LSPU-LBC 3rd Long Test FOOD MICRO
Name ______________________________ Yr./Sec. _______________ score ___________
Enumeration: Causes of spoilage;Classification of food by ease of spoilage ;Factors affecting the growth of microbes in food; Main classes of food; Factors of the food that favor or inhibit microbial growth; Prevention or delay of microbial decomposition
What do you mean by:or what example can you give tot he ff.;
_____ 1. hydrogen-ion concentration
_____ 2. keeping out microbes
_____ 3. heating to denature organism
_____ 4. Toxic inhibition
_____ 5. ultrahigh water pressure
_____ 6. inactivation of food enzymes
_____ 7. available water/water activity
_____ 8. hydrophilic colloids
_____ 9. non-perishable foods
_____ 10. perishable foods
What is:
1. Food preservation : ______________________________________________________________________________________________________________________________________________________________________________________________________
2. Food Spoilage : ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
