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Refrigeration (~4 C) is used to slow down the spoiling of food. Which classification or classifications of bacteria would be of concern even when refrigeration is used and why?

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Collen Von
Collen VonLv2
10 Apr 2019

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Related questions

I am not sure on this question, as the bookdoes not clarify this completely:


The impact of refrigeration on the growth curveof potential spoilage bacteria is


 a.) it extends the lag time.


b.) it increases the rate ofexponential growth.

c.)

 it increases the number of cellsnecessary to reach the stationary phase.

d.)

 it extends the lag time and increasesthe number of cells necessary to reach the stationary phase.


*Please explain WHY the answer is, please do not just select theletter. Thank you.

For each series of questions, read carefully to be sure you are addressing the right

content of the question. As always, if the question applies to more than one, indicate which ones.

Please use the terms provided!

A. We talked about the physical methods of antimicrobial treatment, which include

Pasteurization, filtration, and irradiation. Briefly answer the following questions. If the question

applies to more than one, indicate which ones. Use these terms.

a. Which might be used to disinfect a counter top?

b. Which removes, rather than kills, microbes?

c. Which can be used to reduce the number of microbes in food?

d. Which of the above methods is most appropriate for sterilizing the packages of empty Petri

dishes like we used in the cutting-board lab (into which we poured agar and then incubated)?

B. Ethylene oxide is a gas, hydrogen peroxide is an antiseptic, and gamma-irradiation is a form of

ionizing radiation. Compare and contrast these treatments.

a. Which of the above could you or I apply at home or in the Hartnell microbiology laboratory?

b. Which of the above is used to treat wounds?

c. Which of the above could be used to treat substances that cannot get wet?

d. Which of the above can damage DNA?

C. Compare and contrast refrigeration, pickling (packing in brine, or salt water), and benzoic acid

(a preservative) and their effects on food. Continued on the next page.

a. Which of the above is not used to control growth of microbes in bread?

b. Which controls microbial growth in food by lowering the pH?

c. Which controls microbial growth in food by drawing water out of cells (the purpose of the

technique)?

(Short answer: 3 points each) The following are examples of classification schemes that are used in bacteria. Which schemes provide useful information about the phylogeny of the organisms that fall into these categories? For each category you must say why, or why not.

(A) Photosynthetic

(B) Archaea

(C) Pathogenic

(D) Gram negative

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