Thermophillic 113 158f - Study guides, Class notes & Summaries

lag, log, stationary, decline Bacterial growth phases Thermophillic 113-158F Mesophillic 59-112 Psychrophillic 35-50 Flat Sour Spoilage Caused by bacteria that thrive inside canned foods and produce lactic acid instead of gas. Bacillus coagulans Bacteria that cause flat sour spoilage. 4.6 to 7 pH that food borne illnesses tend to occur at

REHS Food question and answers rated A+ 2024 well answeredlag, log, stationary, decline - correct answer Bacterial growth phases Thermophillic - correct answer 113-158F Mesophillic - correct answer 59-112 Psychrophillic - correct answer 35-50 Flat Sour Spoilage - correct answer Caused by bacteria that thrive inside canned foods and produce lactic acid instead of gas. Bacillus coagulans - correct answer Bacteria that cause flat sour spoilage. 4.6 to 7 - correct answer pH that fo...

lag, log, stationary, decline correct answer: Bacterial growth phases Thermophillic correct answer: 113-158F Mesophillic correct answer: 59-112 Psychrophillic correct answer: 35-50 Flat Sour Spoilage correct answer: Caused by bacteria that thrive inside canned foods and produce lactic acid instead of gas. Bacillus coagulans correct answer: Bacteria that cause flat sour spoilage. 4.6 to 7 correct answer: pH that food borne illnesses tend to occur at. 4.6 correct answer...

REHS Food question and answers rated A+ 2023 well answered lag, log, stationary, decline - correct answer Bacterial growth phases Thermophillic - correct answer 113-158F Mesophillic - correct answer 59-112 Psychrophillic - correct answer 35-50 Flat Sour Spoilage - correct answer Caused by bacteria that thrive inside canned foods and produce lactic acid instead of gas. Bacillus coagulans - correct answer Bacteria that cause flat sour spoilage. 4.6 to 7 - correct answer pH that ...

REHS Food Revision Study Exam. Thermophillic - CORRECT ANSWER 113-158F Mesophillic - CORRECT ANSWER 59-112 Psychrophillic - CORRECT ANSWER 35-50 Flat Sour Spoilage - CORRECT ANSWER Caused by bacteria that thrive inside canned foods and produce lactic acid instead of gas. Bacillus coagulans - CORRECT ANSWER Bacteria that cause flat sour spoilage. 4.6 to 7 - CORRECT ANSWER pH that food borne illnesses tend to occur at. 4.6 - CORRECT ANSWER This pH or lower can be used to exc...

REHS Food (2023/2024) Rated A+ lag, log, stationary, decline Bacterial growth phases Thermophillic 113-158F Mesophillic 59-112 Psychrophillic 35-50 Flat Sour Spoilage Caused by bacteria that thrive inside canned foods and produce lactic acid instead of gas. Bacillus coagulans Bacteria that cause flat sour spoilage. 4.6 to 7 pH that food borne illnesses tend to occur at. 4.6 This pH or lower can be used to exclude food as potentially hazardous. Sous Vide The French term for vacuum packing...