Lesson ALSF:A4-4
Salt as a Food Preservative
CD ALSF.  Advanced Life Sciences- Foods
Unit A.  Chemistry of Food
Problem Area 4.  Processing and Preserving Meat Products
Lesson 4.  Salt as a Food Preservative

When is salt used as a preservative?


a.                  when the food needs salt to make it edible

b.                  when the price of salt drops lower than other preservation materials

c.                  when lateral treatments are inappropriate

d.                  when terminal treatment (thermal processing, freezing, drying, fermentation, or refrigeration) is not a suitable preservation method

Answer: d

How does salt inhibit microbial growth?


a.                  by increasing moisture content of the food

b.                  by causing dehydration

c.                  by raising the temperature of the food

d.                  by lowering the temperature of the food

Answer: b

Bacteria, yeasts, and molds prefer ___________________________.


a.                  warm, moist conditions

b.                  cool, moist conditions

c.                  warm, dry conditions

d.                  cool, dry conditions

Answer: a

__________________________ is the deterioration of a food product due to microorganisms, enzymes, environment (heat and cold), light and other radiation, oxygen, moisture (or lack of it), industrial contaminants, macro organisms, and time.


a.                  Food preservation

b.                  Food spoilage

c.                  Food enhancement

          d.         Food additive

Answer: b

What are bacteria?


a.                  a collective name for those fungi which possess a vegetative body consisting of simple individual cells

b.                  any type of various wooly fungus growths

c.                  microscopic, relatively simple microorganisms that have a primitive nucleus.

d.                  asexual, reproductive bodies that are resistant to unfavorable environmental conditions

Answer: c
This term describes the dormant form of microbial cells which can be very resistant to processing or environmental conditions

a. mesophillic
b. yeast
c. vegetative cells
d. spores
e. Psychrophiles
Answer: d
The ability of dehydration to result in preservation of food is attributed to

a. physically removing microorganisms from the surface of the food
b. destruction of spoilage-causing microorganisms
c. a decrease in water activity resulting in inhibition of microbial growth
d. destruction of all the enzymes and microorganisms
e. destruction of pathogenic microorganisms
Answer: c