The process of fermentation minimizes the growth of pathogenic organisms by. p.
ID: 180528 • Letter: T
Question
The process of fermentation minimizes the growth of pathogenic organisms by. p. increasing the temperature of food products to over 100 degree F. promoting the growth of nonpathogenic organisms. increasing the amount of salt in food products. producing antibiotic compounds. Which of the following is an example of norovirus infection? Savior suffers from abdominal discomfort and diarrhea 6 hours after ingestion of contaminate Andre suffers from nausea, vomiting, and abdominal cramping two days after ingestion of contaminated food. Julia is diagnosed with liver damage and cancer eight months after ingestion of contaminated food. Victoria suffers from paralysis 36 hours after ingestion of contaminated food. Which of the following is a guideline of the FightBACI campaign? Return cooked meat to the same plate used to hold the raw meat. Wash raw meat and poultry with water but not fresh produce. Store foods between temperatures 40 and 140 degree F. Periodically sanitize counters with a solution of liquid chlorine bleach. Vitamin E is a(n). prohormone water-soluble vitamin oxidizing agent Antioxidant Which of the following foods are good sources of carotenoids? Onions Nuts and raisins Potatoes Carrots and peppers Which of the following body mass index (BMI) values for an adult would be classified as overweight? 20 kg/m2 22 kg/m2 24 kg/m2 26 kg/m2 In adults, approximately of total body weight is composed of water. 10 to 20 percent 25 to 40 percent 50 to 70 percent 75 to 85 percentExplanation / Answer
Answer:
32). B. promoting the growth of nonpathogenic organisms
Fermentation promotes the growth of nonpathogenic organisms, which minimize the growth of pathogenic organisms
33). Victoria suffers from paralysis 36 hours after ingestion of contaminated food
It is caused by Clostridium botulinum bacteria
34). B. Wash raw mean and poultry with water but not fresh produce
35). D. Antioxidant
As an antioxidant, vitamin E acts as a peroxyl radical scavenger, disabling the production of damaging free radicals in tissues, by reacting with them to form a tocopheryl radical, which will then be reduced by a hydrogen donor (such as vitamin C) and thus return to its reduced state.
36). D. Carrots and peppers
we can get carotenoids by the red, orange, green, and yellow color they impart to foods such as tomatoes, carrots, and apricots -- basically, any fruit or vegetable with these hues. Also, carotenoids are plentiful in dark leafy green vegetables: spinach, broccoli, apricots &mangoes.
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