Pasteurization

question 59

Multiple Choice

Pasteurization

• A) is the use of heat to sterilize food products.
• B) is the use of heat to reduce numbers of pathogenic/spoilage bacteria in a food item to a safe level.
• C) is a process which uses intense cold to kill microorganisms on foods.
• D) is a process which uses short bursts of radiation to kill microorganisms on foods.

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Definitions:

Lancet

A small, sharp medical instrument used for making incisions, especially for taking blood samples.

Radioallergosorbent Test

A blood test used to detect specific IgE antibodies to determine the substances a person is allergic to.

Antibodies

Proteins produced by the immune system in response to antigens, capable of specifically binding to and neutralizing foreign invaders such as bacteria and viruses.

Blood Serum

The clear, yellowish fluid part of blood that remains after clotting factors have been removed.