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6 Oct 2018
1.Describe the relationship between water activity and percent moisture as water is added during the rehydration of a food product using a properly labeled illustration.
2.Discuss the illustrated relationship from question 2 in its relationship to shelf life and the safety of the food.
3.What are some major reasons for the lack of efficacy of antibiotics/sanitizers on microbes associated with biofilms
4.Describe the relationship between the formation of spores and subsequent germination in relationship to Clostridium botulinumand food safety
1.Describe the relationship between water activity and percent moisture as water is added during the rehydration of a food product using a properly labeled illustration.
2.Discuss the illustrated relationship from question 2 in its relationship to shelf life and the safety of the food.
3.What are some major reasons for the lack of efficacy of antibiotics/sanitizers on microbes associated with biofilms
4.Describe the relationship between the formation of spores and subsequent germination in relationship to Clostridium botulinumand food safety
Trinidad TremblayLv2
7 Oct 2018
