Food Hazards
It is the maximum threshold for patulin in apple juice.
50 μg/kg or 50 μg/L
It is the safest method of thawing food.
In the refrigerator
It is the commercial indicator of the success of blanching operation.
It is the group that is attached to the carbon of the blue-green pigment in vegetables.
Methyl group
It is a process done to fruit juices prior to pasteurization to preserve color and vitamin C.
It is the toxin produced as a metabolite by Aspergillus parasiticus and can be carried into cows and milk used for consumption.
Aflatoxin M1
It is an acceptable physical jewelry during food processing.
Plain band ring
It is a by-product of plant metabolism which the most heat-resistant marker enzyme acts on.
Peroxide
It is an olive brown compound formed when green leavy vegetables are overcooked or added with acid.
Pheophytin
It is the time and temperature combination needed in pasteurizing milk and milk products using low-temperature, long-time heating.
63 degrees Celsius for 30 minutes
It is the most potent carcinogenic toxin resistant to heat produced by the genus Aspergillus flavus and Aspergillus parasiticus.
Aflatoxin B1
At what minimum internal temperature and time must comminuted crab meat be cooked to?
68 degrees Celsius for 17 seconds
155 degrees Fahrenheit for 17 seconds
It is a type of packing blanched vegetables into containers wherein air is removed and container is sealed tightly prior to freezing.
Dry-packing
It is a marker enzyme used to determine the success of pasteurization in raw milk.
Alkaline phosphatase
It is the strain of E. coli of prime significance in food safety that causes hemolytic-uremic syndrome brought by consuming undercooked beef/meat.
E.coli O157:H7
At what temperature must commercial ice cream be stored to?
-18 degrees Celsius
It is a substance added to mushrooms prior to blanching to eliminate darkening.
Citric acid/ Lemon juice
Melanin
It is the marker enzyme used to indicate the success of pasteurization in liquid eggs.
alpha-amylase
Deoxynivalenol (Vomitoxin)
It is an amino acid that connives with sugars and high temperatures in acrylamide formation.
L-asparagine
It is a blanching method that entails the least ascorbic acid loss in broccoli.
Steam blanch-air cool
It is a carotenoid that contributes to Vitamin A activity besides beta-carotene and alpha-carotene.
Beta-cryptoxanthin
It is the condition achieve by the application of heat that renders food free from microorganisms, cells, and spores of public health significance when held under normal non-refrigerated storage conditions.
Commercial sterility