Picklesworth is a pickle company who specializes in quality organic dill pickles. The owner, Bill, wants to verify the micro stability and safety of his new dill pickles. What lab test should he use to evaluate the safety of the finished product?

When developing new food products, specifications are vital to insure food safety, quality, and consistency. What would you recommend Picklesworth make the pH specification of the new dill pickle product?

Picklesworth is getting complaints that their pickles have an off sour taste. One of the vinegar jugs is missing from the warehouse and Bill suspects that it was accidentally added to the pickles during production. How could Bill confirm this theory?

Joey, the manager of a meat processing facility, is looking for a new surface sanitizer to use on his processing line. What is a new green alternative to traditional based surface sanitizers?

What are the three main reasons to add acetic acid to foods?

Who discovered Acetobacter Aceti?

How is vinegar traditionally produced?

What is one problem that might occur if too much acetic acid is added to BBQ sauce?

Why is sodium acetate added to deli meats?

What does GRAS stand for?

John, the food safety manager is looking for a green surface sanitizer. What would make a good option?

Why does the molecular weight of acids matter as related to antimicrobial intrinsic factors?

At a pH of 4.76, what percentage of the solution will be acetate?

Acetic acid is what type of acid?

What bacteria does acetic acid prevent growth in barbecue sauces?

Why is sodium acetate added to RTE deli meats?

Why does one want powdered acetates when applying to meat and fished products?

What chemical charge does acetic acid have?

What is the optimal growth temperature of Acetobacter aceti?

How is industrial acetic acid produced?

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