Public health exam 2

Limiting the activity of microbes in food can be accomplished by

All of the above

Which of the following is an antimicrobial compound found in garlic?

Allicin

Renin is

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 TBs

Which of the following methods of preserving food is considered commercial sterilization?

Canning

Which of the following is not considered an extrinsic factor for food spoilage?

Ethanol content

Foods that have been altered due to the carefully controlled growth of microorganisms are called

Fermented

Foodborne intoxication is also commonly called

Food poisoning

Which of the following organisms may grow at pH 3.5?

Fungi and lactic acid bacteria

Which of the following microorganisms associated with food poisoning thrives in cold storage

Listeria monocytogenes

Which of the following is not part of the production of wine?

Malting

Starter cultures accomplish which of the following?

Modifying flavor and increasing acidity of food

The activity of microbes during fermentation can perform all of the following functions except

Neutralizes toxins

All of the following factors would increase the chances of food spoiling except

Production of Benzoic acid

Which of the following is most likely to grow at refrigerator temperatures?

Psychrophiles

The fungus aspergillus oryzae is involved in the production of

Soy sauce

Food that is altered resulting in undesirable consequences is called

Spoilage

Which of the following is not a lactic acid bacterium used in the production of food

Staphylococcus

Which of the following organisms can grow at lower water activity than most spoilage bacteria

Streptococcus aureus

Highly perishable foods exhibit all of the following characteristics except:

They can be stored in sealed containers without spoiling even if the can is openend

Sulfur dioxide is added in the production of?

Wine

Sugar and salt act as preservatives by

drawing water out of food.

On which of the following foods can staphylococcus aureus multiply with little competition?

salty ham

Which of the following is considered an intrinsic factor for food spoilage?

water content