Food safety questions

In brewing process, there are several cooling steps needing control measure for which of the below

·         Temperature maintenance

·         Cooling time

·         Coolant Tank 

Answers these questions please; 

1.       In sterilization process, the target bacteria Z value is important because it is related to

·         The slope of the thermal resistant curve

·         The minimum temperature for effective treatment

·         The slope of death curve

2.       The retorting process of canned products with pH > 4.6 is considered safe when it achieves

·         F⁰ > 1

·         6 log

·         12 D

3.       The antimicrobial activity of acetic acid is enhanced at

·         T > 5 C

·         Ph > 5

·         Ph < 5

4.       Normally the retorting process is desired to achieve F⁰ in the range 6 – 10 because

·         The treatment ensures total destruction of the C botulinum spores

·         Heat treatment spoilage organisms have higher heat resistances than C Botulinum Spores.

·         It fulfills regulatory requirements in several countries. 

5.       The “ Botulinum Cook” has been established as

·         F⁰ > 6

·         F⁰ = 3min

·         5 log

6.       In brewing process, there are several cooling steps needing control measure for

·         Temperature maintenance

·         Cooling time

·         Coolant Tank 

7.       When the initial microbiological population in 10³ cells / g and the heat treatment achieves 6D, the probability of microbiological                     survival is

·         10 cells per kg of product

·         1 cell per kg of product

·         No survival

8.       Hexane used in oil seed crushing process

·         Is not a relevant as potential contaminant source

·         Maybe contaminated by chemicals such as benzene

• Shall be replaced because banned in several countries