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Collegebowl > Food Micro > Flashcards

Food Micro Flashcards

1
Q

What is the “F” value?

A

Minutes required to destory a given number of microbes at a given temperature

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2
Q

Sauerkraut results from what kind of fermentation process?

A

Lactic Acid

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3
Q

What is kefir?

A

Milk fermentation by yeast and lactic acid bacteria

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4
Q

What is the name for the phenomenon which draws water into materials?

A

Capillary action (surface tension)

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5
Q

What does MPN stand for?

A

Most probable number

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6
Q

What are the microorganisms that prefer to live without oxygen?

A

anaerobic

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7
Q

What is the circular, single stranded exonuclear DNA known as?

A

Plasmid

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8
Q

A polypeptide bacteriocin produced by some Streptococcus lactis strains is called what?

A

Nisin

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9
Q

The D value of green peas is 0.2 minutes. What is the F value at 250 F?

A

12D so 2.4 minutes

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10
Q

What is the perigo factor?

A

Substance formed in heated foods containing nitrite and it has antibacterial activity

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11
Q

Which of the following types of organism is not defined by temperature ? A. Psycrophiles B.Thermophiles C.Mesophiles D. Thermoduric

A

Thermoduric

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12
Q

What are halophiles?

A

Microorganisms that can survive high concentrations of salt

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13
Q

What yeast is in soy sauce production?

A

Zygosaccharomyces rouxii and Torulopsis spp

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14
Q

Which bacteria is added to Swiss cheese for eye formation?

A

Propionibacterium shermanii

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15
Q

What is the term for a complete set of genetic material in an organism?

A

Genome

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16
Q

What term describes plants that can grow in high-salt environments?

A

Halophytes

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17
Q

What is the scientific term for a n increase in the size of the cells in an organism?

A

Hypertrophy

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18
Q

What two lactic acid thermophilic bacteria are inoculated into pasteurized milk in the fermentation process that yields yogurt?

A

Streptococcus Thermophilus and Lactobacilus Bulgaricus

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19
Q

Name and describe the component of pineapple that will make your mouth sore and give you a stomach ache if you eat too much of it.

A

Bromellin- a proteolytic enzyme

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20
Q

For what foods has irradiation been approved as a preservation method?

A

Poultry, Pork, and Spices

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21
Q

What is the white colony growth of molds called?

A

Mycelium

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22
Q

What are the four main stages in the life cycle of the Drosophila fruit fly?

A

Egg, Larva, Pupa, Adult Fly

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23
Q

Which of the following molds has a foot cell: Aspergillus Penicillium, or Alternaria?

A

Aspergillus

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24
Q

Molds grow in an oxidation-reduction potential of?

A

Positive Values

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25
Q

What do aerogenic bacteria produce?

A

Gas

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26
Q

What do microaerophiles require for growth?

A

Some oxygen

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27
Q

Why are plates for total plate count incubated upside down?

A

To prevent condensation from dripping on the surface of the agar.

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28
Q

Sporeforming aerobic rods occur as what?

A

Psychrotrophs, Mesophiles, and Thermophiles

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29
Q

What are Xerophilic molds?

A

grow in low water activity environments

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30
Q

In what types of foods are thermophilic sporeformers of primary concern?

A

Aseptically processed low acid foods.

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31
Q

What is the form of aflatoxin excreted in milk?

A

M1 and M2

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32
Q

What is the order of heat resistance for microorganisms?

A

Bacterial spores are more heat resistant than bacterial vegetative cells, yeast cells, and molds.

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33
Q

Why was Schwan’s ice cream recalled from the marketplace in October of 1994?

A

For presence of Salmonella Enteriditis

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34
Q

What does obligate mean for microorganisms?

A

Absolute Requirements

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35
Q

For what pathogen(s) is/are there a zero tolerance in ready to eat processed foods?

A

Salmonella species and Listeria monocytogenes

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36
Q

What does HACCP stand for?

A

Hazard Analysis and Critical Control Points

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37
Q

Which of the following is not a microbial preservative? (1) Nisin (2) Sodium Propionate, (3) Sodium Alginate, or (4) Nitrite

A

Sodium Alginate

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38
Q

Name two mycotoxins produced by Fusarium species.

A

Zearalonone, Trichothecenes, Fumonisins, and Fusarin

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39
Q

What are coliforms?

