LECTURE KAHOOTS

Question 1

LECT 1
Which of the following is/are correctly written?

A. 𝘚𝘢𝘭𝘮𝘰𝘯𝘦𝘭𝘭𝘢 𝘛𝘺𝘱𝘩𝘪𝘮𝘶𝘳𝘪𝘶𝘮

B. 𝘚𝘢𝘭𝘮𝘰𝘯𝘦𝘭𝘭𝘢 Typhimurium

C. 𝘚𝘢𝘭𝘮𝘰𝘯𝘦𝘭𝘭𝘢 𝘦𝘯𝘵𝘦𝘳𝘪𝘤𝘢

D. 𝘚. 𝘦𝘯𝘵𝘦𝘳𝘪𝘤𝘢

Answer 1

B, C ,D

Serovar is not italicised

Question 2

LECT 1
What does “Typhimurium” in 𝘚𝘢𝘭𝘮𝘰𝘯𝘦𝘭𝘭𝘢 Typhimurium identify?

A. Family
B. Genus
C. Species
D. Serovar

Answer 2

D

Question 3

LECT 1
What does “𝘦𝘯𝘵𝘦𝘳𝘪𝘤𝘢” in 𝘚𝘢𝘭𝘮𝘰𝘯𝘦𝘭𝘭𝘢 𝘦𝘯𝘵𝘦𝘳𝘪𝘤𝘢 identify?

A. Family
B. Genus
C. Species
D. Serovar

Answer 3

C

Question 4

LECT 1
Which is not necassarily to be present in a virus particle?

A. Nucleic acid
B. virus capsid
C. Lipid envelope

Answer 4

C

Foodborne viruses have no lipid envelope and nucleic acid is mostly RNA

Question 5

LECT 1
In general, which of the following water types has the highest microbial quality?

A. Rainwater
B. River water
C. Underground water

Answer 5

C
“highest microbial quality” –> means clean

Question 6

LECT 1

In which of the following scenarios can biofilm become a major microbial contamination source?

A. Air
B. Soil
C. Human
D. Equipment

Answer 6

D

Question 7

LECT 1

Which of the following structure(s) doe(es) a prokaryote miss ?

A. Nucleus
B. Mitochondria
C. Nucleoid
D. Ribosome

Answer 7

A and B

Question 8

LECT 1

Which component is abundant in G+ bacteria but less in G- bacteria?

A. Peptidoglycan
B. Lipopolysaccharide
C. Phospholipids

Answer 8

A

Question 9

LECT 1

Which of the following transportation needs energy?

A. Simple diffusion
B. Passive transport
C. Active transport

Answer 9

C

Question 10

LECT 2

Which of the following belong to extrinsic factor for bacterial growth?

A. pH
B. Temp
C. Water activity
D. oxidation-reduction potential

Answer 10

B

(temp is determined by storage conditions of foods)

Question 11

LECT 2

Whch following MO category can grow in lowest pH in general?

A. Gram positive bacteria

B. Gram negative bacteria

C. Yeast

D. Moulds

Answer 11

D

Question 12

LECT 2

Which of the following MO category needs the highest water activity to grow?

A. Gram positive bacteria

B. Gram negative bacteria

C. Yeast

D. Moulds

Answer 12

B

(most fragile and needs best conditions to grow)

Question 13

LECT 2

Reconstructed meat are fused from small meat pieces. Which factor could bring concern over microbial quality?

A. pH
B. Temperature
C. Water activity
D. oxidation-reduction potential

Answer 13

D

thought it is water activity

• its still meat, water activity shouldn’t change much
• introduce a lot more oxygen in reconstituting small pieces of meat

Question 14

LECT 2

Which of the following group of bacteria cannot grow in the fridge?

A. Psychrophiles
B. Mesophiles
C. Psychrotrophs

Answer 14

B

Phschrotrophs - optimal temp is similar to mesophile but can still survive / gro slowly at low temp

Question 15

LECT 2

Which of the following doesnt belong to food quality indicators?

A. Lactic acid bacteria (LAB)

B. 𝘌.𝘤𝘰𝘭𝘪

C. Total aerobic or anaerobic colony count

D. Aerobic / anaerobic spore-forming bacteria and / or spores

Answer 15

B

𝘌.𝘤𝘰𝘭𝘪 is used as hygiene indicator / safety indicator to correlate with certain pathogens (but never relate to food quality / spoilage – doesnt tell you if your food is fresh or not)

Question 16

LECT 2

Which of the following methods is used to enumerate low numbers of bacteria?

