Textbook Question
Beer is made with water, malt, and yeast; hops are added for flavor. What is the purpose of the water, malt, and yeast? What is malt?
12
views
Ch. 28 - Applied and Industrial Microbiology
Tortora14th EditionMicrobiology: An IntroductionISBN: 9780138200398
Not the one you use?Change textbookSelect a different textbook
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 28, Problem 6
The term 12D treatment refers to
a. Heat treatment sufficient to kill 12 bacteria.
b. The use of 12 different treatments to preserve food.
c. A 1012 reduction in C. botulinum endospores.
d. Any process that destroys thermophilic bacteria.
Verified step by step guidance1
Understand that the term '12D treatment' is related to food microbiology and sterilization processes, specifically targeting Clostridium botulinum endospores, which are highly resistant and dangerous in food safety.
Recall that 'D-value' in microbiology refers to the time required at a certain temperature to reduce the microbial population by 90%, or one log cycle (i.e., a 10-fold reduction).
Recognize that a '12D treatment' means applying a process that achieves a 12 log reduction in the number of C. botulinum endospores, which corresponds to reducing the population by a factor of 10^{12}.
Evaluate the options given: (a) refers to killing 12 bacteria, which is not the correct scale; (b) mentions 12 different treatments, which is unrelated; (c) correctly describes a 10^{12} reduction in C. botulinum endospores; (d) refers to thermophilic bacteria, which is not specific to the 12D concept.
Conclude that the correct understanding of '12D treatment' is a sterilization process that achieves a 10^{12} reduction in C. botulinum endospores, ensuring food safety by effectively eliminating this pathogen.
Verified video answer for a similar problem:
This video solution was recommended by our tutors as helpful for the problem above.
Video duration:
1mWas this helpful?
Key Concepts
Here are the essential concepts you must grasp in order to answer the question correctly.
Decimal Reduction Time (D-value)
The D-value is the time required at a certain temperature to kill 90% (one log reduction) of a specific microorganism. It is a standard measure used in food microbiology to assess the effectiveness of heat treatments in reducing microbial populations.
Recommended video:
Guided course
05:48
Calculating Generation Times
12D Treatment in Food Safety
A 12D treatment refers to a heat process that achieves a 12-log (10¹²) reduction in Clostridium botulinum spores, ensuring food safety by effectively eliminating this highly heat-resistant pathogen in canned foods.
Recommended video:
Guided course
03:15Nitrate & Nitrite in Food Preservation
Clostridium botulinum Endospores
C. botulinum produces heat-resistant endospores that can survive inadequate processing and cause botulism. Understanding their resistance is crucial for designing thermal treatments that ensure food safety.
Recommended video:
Guided course
05:35Endospores
Related Practice
Textbook Question
Which one of the following is not a fuel produced by microorganisms?
a. Algal oil
b. Ethanol
c. Hydrogen
d. Methane
e. Uranium
2
views
Textbook Question
The manufacture of paper includes the use of bleach and formaldehyde-based glue. The microbial enzyme xylanase whitens paper by digesting dark lignins. Oxidase causes the fibers to stick together, and cellulase will remove ink. List three advantages of using these microbial enzymes over traditional chemical methods for making paper.
2
views
Textbook Question
Why is a bioreactor better than a large flask for industrial production of an antibiotic?
1
views
Textbook Question
Outline the steps in the production of cheese, and compare the production of hard and soft cheeses.
3
views
Textbook Question
Use the following choices to answer the following question:
a. Bacillus coagulans
b. Byssochlamys
c. Flat sour spoilage
d. Lactobacillus
e. Thermophilic anaerobic spoilage
The spoilage of canned foods caused by G. stearothermophilus.
2
views