Discussion:
Food Microbiology: Pasteurization
1. What the last definition of pasteurization according to FDA (2005).
2. List 20 antimicrobials used in food manufacturing and specify the maximum allowance of each one in food.
3. What are bacteriocins, list 5 of them and provide examples of applications in foods.
4. List 5 natural antimicrobials used in food industry and provide examples.
5. What is the value of water activity (aw) in which the growth of Clostridium botulinum is inhibited?
6. What is Intermediate Moisture Food (IMF) and provide 5 examples.
Note: write the references.
Write your answer/response in detail with examples and facts and figures using APA style of formatting, size 12, font Times new roman and answer must be single spaced