A

Coliforms are gram-negative, aerobic to facultatively anerobic, nonsporeforming rods that ferment lactose to gas within 48 hours at 35⁰C.

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40
Q

Which microorganisms produce endospores?

A

Bacillus and Salmonella

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41
Q

What are the dominant spoilage microflora of fish?

A

Pseudomonas, Flavobacterium, and Moraxella

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42
Q

What does high total counts in dehydrated foods indicate?

A

Poor raw materials, Improper processing techniques, and poor sanitation.

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43
Q

What bacteria can cause flat sour in foods?

A

Bacillus stearothermophilus

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44
Q

What are the five steps used in the traditional isolation of Salmonella species?

A
  1. Preenrichment 2.Selective Broth Isolation

3. Selective Plate Isolation 4.Biochemical Test 5.Serology

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45
Q

What food-borne parasite can be found in hogs eating uncooked food waste?

A

Trichinella Spiralis

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46
Q

When is a microorganism considered dead?

A

When it fails to grow or reproduce in or on media.

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47
Q

What are flagella?

A

Appendages that allow microbes to be motile.

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48
Q

what are the four most important spoilage microorganisms associated with refrigerated meats?

A

Pseudomonas spp., Flavobacterium spp., Acinetobacter spp., and Moraxella spp.

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49
Q

What causes greening of luncheon type meats?

A

Lactobacillus Viridescens

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50
Q

What is the minimum pH of growth for most Gram-negative aerobic bacteria?

A

pH 5.3

51
Q

How is the relative humidity related to water activity?

A

Water activity= relative humidity/100

52
Q

What is a facultative anaerobe?

A

A microbe that can grow with or without oxygen

53
Q

What is a psychrotroph?

A

A microorganism that grows at 7 degrees Celsius or below (in the refrigerator)

54
Q

What property does Aspergillus glaucus have that allows it to grow on dried fruit??

A

It is xerophillic.

55
Q

What color are Staphylococcus aureus colonies on Baird Parker agar?

A

black

56
Q

Why is egg yolk used in the media for the isolation of Bacillus cereus?

A

To check for the lecithinase reaction

57
Q

What is the selective agent in the following medium: proteose peptone yeast extract, sodium chloride, sodium glycerolphosphate, maltose, lactose, sodium azide, bromcresol purple, agar, and water?

A

Sodium Azide

58
Q

What does LAL stand for?

A

Limulus ameobocyte lysate

59
Q

Which way does DNA replicate?

A

5’ to 3’

60
Q

Most common pathogen found in outbreaks of cheese?

A

L. monocytogenes

61
Q

Green bean canning pathogen ?

A

C. botulinum

62
Q

What is the light absorbing pigment in plants?

A

Chlorophyll

63
Q

Difference between fungi, algae, and other higher plant?

A

Photosynthesis

64
Q

Difference between eukaryotic and prokaryotic?

A

Defined nucleus (eukaryotic), circular DNA (procariotic), mitocondria (eukariotic).

65
Q

Time in minutes for one log reduction?

A

D-value

66
Q

Name 5 organelles of cells:

A

Mitochondria, nucleus, vacuola, ribosome, golgi aparatus.

67
Q

What is the difference between prebiotic and probiotic?

A

Probiotic is living microbials which promotes health; prebiotic is some indegestible food which promotes growth of microbials to promote health

68
Q

Name two homofermenters?

A

Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus helviticus, Lactococcus fascum, Streptococcus thermophilus

69
Q

Name two heterofermenters?

A

Lb. casei, Bifidobacterium breve. Lb. fermentum ,Bacillus infantis, Lb. fermentum , Lb. plantarum ,Bacillus longum

70
Q

Vitamin C is sometimes added to frankfurters, why?

A

To enhance the rate of cured color formation in the frankfurter It sounds good to have Vitamin C on the label

71
Q

Why is summer sausage shelf-stable?

A

pH is near the isoelectric point of myosin and actin

72
Q

what is the maximum % of fat that you can legally have in a cooked sausage product?

A

30%

73
Q

what is proteose peptone?

A

is an enzymatic digestion of animal tissues. commonly used in the prep of culture media for the production of toxins, and in the fermentation industry for starter cultures. It is a highly nutritious source for the growth of a wide range of microorganisms

74
Q

if the total plate count is 500 CFU/ml, with the generation time of 30 min., what will the total plate count be after 3 hours?

A

32,000 CFU/ml

75
Q

what is the color of typical Salmonella colony on EMB agar?

