence
of
the
enzyme
The
IMVIC
result
for
.
is
+
+
-
-
E
.
coli
exhibits
a
result
for
gas
and
result
for
acid
in
carbohydrate
fermentation
test
.
Localization
around
the
original
point
of
inoculation
signifies
a
result
for
motility
tes
t
The
method
employs
the
use
of
a
statistical
table
to
estimate
the
amount
of
microorganisms
in
a
sampl
e
involves
the
binding
of
a
specific
enzyme
-
linked
antibody
to
a
microorganism
or
microbial
product
in
a
food
sample
while
utilizes
fluorescent
-
labeled
antibodies
for
the
same
purpose
.
is
a
rapid
technique
used
for
detection
and
amplification
of
specific
DNA
sequence
while
is
employed
for
accurate
identification
of
microorganisms
based
on
their
DNA
sequence
.
Fungi
1
.
A
.
and
A
.
are
primary
aflatoxin
-
producing
Aspergillus
2
.
The
mold
used
for
the
production
of
blue
cheese
is
.
3
.
is
a
toxin
produced
by
Penicillium
expansum
and
can
primarily
be
found
in
rotting
apple
and
apple
products
4
.
The
only
species
of
Rhodotorula
that
causes
infections
in
humans
is
.
5
.
is
a
film
-
forming
yeast
associated
with
spoilage
of
fermented
product
such
as
pickles
6
.
The
in
DRBC
agar
is
an
antibiotic
that
inhibits
bacterial
growth
while
restricts
fast
-
spreading
fungi
for
better
enumeration
Gram
(
+
)
Bacteria
1
.
is
a
lactic
acid
bacteria
that
is
used
for
meat
fermentation
but
is
a
spoilage
organism
in
beer
and
wine
L
.
.
is
a
homofermentative
Lactobacillus
that
is
crucial
for
fast
acidification
in
yogurt
and
cheese
production
3
.
The
culture
medium
that
is
used
for
the
enumeration
of
LABs
is
(
De
Man
,
Rogosa
,
and
Sharpe
)
Agar
4
.
Propionibactrium
spp
.
are
used
in
the
production
of
5
.
The
type
of
toxin
that
S
.
aureus
could
produce
is
which
can
cause
food
poisoning
6
.
is
a
pathogenic
bacteria
that
can
survive
in
refrigerated
temperatures
and
often
found
in
raw
,
unpasteurized
,
and
refrigerated
ready
-
to
-
eat
foods
7
.
Bacillus
cereus
can
produce
enterotoxins
which
causes
two
types
of
syndromes
:
and
8
.
is
used
as
a
surrogate
for
Clostridium
botulinum
when
conducting
thermal
studies
in
food
because
it
is
non
-
pathogenic
and
has
high
heat
resistanc
e
Gram
(
-
)
Bacteria
1
.
is
a
gram
-
negative
spore
-
former
which
causes
sulfide
spoilage
in
low
acid
canned
food
2
.
are
gram
-
negative
enteric
bacteria
which
are
used
as
indicators
of
fecal
contamination
in
food
3
.
The
IMVIC
test
result
for
Escherichia
coli
is
-
+
-
-
4
.
Salmonella
enterica
subsp
.
is
responsible
for
99%
of
all
human
infections
5
.
causes
enteric
typhoid
fever
and
systemic
infection
6
.
In
testing
for
E
.
coli
broth
is
used
for
presumptive
test
,
broth
is
used
for
confirmatory
test
,
and
streaking
in
is
employed
for
completed
test
7
.
is
used
for
vinegar
production
8
.
The
leading
cause
of
foodborne
illnesses
worldwide
is
.
9
.
causes
gastroenteritis
related
to
seafood
s
Parasites
and
Viruses
1
.
causes
abdominal
pain
,
fever
,
severe
diarrhea
,
and
vomiting
that
is
more
chronic
than
bacillary
dysentery
2
.
Taenia
is
know
as
the
beef
tapeworm
while
Taenia
is
known
as
the
pork
tapeworm
.
3
.
is
an
intestinal
roundworm
and
is
most
prevalent
in
regions
where
pork
or
wild
game
is
consumed
raw
or
undercooked
4
.
are
viruses
which
follows
the
fecal
-
oral
route
of
transmission
and
causes
viral
gastroenteritis
5
.
causes
traveler's
diarrhea
and
commonly
affects
infant
and
childre
n
In
the
Philippines
,
the
leading
microbiological
cause
of
foodborne
illnesses
is
.
While
the
leading
chemical
/
toxin
-
based
cause
is
are
natural
plant
toxins
found
in
cassava
,
seeds
of
fruits
like
apples
,
and
bamboo
shoots
.
are
chemical
antimicrobials
that
are
used
to
kill
or
eliminate
microorganisms
on
surfaces
or
equipment
in
the
food
industry
.
is
a
naturally
-
occurring
antimicrobial
which
is
used
to
inhibit
the
growth
of
microorganisms
that
require
high
levels
of
iron
.
Oregano
contains
an
antimicrobial
compound
,
,
which
inhibit
E
.
coli
,
Salmonella
,
L
.
monocytogenes
,
S
.
aureus
,
?
.
cereus
,
some
yeasts
,
and
molds
.
are
live
microorganisms
,
typically
bacteria
or
yeasts
,
that
are
beneficial
to
human
health
when
consumed
in
adequate
amounts
.
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