The current times/temperatures in the PMO are based on levels necessary to kill what organism?

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Multiple Choice

The current times/temperatures in the PMO are based on levels necessary to kill what organism?

Explanation:
The main idea is that pasteurization standards are built around destroying the most heat‑resistant pathogen of concern in milk. Coxiella burnetii is that benchmark because it resists heat more than many other common foodborne pathogens. By setting the PMO’s times and temperatures to achieve a substantial level of destruction of Coxiella burnetii (typically a high-log reduction), the process also reliably inactivates other organisms that could contaminate milk. So, the current PMO heat parameters are chosen to kill Coxiella burnetii, ensuring safety for pathogens like E. coli, Salmonella, and Listeria as well.

The main idea is that pasteurization standards are built around destroying the most heat‑resistant pathogen of concern in milk. Coxiella burnetii is that benchmark because it resists heat more than many other common foodborne pathogens. By setting the PMO’s times and temperatures to achieve a substantial level of destruction of Coxiella burnetii (typically a high-log reduction), the process also reliably inactivates other organisms that could contaminate milk. So, the current PMO heat parameters are chosen to kill Coxiella burnetii, ensuring safety for pathogens like E. coli, Salmonella, and Listeria as well.

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