Question Bank • QB_DFE_UOP_021 MCQ • 1 Mark

Section 7: Dairy and Food Engineering

Unit Operations in Dairy and Food Engineering

Subtopic: Sterilization

Question Statement:

In thermal process design for low-acid canned foods ($pH > 4.6$), the mandatory '12D concept' specifically targets the destruction of:

Options:

  • (A) \textit{Clostridium botulinum} endospores
  • (B) \textit{Bacillus subtilis} vegetative cells
  • (C) \textit{Saccharomyces cerevisiae} yeasts
  • (D) \textit{Lactobacillus bulgaricus} cultures

Answer Key:

A

Step-by-Step Solution & Explanation

The 12D process is the statutory public health benchmark requiring a 12-decimal reduction of \textit{Clostridium botulinum} endospores, reducing the contamination probability to less than one surviving spore in $10^{12}$ cans.
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