Food Microbiology

What is a generally minimum pH for growth and toxin produciton by Clostridium botulinum and other foodborne patogens? A. 3.8 B. 4.5 C. 2.0 D. 7.0 E. 6.5

4.5

Limiting the activity of microbes in food can be accomplished by pasteurization cold storage lowering the pH All of the choices are correct

All of the choices are correct

The aw of a food product reflects which of the following? A. Nutrient content. B. Acidity of the food. C. Storage atmosphere. D. Presence of antimicrobial constituenys such as lysozyme. E. Amount of water available.

Amount of water available.

Which of the following is NOT part of the production of wine? clarification starter cultures sulfur dioxide malting must

Malting

Which of the following genera is used in the produciton of all of theses, bread, wine, and beer? A. Staphylococcus B. Lactobacillus C. Pseudomonas D. Saccharomyces E. Streptococcus

Saccharomyces

Which of the following is not a lactic acid bacterium used in the production of food? Lactobacillus Streptococcus Lactococcus Staphylococcus Leuconostoc

Staphylococcus

Which organism causes foodborne intoxication? A. Staphylococcus aureus B. Lactobacillus species C. Shiga toxin-producing E. coli D. Campylobacter species E. Salmonella species

Staphylococcus aureus

Which of the following is an antimicrobial compound found in garlic? sorbic acid benzoic acid whey sulfur dioxide allicin

allicin

Rennin is an enzyme used to make cheese. a fungal product that inhibits bacterial growth. a starter substance for making bread rise. a toxin produced in spoiled food. a by-product of bacterial fermentation that enhances the flavor of meat

an enzyme used to make cheese.

Which of the following human diseases can be transmitted from animals to humans by consuming contaminated milk? brucellosis and tuberculosis brucellosis and tularemia Anthrax and tuberculosis brucellosis and anthrax

brucellosis and tuberculosis

Which of the following methods of preserving food is considered commercial sterilization? gamma radiation canning filtration drying

canning

Which of the following is not considered an extrinsic factor for food spoilage? storage temperature amount of preservatives degree of processing ethanol content storage packaging

ethanol content

The activity of microbes during fermentation can perform all of the following functions EXCEPT: destroy pathogenic microbes. preserve food. neutralize toxins. add nutritional value to food in the form of vitamins or other nutrients. enhance the flavor and smell of food.

neutralize toxins

On which of the following foods can Staphylococcus aureus multiply with little competition? salty ham milk jam bread

salty ham

The fungus Aspergillus oryzae is involved in the production of coffee. soy sauce. kimchi. chocolate. sauerkraut.

soy sauce.

Food that is altered resulting in undesirable consequences is called: Fermented Spoiled Preserved Controlled

spoiled

All of the following factors would increase the chances of food spoiling EXCEPT: increased water activity. a neutral pH. fortified food. the production of benzoic acid. grinding food

the production of benzoic acid.

Which of the following is considered an intrinsic factor for food spoilage? water content storage temperature degree of processing

water content

Sulfur dioxide is added in the production of ______________. wine beer brandy whiskey

wine