Discuss how salting delays food spoilage

Reference no: EM133441849

ASSIGNMENT:

1. Gram-negative bacteria possess endotoxins in their outer membrane that become active when released. With this in mind, explain why the use of bactericidal antibiotics be discouraged with these types of infections?

2. During which phase(s) of the bacterial growth curve would you want subculture your organisms to maintain optimum growth?

3. Discuss how salting delays food spoilage (e.g., meat, fish). Include water movement and its effects.

4. Overall, which solution resulted in better growth - 25% NaCl or 50% Sucrose? ________________ What might explain this difference?

5. The mucus of a patient suffering from bacterial pneumonia is collected and cultured. Lab clinicians determine that this bacterial species is also able to grow when stored in the refrigerator. Given this information, what is the best temperature classification of this bacterial species (Be specific)? _______________.

6. Describe the preservation of lutefisk using lye, focusing on pH and its role in controlling microbial growth.

Reference no: EM133441849

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