Public health week 12
Which of the following human diseases can be transmitted from animals to humans by consuming contaminated milk? A. brucellosis and tuberculosis B. brucellosis and tularemia C. Anthrax and tuberculosis D. brucellosis and anthrax
a
Which of the following is considered an intrinsic factor for food spoilage? A. water content B. storage temperature C. degree of processing
a
Which of the following is most likely to grow at refrigerator temperatures? A. psychrophiles B. mesophile C. thermophiles D. acidophiles
a
Which of the following organisms may grow at pH 3.5? A. Fungi and lactic acid bacteria B. Clostridium and lactic acid bacteria C. Streptococcus and lactic acid bacteria D. Clostridium and Streptococcus
a
All of the following factors would increase the chances of food spoiling EXCEPT: A. a neutral pH. B. the production of benzoic acid. C. grinding food. D. increased water activity. E. fortified food.
b
Food that is altered resulting in undesirable consequences is called: A. Fermented B. Spoiled C. Preserved D. Controlled
b
In the brewing process, the sugar and nutrient extract obtained by soaking germinated grain in warm water is called: A. hops. B. wort. C. malt. D. must. E. baker's yeast.
b
Which group of organisms most commonly spoils breads, fruits, jams, jelly, and dried foods? A. Pseudomonas B. Molds C. Saccharomyces D. Acetobacter E. Lactic acid bacteria
b
Which of the following methods of preserving food is considered commercial sterilization? A. gamma radiation B. canning C. filtration D. drying
b
Which organism causes foodborne intoxication? A. Lactobacillus species B. Staphylococcus aureus C. Campylobacter species D. Shiga toxin-producing E. coli E. Salmonella species
b
Foodborne intoxication is also commonly called: A. Food fermentation B. Food infection C. Food poisoning. D.ood preservation.
c
Which of the following is an antimicrobial compound found in garlic? A. sorbic acid B. sulfur dioxide C. allicin D. benzoic acid E. whey
c
Which of the following is not considered an extrinsic factor for food spoilage? A. degree of processing B. storage packaging C. ethanol content D. storage temperature E. amount of preservatives
c
The fungus Aspergillus oryzae is involved in the production of A. chocolate. B. sauerkraut. C. coffee. D. soy sauce. E. kimchi.
d
Which of the following genera is used in the production of all of theses, bread, wine, and beer? A. Lactobacillus B. Pseudomonas C. Staphylococcus D. Saccharomyces E. Streptococcus
d
Which of the following microorganisms associated with food poisoning thrives in cold storage? A. Salmonella B. Clostridium botulinum C. E. coli D. Listeria monocytogenes E. Shigella
d
Which of the following organisms can grow at a lower water activity than most spoilage bacteria? A. most yeasts B. Pseudomonas sp C. Streptococcus pyogenes D. Staphylococcus aureus
d
Sugar and salt act as preservatives by A. producing oils that inhibit bacterial growth. B. killing endospores. C. inhibiting bacterial enzymes. D. disrupting microbial membranes. E. drawing water out of food.
e
What is a generally minimum pH for growth and toxin produciton by Clostridium botulinum and other foodborne patogens? A. 3.8 B. 2.0 C. 6.5 D. 7.0 E. 4.5
e
