1) What is the last definition of the pasteurization according to FDA (in the year 2005)?
2) List out 20 antimicrobials used in the food manufacturing and specify the maximum allowance of each one in food.
3) What are bacteriocins and list five of them and give illustrations of applications in foods.
4) List five natural antimicrobials used in the food industry and give illustrations.
5) Describe the value of water activity (aw) in which the growth of Clostridium botulinum is inhibited?
6) Describe the term Intermediate Moisture Food (IMF) and give five examples.