A

colorless

76
Q

in the US, what is the maximum amount of fat allowed in frankfurters?

A

30%

77
Q

in the US, what is the maximum amount of combination of fat and water allowed in frankfurters?

A

40%

78
Q

According to the federal regulations, what food product open dating terms is required for frankfurter packages? A.sell by, B.use by, C.best if used by, or D.none of the above

A

none is required. product dating is voluntary and not required by federal regulations

79
Q

Arrange these foodborne pathogens in the increasing order of their approximate onset time of symptoms due to infection or intoxication: Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens, and Vibrio cholerae

A 
Staphylococcus aureus (2-4hr)
Clostridium perfringens (6-12hrs)
Vibrio cholerae (18-36hrs)
Listeria monocytogenes (1-30 days or more)
80
Q

in predictive food micro, growth rate is calculated by linear or non-linear regression on “log of counts vs. time plot”. which model cannot be used for calculating growth rate: A.logistic model, B. Arrhenius model, C.Gompertz model, D.baranyi model?

A

Arrhenius model

81
Q

A food sample was analyzed for aerobic plate count by diluting 100 and 1,000 times separately. the # of colonies on plate w/1:100 dilution was 240 with 1:1,000 was 35. What is the exact aerobic plate count of the food sample?

A

(240+35) X 100/(1X1 + 0.1X1)= 25,000 CFU/ml

82
Q

pathogens that are responsible for more than 75% of human deaths caused by known pathogens in the US

A

Salmonella, Listeria, and Toxoplasma. Followed by norwalk-like viruses, campylobacter, and E. coli O157:H7

83
Q

Name the foodborne pathogen that has the highest mortality rate

A

Vibrio vulnificus (50% fatality rate)

84
Q

of the following pathogens, which one was recognized even 30 years ago: campylobacter jejuni, Listeria monocytogenes, Bacillus cereus, Cyclospora cayetanensis?

A

Bacillus cereus

85
Q

What do the Grashof number, Nusselt number, Prandtl number, Biot number, and Fourier number all have in common?

A

they are all dimensionless

86
Q

prior to refrigeration, what was the primary method used for food preservation?

A

Fermentation

87
Q

name 4 of the 6 primary classes of pathogenic E. coli that cause diarrhea

A

Diffuse-adhering (DAEC), enteropathogenic (EPEC),enterotoxigenic (ETEC),Enteroinvasive (EIEC),Enterohemorrhagic (EHEC),Enteroaggregative (EAEC)

88
Q

what is the genus and species of the Thompson seedless grape?

A

Vitus vinifera

89
Q

which fungus is responsible for producting the etiologic agents of aflatoxicosis?

A

Aspergillus flavus

90
Q

what is the difference between the envelopes (everything outside the plasma membrane) of gram positive and gram negative cells?

A

Gram positive cells have a single thick peptidoglycan or murein layer, while gram negative cells have a thin peptidoglycan layer surrounded by an outer membrane

91
Q

many fungi are dimorphic. what does dimorphic mean?

A

they can change from a yeast form to a mold form

92
Q

aflatoxin can be detected by placing material under: A.fluorescent light, B.a light bulb, C.UV light, or D. infared light?

A

C. UV light

93
Q

the fungus Claviceps purpurea produces a group of toxins that cause: A. turkey X disease, B. ATA, C. diarrhea and vomiting, or D. ergotism

A

D. ergotism

94
Q

aflatoxins are NOT produced by: A.Aspergillus flavus, B. Aspergillus parasiticus, or C.Aspergillus chraceus

A

C.Aspergillus chraceus

95
Q

the consumption of rotten apples may lead to intoxication by the presence of: A.yeast, B.spoilage bacteria, C.aflatoxins,or D.patulin

A

D. patulin

96
Q

the critical events of infection by ingested virus appear to occur in: A.esophagus, B.stomach, C.small intestine, or D. large intestine

A

C.small intestine

97
Q

what is the process of adding sugar to wine making?

A

Chaptalization

98
Q

what is the difference between regular beer and light beer?

A

light beer averages 33% less calories than regular beer

99
Q

in the brewing industry, what is “pitching”?

A

addition of yeast to the cooled wort

100
Q

the presence of mold Botrytis cinerea in wine can create a problem in: A.fermentation, B.crushing, C.filtration, or D.aging

A

C. filtration: it produces B-glucans, which are large polymers that clog filters

101
Q

What is the cause of the haze in beer?

