Practice Test 2 Flashcards
- In low-acid canned products, “rotten egg” odor is a spoilage condition of a product due to
A Flat sour organism
B. Butyric anaerobes
C. Sulfide spoilage
D. Putrefactive anaerobe
C. Sulfide spoilage
- The spollage of meat and poultry can be a result of bacterial spoilage, fungal spoilage, and other factors. In a tested meat product where black spots were observed, which spoillage organism might have caused this?
A Geatnchum
B. Organic acids
C. Aspergillus
D. Cladosporium
D. Cladosporium
- Defects in milk and dairy products can be linked to the spoilage of certain microorganisms in the product. The ropy or slimy defect in pasteurized milk can be associated with this microorganism
A. Coliforms
B. Candida
C. LAB
D. Proteus
A. Coliforms
- In the process of microbial characterization, the laboratory analyst observed a distinct purple coloration in the results of the conducted gram staining. What classification of bacteria can be inferred to be present in the analyzed sample?
A. Gram-positive
B. Gram-negative
C. Both A and B
D. Cannot be determined
A. Gram-positive
- Which culture medium is usually used for the isolation, cultivation, and enumeration of lactic
acid bacteria?
A. Potato Dextrose Agar
B. Dichloran rose bengal chloramphenicol (DRBC) agar
C. MRS (De Man, Rogosa and Sharpe) Agar
D. Eosin Methylene Blue (EMB) Agar
C. MRS (De Man, Rogosa and Sharpe) Agar
- What are the IMVIC test results for E. coli?
A. + - +-
B. ++ - -
C.+ - - -
D. - - + +
B. ++ - -.
- Colonies of S. aureus have the following characteristics. Which of the following does NOT pose a positive presence of S. aureus?
A. Circular, smooth, convex, 2-3 mm in diameter on uncrowded plates
B. Gray to jet-black in color
C. Frequently with yellow-colored margin
D. Surrounded by opaque zone
C. Frequently with yellow-colored margin.
- The following type of media can be used in the identification of Salmonella spp. EXCEPT
A. Blood agar
C. Hektoen enteric agar
B. Xylose lysine deoxycholate agar
D. Bismuth sulfite agar
A. Blood Agar
- The following are examples of molecular methods for the detection and enumeration of
foodborne microorganisms, EXCEPT
A. ELISA
B. PCR
C. DNA Sequencing
D. Real-time PCR
A. ELISA
- Which of the following are NOT true about spoilage microorganisms?
I. All spoilage microorganisms are also pathogenic microorganisms
II. Spoilage microorganisms can contaminate the food only after processing
III. Spoilage microorganisms produce substances that alter the sensory quality of foods
IV. Spoilaage microorganisms cannot mediate deterioration when the cells are killed by food processing methods
A.I,II only
B. I,II,III only
C. I,II,IV only
D. II only
C. I,II,IV only
- The following observations indicates a positive presence of E. coll. EXCEPT
ferment lactose with gas production
D. appear as Gram-negative nonsporeforming rods
C. give IMVIC patterns of (biotype 1) or (biotype 2)
D. produce green colonies, with or without metallic sheen
D. produce green colonies, with or without metallic sheen
- Microbiological examination for drinking water shall provide the numbers/presence of the
following microorganisms, EXCEPT for A Total Coliform
B. Heterotrophic bacteria
C. E. coll/Thermotolerant coliform
D. None of the above
D. None of the above
- According to Codex, the maximum level of aflatoxin allowed for peanuts intended for further
processing is
A. 10 ppb
B. 15 ppb
C. 20 ppb
D. 25 ppb
B. 15 ppb
- How many plate(s) should be used in reporting aerobic plate counts?
A.1
B. 2
C. 3
D. 4
B.2
- How many plates of Baird-Parker Agar are used for the isolation and enumeration of Staphylococcus aureus?
A.1
B. 2
C. 3
D. 4
C. 3.
