11. Controlling Microbial Growth

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

Leaving foods out at room temperature ________the likelihood of food spoilage.

Which of the following substances is least toxic to humans?

a. Carbolic acid

b. Glutaraldehyde

c. Hydrogen peroxide

d. Formalin

Which of the following lists foods in order, from perishable to nonperishable?

a. Dried pasta, cheese, fruit, uncooked ground beef

b. Dried pasta, fruit, uncooked ground beef, cheese

c. Uncooked ground beef, fruit, cheese, dried pasta

d. Uncooked ground beef, fruit, dried pasta, cheese

Intrinsic factors affecting food spoilage are properties of _______ rather than _______.

The most important function of nitrites in processed foods is to:

Which chemical is added to bread to prevent to growth of mold?