Unit 1: Food Microbiology and Chemistry Flashcards
Which is the time lapse from one cell division to the next called?
a. Growth.
b. Division.
c. Cellular time.
d. Generation time.
Generation time
Besides microbial flora and natural inhibitors, which other prominent factor has an impact on microbial activity?
a. Protein.
b. Vitamins.
c. Nutrients.
d. Microbes.
Nutrients
Which chemical can be added to food to adjust the potential hydrogen (pH)?
a. Salt.
b. Water.
c. Acetic acid.
d. Lactic acid.
Acetic acid
Which describes facultative microorganisms?
a. Microorganisms that grow only in an oxygen environment.
b. Yeasts, bacteria, and molds that can grow at any temperature.
c. Yeasts, bacteria, and molds that grow only in an anaerobic environment.
d. Microorganisms that can grow with or without oxygen in the environment.
Microorganisms that can grow with or without oxygen in the environment
Which describes the water activity value of a food?
a. Amount of water bound by a food.
b. Total availability of water in a food product.
c. Amount of water in a form unusable by microorganisms.
d. Total availability of water in a food for chemical reactions.
Total availability of water in a food for chemical reactions
Which disease is more common than both salmonellosis and shigellosis?
a. Botulism.
b. Clostridialenteritis.
c. Campylobacter enteritis.
d. Listeria monocytogenes.
Campylobacter enteritis
Which toxin is considered “heat stable”?
a. Staphylococcal foodborne intoxication.
b. Hepatitis A.
c. Salmonella.
d. C. jejuni.
Staphylococcal foodborne intoxication
Which toxin causes a descending symmetrical flaccid paralysis which may progress until there is complete respiratory paralysis?
a. Botulism.
b. Salmonella.
c. Staphylococcal.
d. Listeria monocytogenes.
Botulism
Which agent causes over 68 percent of foodborne illnesses?
a. Viral.
b. Parasite.
c. Chemical.
d. Bacterial.
Bacterial
Which are the two types of samples collected during a foodborne illness outbreak investigation?
a. Blood and vomitus.
b. Food and beverage.
c. Human and food.
d. Stool and blood.
Human and food
Hydrolysis or oxidation in meats is caused by
a. oxygen reacting with fats.
b. mold reacting with lipases.
c. yeast reacting with myoglobin.
d. bacteria reacting with enzymes.
oxygen reacting with fats
Which causes putrefaction spoilage in meats?
a. Oxygen reacting with fats.
b. Molds reacting with lipases.
c. Yeast reacting with myoglobin.
d. Bacteria reacting with amino acids.
Bacteria reacting with amino acids
Which produces aflatoxins?
a. Yeast.
b. Mold.
c. Bacteria.
d. Enzymes.
Mold
The glycogen in fish is broken down to lactic acid causing
a. higher enzymes, preserving the fish.
b. lower pH, limiting bacterial growth.
c. higher pH, limiting bacterial growth.
d. lower glycogen, causing tissue breakdown.
lower pH, limiting bacterial growth
Which bacteria is found in the reproduction tract of chickens?
a. Staphylococcal.
b. Campylobacterjejum.
c. Listeria monocytogens.
d. Salmonella enteriditis.
Salmonella enteriditis
Which product does not usually have spoilage problems since there is not much time between its pasteurization and freezing?
a. Fruity yogurts.
b. Soft ice cream.
c. Cottage cheese.
d. Hardened ice cream.
Hardened ice cream
Most vegetable spoilage is caused by
a. fungi.
b. yeasts.
c. bacteria.
d. enzymes.
Bacteria
Which is the predominant fruit spoilage organism?
a. Molds.
b. Yeasts.
c. Bacteria.
d. Enzymes.
Molds
In thermal or heat processing most organisms start to die at which degrees Fahrenheit?
a. 179.
b. 159.
c. 139.
d. 119.
179
Newer cans have which type of seam?
a. Side.
b. Top.
c. Bottom.
d. Top and bottom.
Top
At which degrees Fahrenheit is milk kept for three seconds making it an ultra-high
temperature (UHT) pasteurizing for milk?
a. 207.
b. 165.
c. 145.
d. 125.
207
Acetic acid usually lowers the potential hydrogen (pH) level in catsup, salad dressings, and pickles to which level or below?
a. 5.0.
b. 6.0.
c. 7.0.
d. 8.0.
5.0
Which method is becoming more cost effective to use as a food preservation technique?
a. Irradiating.
b. Fermenting.
c. Refrigeration and freezing.
d. Thermal or heat processing.
Irradiating
Which organization accumulates data and tries to find answers to very important questions such as, “Will food irradiation create an environment in which microorganisms can adapt and flourish?”
a. Food Safety Program.
b. Human Safety Association (HSA).
c. Center for Disease Control (CDC).
d. Food and Drug Administration (FDA).
Food and Drug Administration (FDA)
Nitrates and nitrites are added to foods, such as meats, to
a. fix the color.
b. aid in enzymatic action.
c. reduce the water activity.
d. assist with starter bacteria in fermentation.
fix the color
Which function or requirement must food containers meet to ensure foods are protected?
a. Allow the contents to breath.
b. Be made from glass or metal.
c. Allow for five percent content expansion.
d. Protect against moisture, gas, odor, and light.
Protect against moisture, gas, odor, and light
Most cans are made of
a. steel.
b. paper.
c. plastic.
d. aluminum.
Steel
Which metal has a lower chance for atmospheric corrosion and is easier to shape into cans?
a. Tin.
b. Lead.
c. Steel.
d. Aluminum.
Aluminum
Which type of critical defect occurs when both ends of a can are distended at the same time?
a. Panel.
b. Flipper.
c. Sweller.
d. Springer.
Sweller
Which is not true of glass used in food packaging?
a. Can be transparent if desired.
b. Capable of being manufactured into virtually any shape.
c. One of the strongest materials on earth in its virgin condition.
d. Must be treated, coated, or laminated to improve its protective qualities.
Must be treated, coated, or laminated to improve its protective qualities
Which guide is used for food storage, determining shelf life and humidity requirements of both perishable and semiperishable foods?
a. AFI 48–117, Public Facility Sanitation.
b. DeCA Directive 40–2, Food Storage Operations.
c. DeCA Directive 40–3, Meat Department Operations.
d. DODR 4145.19–R–1, Storage and Materials Handling.
DODR 4145.19–R–1, Storage and Materials Handling
The long standing rule for proper food rotation is
a. first in, first out.
b. pull the best looking food last.
c. pull the best looking food first.
d. use top shelf first, second shelf next, and so on.
first in, first out
Which happens to food when it’s stored in high levels of humidity?
a. Shrinks.
b. Dries out.
c. Gets freezer burn.
d. Absorbs the water.
Absorbs the water
Which is an indicator that a freezer has air leaking in or out of a door seal?
a. High temperature.
b. Poor air circulation.
c. High humidity level.
d. Ice around the door.
Ice around the door
Which process is the forming of the endospore during bacterial growth?
a. Fission.
b. Serologic.
c. Exospore.
d. Sporulation.
Sporulation
