Textbook Question
The antimicrobial effect of gamma radiation is due to:(a) ________.
The antimicrobial effect of ultraviolet radiation is due to: (b) ________.
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Ch. 7 - The Control of Microbial Growth
Tortora14th EditionMicrobiology: An IntroductionISBN: 9780138200398
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Table of contents
- Ch. 1 - The Microbial World and You18
- Ch. 2 - Chemical Principles20
- Ch. 3 - Observing Microorganisms Through a Microscope18
- Ch. 4 - Functional Anatomy of Prokaryotic and Eukaryotic Cells21
- Ch. 5 - Microbial Metabolism20
- Ch. 6 - Microbial Growth20
- Ch. 7 - The Control of Microbial Growth20
- Ch. 8 - Microbial Genetics19
- Ch. 9 - Biotechnology & DNA Technology20
- Ch. 10 - Classification of Microorganisms15
- Ch. 11 - The Prokaryotes: Domains Bacteria and Archaea14
- Ch. 12 - The Eukaryotes: Fungi, Algae, Protozoa, and Helminths17
- Ch. 13 - Viruses, Viroids, and Prions20
- Ch. 14 - Principles of Disease and Epidemiology21
- Ch. 15 - Microbial Mechanisms of Pathogenicity19
- Ch. 16 - Innate Immunity: Nonspecific Defenses of the Host20
- Ch. 17 - Adaptive Immunity: Specific Defenses of the Host20
- Ch. 18 - Practical Applications of Immunology20
- Ch. 19 - Disorders Associated with the Immune System19
- Ch. 20 - Antimicrobial Drugs19
- Ch. 21 - Microbial Diseases of the Skin and Eyes21
- Ch. 22 - Microbial Diseases of the Nervous System19
- Ch. 23 - Microbial Diseases of the Cardiovascular and Lymphatic Systems20
- Ch. 24 - Microbial Diseases of the Respiratory System20
- Ch. 25 - Microbial Diseases of the Digestive System20
- Ch. 26 - Microbial Diseases of the Urinary and Reproductive Systems19
- Ch. 27 - Environmental Microbiology20
- Ch. 28 - Applied and Industrial Microbiology19
Tortora14th EditionMicrobiology: An IntroductionISBN: 9780138200398Not the one you use?Change textbook
Chapter 7, Problem 5
Which of the following is used to control microbial growth in foods?
a. Organic acids
b. Alcohols
c. Aldehydes
d. Heavy metals
e. All of the above
Verified step by step guidance1
Step 1: Understand the context of the question, which is about controlling microbial growth in foods. This involves identifying substances commonly used as preservatives or antimicrobial agents in food safety.
Step 2: Review each option to determine if it is typically used in food preservation: (a) Organic acids, such as benzoic acid and sorbic acid, are widely used to inhibit microbial growth in foods by lowering pH and disrupting microbial metabolism.
Step 3: Consider (b) Alcohols, which are effective disinfectants but are generally not used to control microbial growth in foods due to their volatility and potential toxicity.
Step 4: Evaluate (c) Aldehydes, which are strong disinfectants used in medical and industrial settings but are not commonly used in food preservation because of their toxicity and strong odors.
Step 5: Analyze (d) Heavy metals, which have antimicrobial properties but are not used in foods due to their toxicity and potential to accumulate in the body, making them unsafe for consumption.
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Key Concepts
Here are the essential concepts you must grasp in order to answer the question correctly.
Organic Acids as Food Preservatives
Organic acids like benzoic, sorbic, and propionic acids are commonly used to inhibit microbial growth in foods. They work by lowering pH and disrupting microbial metabolism, making the environment unfavorable for spoilage and pathogenic microbes.
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Organic Acids Used in Food Preservation
Antimicrobial Agents and Their Applications
Different antimicrobial agents such as alcohols, aldehydes, and heavy metals have distinct uses. While alcohols and aldehydes are effective disinfectants, their use in food preservation is limited due to toxicity or sensory effects. Heavy metals are generally avoided in foods due to toxicity concerns.
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02:43Antimicrobial Peptides
Microbial Growth Control in Food Safety
Controlling microbial growth in foods is essential to prevent spoilage and foodborne illnesses. Methods include chemical preservatives, physical treatments, and hygienic practices. Understanding which agents are safe and effective for food use is critical for ensuring food safety.
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Related Practice
Textbook Question
How do autoclaving, hot air, and ultra-high-temperature pasteurization illustrate the concept of equivalent treatments?
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Textbook Question
A bacterial culture was in log phase in the following figure. At time x, an antibacterial compound was added to the culture. Draw the lines indicating the addition of a bactericidal compound and a bacteriostatic compound. Explain why the viable count does not immediately drop to zero at x.
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Textbook Question
Use the following information to answer questions 6 and 7. The data were obtained from a use-dilution test comparing four disinfectants against Salmonella Choleraesuis.
G = growth, NG = no growth
Which disinfectant is the most effective?
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Textbook Question
Which of these disinfectants does not act by disrupting the plasma membrane?
a. Phenolics
b. Phenol
c. Quats
d. Halogens
e. Biguanides
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Textbook Question
Which of the following cannot be used to sterilize a heat-labile solution stored in a plastic container?
a. Gamma radiation
b. Ethylene oxide
c. Supercritical fluids
d. Autoclaving
e. Short-wavelength radiation