Question

match the term to its description to test your understanding of the use of moist heat methods to control microbial growth
1 boiling water 2 steam under pressure 3 pasteurization
match each of the options above to the items below.
this method requires the use of an autoclave. to sterilize, temperature must reach 121°c for a minimum of 15 minutes
heat is applied to beverages to prevent spoilage and kill pathogens, but it does not sterilize. protocols include holding liquids at 71.6°c for 15 seconds or at 63°c for 30 minutes.
this exposes a material to a temperature of 100°c. thirty minutes of exposure will disinfect but will not sterilize

Explanation:

• Steam under pressure uses an autoclave and requires \(121^{\circ}C\) for 15 minutes to sterilize.
• Pasteurization heats beverages (e.g., \(71.6^{\circ}C\) for 15 seconds or \(63^{\circ}C\) for 30 minutes) to prevent spoilage and kill pathogens but not sterilize.
• Boiling water exposes material to \(100^{\circ}C\), 30 - minute exposure disinfects but doesn't sterilize.

Answer:

1. Boiling water: This exposes a material to a temperature of \(100^{\circ}C\). Thirty minutes of exposure will disinfect but will not sterilize.
2. Steam under pressure: This method requires the use of an autoclave. To sterilize, temperature must reach \(121^{\circ}C\) for a minimum of 15 minutes.
3. Pasteurization: Heat is applied to beverages to prevent spoilage and kill pathogens, but it does not sterilize. Protocols include holding liquids at \(71.6^{\circ}C\) for 15 seconds or at \(63^{\circ}C\) for 30 minutes.