FOOD CHEMISTRY
FOOD ADDITIVES AND PRESERVATIVES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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exposure of food to high temperatures for shortperiods to destroy harmful microorganisms
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exposure of food to heat to inactivate enzymes thatcause undesirable effects in foods during storage
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strengthen of foods with vitamins A and D
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use of irradiation to destroy certain pathogens infoods
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Detailed explanation-1: -It also kills vegetative bacteria but not bacterial spores as these spores are heat resistant. Double pasteurization will enhance the quality by killing the spores that might have germinated. So, the correct answer is ‘Exposure of food to high temperatures for short periods to destroy harmful microorganisms’.
Detailed explanation-2: -Pasteurization conditions are designed to effectively destroy the organisms Mycobacterium tuberculosis and Coxiella burnetii’.
Detailed explanation-3: -Pasteurization is a food processing method where a mild heat treatment is applied to a food to kill harmful bacteria (pathogens) and extend shelf life (Jay, Loessner, and Golden 2005). It is one of the most common food processing methods and has been used for hundreds of years!
Detailed explanation-4: -While pasteurization kills pathogenic bacteria there are some non-pathogenic bacteria that can survive and have the ability to become attached to the surfaces in the cooling sections of the pasteurizer. Some bacteria can also produce spores that survive pasteurization even if the bacterial cells are killed.