A

incomplete protein hydrolysis during mashing or insufficient protease activity

102
Q

what does the acronym NARMS stand for?

A

National Antimicrobial Resistance Monitoring System

103
Q

define a fortified wine and give an example

A

When distilled alcohol is added to wine to increase the alcohol content; port, sherry, madeira, marsala, Commandaria wine and vermouth.

104
Q

what variety of grape is used for fume blanc wine?

A

Sauvignon Blanc

105
Q

what is a terrior in the winemaking industry?

A

the soil

106
Q

How did cheese-makers overcome the kosher problem of rennet?

A

its produced from a microbiological source as chymosin

107
Q

How is CO2 produced in traditional champagne manufacture?

A

additional sugar (24g/L) is added prior to bottling, whereafter yeast participate in a 2nd fermentation to produce CO2

108
Q

what is the main difference in the manufacturing steps between red and white wine production?

A

red wine is fermented w/ the grape skins on

109
Q

which media may be used to selectively enumerate coliforms?

A

Violet Red Bile Agar (VRBA)

110
Q

what are the selective agents of VRBA?

A

bile salts and crystal violet

111
Q

what do Z-values represent for a microbial population?

A

The temp required to change a D-value by one log (D is a decimal reduction time at a specific temperature)

112
Q

in a recent outbreak of foodborne illness in RTE meats by Bil Mar Foods resulted in a recall of 76 million pounds of product. Name the causitive agent and rare strain that was found in these products.

A

Listeria monocytogenes type E

113
Q

list 5 genera of bacteria and molds that produce antimicrobial agents

A

Penicillium ,L. lactis, Lactobacillus, Pediococcus,Streptomyces

114
Q

name 4 bacteriocins produced by lactic acid bacteria and state the most thoroughly studied

A

Nicin, pediocin, diplocoxin, helveticin, and lactacin (nicin most thoroughly studied)

115
Q

give the genus and species of one microorganism for each of the following categories: gram negative, strict anaerobe, foodborne pathogen, sulfide spoiler

A

gram negative= Salmonella typhimerium or E. coli;strict anaerobe= C. botulinum;foodborne pathogen= S. aureus, Listeria monocytogenes Sulfide spoiler= Desulfotomaculum nigrificans

116
Q

give the genus and species for which the following media are selective:TSC, MacConkey, McBride, Hektoen enteric

A

TSC= C. perfringens;MacConkey= E. coli;McBride= Listeria monocytogenes;Hektoen enteric=Salmonella enteriditis

117
Q

Name the microorganism associated w/ the following: Ergot poisoning, Zearalenones in corn, Patulin, Aflatoxin

A

Ergot poisoning= Claviceps purpurea; Zearalenones in corn= Fusarium graminarium; Patulin= Penicillium eseparsum; Aflatoxin= Aspergillus flavus

118
Q

what cheese is associated w/ the following major microorganisms: lactococcus, propionibacterium shermanii, penicillium roqueforti, Lactic streptococci

A

Lactococcus= cheddar (or mozzarella);propionibacterium shermanii= Swiss;penicillium roqueforti= Blue;Lactic streptococci= Edam, Gouda

119
Q

name 5 microorganisms that have been associated w/food poisoning outbreaks

A

C. botulinum, C. perfringens, B. cereus, S. aureus, Salmonella, Shigella, Vibrio parahaemolyticus, E. coli, Listeria monocytogenes

120
Q

what agency regulates the production, labeling, and sale of the following products: wine coolers, Emu, Turkey, Lite Beer

A

wine coolers= FDA; Emu= FDA; Turkey= USDA Lite Beer= Alcohol and Tobacco Tax and Trade Bureau (TTB)

121
Q

what 2 microorganisms are the principal acid producers in the manufacture of sour cream?

A

Lactococcus lactis spp cremoris and Lactococcus lactis ssp lactis

122
Q

name 4 water-soluble vitamins

A

B1 (thiamin), B2 (riboflavin), B3 (niacin), B6 (pyridoxine), B12, B5(pantothenic acid), Folic Acid, vitamin C

123
Q

what microorganism is used in the fermentation of both bread and beer?

A

Saccharomyces cerevisiae

124
Q

a microbial population of 3,000 CFU/ml that is exposed to a 2D process will theoretically have a final population of what?

A

30 CFU/ml

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