A. MPN
B. Pour plate
C. Looping-out method

Answer 16

MPN

Question 17

LECT 3 (1/5)
A factory will produce a RTE meal (pH = 6.2), which preservative is the best?

A. Parabenzoic acids (pK = 8.5)
B. Acetic acid (pK = 4.8)
C. Citric acid (pK = 3.2)
D. Lactic acid (pK = 3.7)

Answer 17

A

Question 18

LECT 3 (2/5)
In comparison with the air, whcich gas is reduced in modified-atmosphere packaging in order to inhibit microbial growth?

A. Oxygen
B. Carbon dioxide
C. Nitrogen

Answer 18

A

Question 19

LECT 3 (3/5)

Which of the bacteria is not considered psychrotrophic bacteria?

A. Listeria monocytogenes
B. Salmonella
C. Vibrio parahaemolyticus
D. Clostridium botulinium types B,E, and F

Answer 19

B

Question 20

LECT 3 (4/5)
You would like to cook a big piece of raw meat from the freeser, where do you think is the best place to defreeze?

A. In the warm water
B. On the kitchen bench
C. In the fridge

Answer 20

C

Question 21

LECT 3 (5/5)
Which of the following bacteria is considered the most heat resistant?

A. Escherichia coli
B. Clostridium botulinium
C. Bacillus stearothermophilus

Answer 21

C

Question 22

LECT 4 (1/7)
Which of the following does NOT belong to common spoilage bacteria for raw meat products stored in air?

A. Pseudomonas
B. Shewanella
C. Clostridium
D. Lactobacillus

Answer 22

C

Question 23

LECT 4 (2/7)
Which nutrient is limited in fresh meat for MO growth?
A. Protein
B. Water
C. Carbohydrate
D. Vitamins and minerals

Answer 23

C

Question 24

LECT 4 (3/7)
Which of the following meat type spoils faster than others?
A. Normal meat
B. PSE meat
C. DFD meat

Answer 24

C

Question 25

LECT 4 (4/7)
Which of the following spoilage phenomenon will NOT appear for wine?
A. Acidity
B. Turbidity
C. Bitterness
D. Ropiness

Answer 25

D

Question 26

LECT 4 (5/7)
Which of the following properties ddoes NOT describe autochtonous bacteria in mineral drinking water?

A. Chemo-organotroph
B. Aerobic
C. Anaerobic
D. Psychrotrophic

Answer 26

C

Question 27

LECT 4 (6/7)
Which of the following MO cannot be inhibited by vacuum (anaerobic) packaging?

A. Lactobacillus
B. Aspergillus
C. Pseudomonas
D. Acinetobaccter-Moraxella

Answer 27

A

• lactic acid formation is catalysed by LAB under ANAEROBIC conditions
  B - from moulds, which are strictly aerobic

Question 28

LECT 4 (7/7)
Which group of MOs in the following is the major spoilage MOs shared by butter, cheese and yoghurt?

A. LAB
B. Moulds
C. Coliforms

Answer 28

B

A - LAB is the beneficial bacteria

C - coliform cannot survive on these products, conditions are too harsh -
-> most coliforms are heat sensitive. Thus, when milk products undergo pasteurisation, coliforms are killed.

However, the presence of coliforms indicate poor hygiene <–> food safety

Question 29

LECT 5 (1/6)
Which of the following is NOT a foodborne infectant?

A. Colistridium Botullinium
B. Salmonella
C. Virbrio parahaemolyticus
D. Listeria monocytogenes

Answer 29

A

Question 30

LECT 5 (2/6)
Which of the followng has the highest infectious dose?

A. Salmonella
B. EHEC
C. Listeria Monocytogenes
D. Vibrio parahaemolyticus

Answer 30

D

Question 31

LECT 5 (3/6)
Which of the following pathogen is gram positive?

A. Salmonella
B. EHEC
C. Listeria Monocytogenes
D. Campylobacter

Answer 31

C

Question 32

LECT 5 (4/6)
Which of the following is specifically dangerous for pregnant woman?

A. Salmonella
B. Vibrio parahaemolyticus
C. Listeria Monocytogenes
D. Campylobacter

Answer 32

C

Question 33

LECT 5 (5/6)
Which of the following do you think is most possible to be contaminated in a chocolate bar?

A. Salmonella
B. Campylobacter
C. Vibrio parahaemolyticus
D. EHEC

Answer 33

A

B,D – animal intestines
> Campylobacter hard to survive after leaving animal intestine
C – seafood

Question 34

LECT 5 (6/6)