2. Industrialization Compiled Activity

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1. Define HACCP.
2. List three factors that affect microbial growth.
3. At what temp are most bacteria killed? Are spores also killed at this temp?
4. Time and temp to ensure sterility? 12D treatment?
5. Why is pasteurization used in the food industry?
6. How does canning reduce food spoilage?
7. Han can foods become spoiled in canned goods?
8. Differentiate between thermophilic anaerobic spoilage, flat sour spoilage, and mesophilic spoilage.
9. Why should foods not be refrozen after thawing?
10. Why is there still microbial growth in a refrigerator?
11. Freeze-drying and dehydrating (dessicator, salt, sugar) works to preserve foods by _____.
12. How can ethylene affect produce spoilage? How can this be prevented?
13. How can radiation be used to prevent spoilage? Will this always be effective?
14. What happens if packaging isn’t sterile when generating a product for market?
15. Explain the different types of fermentation.
16. How are microbes used in baking bread? Describe the chemistry behind this.
17. Why is bread kneaded prior to making it?
18. How do rye and sourdough bread get their flavor?
19. Explain the microbial species, fermentation technique, and methods used to make one of the following:

• Butter
• Soft Cheese
• Semi-soft Cheese
• Hard Cheese
• Ice Cream
• Buttermilk
• Sour Cream
• Yogurt
• Kefir
• Beer
• Ale
• Sake
• Distilled spirits
• Wine
• Vinegar

20. How does aging affect these products?
21. Differentiate between primary and secondary metabolites. How does growth period relate to this?
22. How can different strains of microbe result in diverse products.
23. Give a specific example, and explain how one of the following items are isolated.

• Amino acids
• Citric acid
• Enzymes
• Vitamins
• Pharmaceuticals
• Copper
• Baker’s yeast
• Bt-toxin
• Methane
• Biofuel

24. What are three new biotechnology/microbial avenues to pursue in the future? Explain.