Food Microbiology 1

1. The major factor limiting microbial growth in the 10-year-old+ Happy Meal (abbreviation)
3. _________ microbes can survive (but not grow) during pasteurisation, and are a concern in the dairy industry
5. Gram-________ bacteria are the most exacting in terms of nutrient requirements
6. This agency regulates food preservatives in Europe (abbreviation)
10. Vacuum packaging changes this extrinsic factor (concentration of _____).
11. Pasteurisation kills most of these harmful types of microbes
14. These microbes will grow at fridge temperatures
16. The microbes most tolerant to low nutrients
18. A sweet addition that lowers the water activity of a food

1. These microbes prefer a high oxidation-reduction potential
2. Term for process of food preservation that utilises more than one method, allowing gentler preservation
4. Factors that affect microbial growth in food, but which are not directly related to the food itself
7. Food preservation method that uses heat,drying and compounds like phenolics to preserve food
8. These organisms grow best at 20-40 degrees C
9. Spores of this bacterial genus are a concern in the canning process
11. Most foods are acidic, therefore have a low __.
12. The term for factors (which impact microbial growth) that are integral to a foodstuff
13. Specialised structures produced by some bacteria that allow survival in harsh environmental conditions
15. a savoury addition that lowers the water activity of a food
17. Moulds and yeasts are both what?