FOOD PROCESSING AND PRESERVATION
FOOD PRESERVATION METHODS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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heat treatment to kill all pathogenic microorgansism, but cannot kill spoilage organisms-common in milk and eggs
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pasteurization
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fermentation
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blanching
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sterilization
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Explanation:
Detailed explanation-1: -pasteurization, heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages.
Detailed explanation-2: -Pasteurization: Process developed by Louis Pasteur of heating milk, wine, or other liquids to 65–77°C (or the equivalent) for approximately 30 minutes to kill or markedly reduce the number of pathogenic and spoilage organisms other than bacterial spores.
Detailed explanation-3: -Pasteurization, the destruction of vegetative cells of disease-producing microorganisms, consists of a temperature of 140°F for 30 minutes, or about 161°F for 16 seconds. Yeasts, molds, and the vegetative cells of spoilage bacteria also die at pasteurization temperatures.
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