MasteringMicrobiology: Lecture 14: Applied Microbiology and Microbial Ecology -
ID: 276304 • Letter: M
Question
MasteringMicrobiology: Lecture 14: Applied Microbiology and Microbial Ecology - Google Chrome Secure https://session.masteringmicrobiology.com/myct/itemView?offset-next&assignmentProblemID-14951009; Lecture 14: Applied Microbiology and Microbial Ecology Item 10 10 of 11> Part B Factors that Afrect Growth of Microorganisms in Food During her tour, Julie starts to notice a lot of equipment such as walk-in refrigerators, huge ovens, and industrial canners. She knows that a part of her inspection is to look at the factors that can affect food spoilage, so she starts to make a list of things she wants to come back to once the inspection begins. There are many factors, both internal and external, that can affect spoilage in food production. It is the responsibility of food manufacturers to know what these factors are and to make sure that everything that is made is in compliance. During Julie's study of microbiology, she leamed about inherent properties of food, such as nutrient content, water activity, and pH, that play a role in food spoilage. There were also important external factors, such as how food is processed, handled and stored, that were critical to food spoilage and preservation Please sort each of the following statements as being either an external or internal factor that affects the growth of microorganisms in food. Please recall from your reading the causes of food spoilage and how it can be prevented. View Available Hint s) Reset Help Nutrient content (such as vitamins and minerals) Humidity of the storage environmentPreservatives, such as salt and sugar Temperature of food storage during processing Presence of gases, such as Co2 during packaging PH of the food Handing of food by manufacturers Protective structure of food, Moisture content or water activity Presence of antimicrobial compounds feathers, hide, and skin External Factors Internal Factors 1:53 PM O Type here to search 6/6/2018Explanation / Answer
External factors= Humidity of the storage environment, preservatives such as salts and sugars, Temperature of food storage during procesing, presence of gases such as CO2 during packaging, Handling of food by manufacturers, Presence of antimicrobial compounds.
Internal Factors= Nutrient content, pH of the food, Protective structures of food such as feathers hids and skin, misture content or water activity.
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