Pasteurization Select one: a. kills all vegetative forms. b. reduces the number of vegetative forms. c. reduces the number of endospores. d. increases food nutrient value. e. is used to sterilize food products.

Question

Biology

Guest

22 June, 20:00

Pasteurization Select one: a. kills all vegetative forms. b. reduces the number of vegetative forms. c. reduces the number of endospores. d. increases food nutrient value. e. is used to sterilize food products.

+3

Answers (2)

Know the Answer?

Eddie Mays · Answer 1

Answer: Option A.

Pasteurization kill the vegetative forms.

Explanation:

Pasteurization is a process where certain foods like milk and wine are treated to mild heat usually less than 100°C (212°F) in order to kill most heat resistant vegetative pathogens, destroy and describe enzymes that cause spoilage or risk of diseases and extend the shelf live. Pasteurization is designed to kill all the vegetative forms through mild heat treatment. Sterilization kill spores and not pasteurization.

Briley · Answer 2

reduces the number of vegetative forms.

Explanation:

Pasteurization takes place when mild heat is introduced to water and packaged foods (for example; milk). The heat temperature is usually less than 100 °C, in order to eliminate pathogens and increase longevity. In order for this process to take place, the numbers of vegetative forms needed to be reduced to the bearest minimum level.