Physical
Requirements
Requirements
Chemical
Requirements
Requirements
Curve
& Counting
& Counting
Culture Media
Microbial Control
100
Based on their optimum growth temperatures, most pathogenic bacteria belong to this group.
Mesophiles
100
Half the dry weight of a typical bacterial cell.
Carbon
100
Phase in the growth curve where Generation Time is at its constant minimum.
Log Phase
100
Microorganisms that thrive in high carbon dioxide concentrations.
Capnophiles
100
The effect at ordinary refrigerator temperatures, wherein the metabolic activity of microbes is greatly reduced such that reproduction and toxin synthesis is put to a stop.
Bacteriostatic
200
Inadequate heat processing of these foods make them susceptible to spoilage by thermophilic microorganisms.
Canned goods
200
A facultative anaerobe found in the human GI tract.
Escherichia coli
200
Controlled by availability of nutrients, accumulation of toxic wastes, and space. Approaching this results in the end of exponential growth. Exceeding it means the growth curve is entering the Death Phase.
Carrying capacity.
200
Contain ingredients such as sodium thioglycolate that chemically combines with dissolved oxygen and ultimately depletes the oxygen in the culture medium.
Reducing Media
200
Given a certain temperature, this refers to the time it takes to kill all bacteria in a particular culture. One of the references as to the severity of the thermal treatment required to kill a given population of bacteria.
Thermal Death Time (TDT)
300
Foods like pickles, cheeses, and sauerkraut undergo bacterial fermentation and prevent spoilage by producing this.
Acids
300
Photosynthetic bacteria that are able to use gaseous nitrogen straight from the air.
Cyanobacteria
300
Method of measurement that is a statistical estimation. Best used for microbes grown in liquid media.
Most Probable Number (MPN)
300
What is the major nutritive constituent in Nutrient Agar?
Peptone
300
When exposed to this certain fluid, which is a double-edged physico-chemical method of microbial control, most vegetative spoilage organisms and foodborne pathogens are inactivated.
Supercritical carbon dioxide
400
Primitive civilizations found out that salting or brining their meats made these last for longer. The growth requirement on which this preservation technique is reliant on.
Osmotic Pressure
400
Its presence as an enzyme partially neutralizes harmful forms of oxygen so that the growth of microorganisms in this test tube is possible.
Superoxide Dismutase (SOD)
400
The necessary process in sample preparation that ensures that the colony growth on plates fall within a countable range.
Serial Dilution
400
Mannitol Salt Agar encourages the growth and detects the presence of this species of bacteria.
Staphylococcus aureus
400
70% ethanol is more effective than pure ethanol because of this. Needed for the denaturation process.
Water
500
Leftover arroz caldo is distributed into two pans of the same diameter and material for refrigeration. Pan X is 3 inches deep and filled to the brim before placing a cover on it. Pan Y is 6 inches deep and filled halfway before covering. The Pan most likely to cool first.
None. They will cool at the same rate.
500
Clostridium botulinum can develop in improperly sterilized canned foods and it produces the extremely dangerous botulinum toxin while Bacillus spp. that survive the UHT process are able to spoil UHT milk. The one resulting in a negative catalase test.
Clostridium botulinum
500
Renowned pastry chef Charles Darwin Cruz was making a blueberry cheesecake for a party the next day. Around 8:00 PM, a fit of sneezes came over him and he accidentally inoculated the cheesecake with 5 cells of S. aureus! If S. aureus has a generation time of 30 minutes, how many cells would be in the cheesecake by 12 midnight?
1,280 Cells
500
In addition to quick freezing, the condition necessary in lyophilization for a liquid microbial suspension to sublime into a powderlike residue. Critical for the preservation process.
Vacuum
500
G- Escherichia coli
G- Pseudomonas aeruginosa
G+ Staphylococcus aureus
The bacterial culture that will show the smallest zone of inhibition for chlorine.
Pseudomonas aeruginosa