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Factors Affecting the Growth and Survival of Microorganisms in Foods

Across
A redox dye
Physico-chemical properties of food
A model that is used to determine how fast a microorganism will grow.
The phase characterized by an increase in cell numbers
Properties and interactions of the microorganisms present
Microbial growth
No apparent growth of bacteria
A factor that is a protein that binds to DNA-dependent RNA polymerase.
Life depends on the presence of this.
Antimicrobial peptide most active against gram positive bacteria.
A weak acid
A second line defense
Down
Grows faster at a pH between 4.5-6
Equation that describes the relationship between the pH of a solution, the strength of the acid present and its degree of dissociation.
Equation of enzyme kinetics
A measure of the water activity of the gas phase.
Packing food
The phase where key nutrients become depleted
Able to grow on dry foods.
Species growing on the surface of alcoholic beverages
Equal to the negative logarithm of the hydrogen ion activity.
A reaction that occurs as the result of a transfer of electrons between atoms or molecules.