What is the difference between thermal death point and thermal death time?

The preservation of beef jerky from microbial growth relies on which method of microbial control?

a. filtration

b. lyophilization

c. desiccation

d. radiation

Which of the following types of radiation is more widely used as an antimicrobial technique?

a. electron beams

b, visible light waves

c. radio waves

d. microwaves

In practical terms in everyday use, which of the following statements provides the definition of sterilization?

a. Sterilization eliminates all organisms and viruses.

b. Sterilization eliminates harmful microorganisms and viruses.

c. Sterilization eliminates prions.

d. Sterilization eliminates hyperthermophiles.

Describe five physical methods of microbial control.

Defend the following statement: “Pasteurization is not sterilization.”

Compare and contrast desiccation and lyophilization.

Hyperthermophilic prokaryotes may remain viable in canned goods after commercial sterilization. Why is this situation not dangerous to consumers?

What are some advantages and disadvantages of using ionizing radiation to sterilize food?