4.
Define commercially sterile. It is the condition achieved by application of ______
in such a way as to render food free of:
(1)
___________ __________of microorganisms having _________ ________
significance and
(2)
other microorganisms of _________________significance but capable of
________ in the food under normal nonrefrigerated storage and distribution.
5.
When spoilage occurs in a closed container of canned foods, one may observe
the following changes:
a. _________________________________________________.
b. _________________________________________________.
c.
_________________________________________________.
d. _________________________________________________.
e. _________________________________________________.
6.
Acid foods are defined as foods with a pH:
a. 4.6 or lower.
b. 4.6 or above.
c.
Equal to 7.0.
d. Of 4.5.
7.
All of the following microorganisms will grow at a pH of 4.6 or lower except:
a. Bacillus coagulans.
b. Clostridium pasteurianum.
c.
Byssochamys fulva.
d. Clostridium botulinum.
MD0723
6-12