Frequently Missed Questions on Quiz 6

Question 1

In recent years, the microorganism causing the largest number of foodborne illnesses in the U.S. is a virus originally associated with seafood, which causes fewer hospitalizations and deaths than Salmonella species.

Answer 1

True: norovirus

Question 2

Pathogenic viruses and parasites are easy to culture in a lab and will grow to high numbers in a food material that is left at temperatures higher than 40 degrees F for more than 4 hours.

Answer 2

False: parasites and viruses need a host cell to grow and cannot grow only on food and are difficult to cultivate in a lab.

Question 3

Depending on an ingredient supplier to “Keep it out” for pathogenic microorganisms might be the only means of control available to food processors who just blend ingredients and package them, without taking the product through a “kill step” during the process.

Answer 3

True. If you don’t have a control step you would be dependent on a supplier to keep out the pathogens.

Question 4

The bacterial growth factor that is most commonly controlled by food processors is “temperature” as pathogens can only live and multiply within defined temperature zones, while low pH and water activity are used for extending shelf-life of non-refrigerated food products.

Answer 4

True

Question 5

“Water activity” is extremely important when controlling the growth of pathogenic bacteria in materials such as beef jerky, cocoa powder, cereals and crackers.

Answer 5

True. The products are so dry that if you add a little bit of moisture to them and leave them out at a non-refrigerated temperature, microbes will begin to grow on them.