Safe Canning of Food
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Safe Canning of Food


Safe Canning of Food

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A unit that explains how to determine the decimal reduction time of an organism. This is put into a practical context with respect to ensuring the safety of food produced by the canning industry. This is a Questionmark Perception file. The QTIXML file needs to be opened in QP Authoring Manager, converted to an assessment and exported into your own VLE.
Material Type: Tutorial
Technical Format: QTIXML
Date Added to MERLOT: March 29, 2010
Date Modified in MERLOT: March 29, 2010
Submitter: Chris Taylor
Keywords: medical microbiology, thermal death point, ukoer, clostridium botulinum, clostridium, decimal reduction time, canning, bioukoer, D value, industrial safety, microbiology


  • Reviewed by members of Editorial board for inclusion in MERLOT.
    Editor Review
    Very good quality; in queue to be peer reviewed
    avg: 5 rating
  • User Rating (not rated)
  • Comments (none)
  • Learning Exercises (none)
  • Personal Collections (none)
  • Accessibility Info (none)


Primary Audience: College General Ed, College Lower Division, College Upper Division
Mobile Compatibility: Not specified at this time
Technical Requirements: Questionmark Perception is required to edit this resource.
Language: English
Cost Involved: no
Source Code Available: yes
Accessiblity Information Available: unsure
Creative Commons: Creative Commons License
This work is licensed under a Attribution-NonCommercial-ShareAlike 2.0 UK: England & Wales


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