question

To control microbial growth in a food, one can decrease water availability by the addition of

answer

Sugar or salt

question

Lysozyme is an important antimicrobial substance found at high levels in which food?

answer

Eggs

question

The use of plastic film to wrap meat products can result in increased surface growth of microorganisms in part because of exposure to

answer

Oxygen

question

The first person to use heating processes to preserve foods was

answer

Nicholas Appert

question

The conventional low-temperature holding procedure used in the pasteurization of milk involves holding the milk at 62.8o C for __________ minutes.

answer

30

question

The swelling of a food-containing can is frequently due to the production of ___________ by spoilage microbes.

answer

Carbon dioxide gas

question

Sometimes __________ beams are used to irradiate foods in place of gamma radiation because the process does not generate radioactive waste.

answer

Electron

question

The largest meat recall in U.S. history was prompted by the discovery of contamination by

answer

Listeria monocytogenes

question

The term radappertization is used to describe food preservation by

answer

Gamma irradiation

question

Which of the following represents a different principle for food preservation?

answer

Heating

question

A major chemical used to preserve meat products is

answer

Nitrite

question

A major organism considered to cause food-borne infection is

answer

Salmonella

question

Campylobacter, although common in many red meats and poultry products, can easily be eliminated by proper

answer

Heating

question

Clostridium botulinum and Bacillus cereus are important disease-causing microorganisms of food which cause

answer

Intoxications

question

Ergotism involves microorganism production of

answer

Hallucinogenic alkaloids

question

A major organism involved in the production of ergot is

answer

Claviceps purpura

question

Aflatoxins are polycyclic aromatic compounds that interact with DNA by ___________ and cause frameshift mutations.

answer

Intercalation

question

A major fungal genus that produces aflatoxin is

answer

Aspergillus

question

Spoilage of unpasteurized milk proceeds through a predictable series of __________ stages eventually resulting in a clear liquid.

answer

Four

question

To control pathogenic and disease-causing organisms in spices, fumigation with __________ is often used.

answer

Ethylene oxide

question

Which of the following microbial genera is used in the production of fermented dairy products?

answer

-Streptococcus -Lactobacillus -Leuconostoc

question

The holes in Swiss cheese are produced by the metabolic activities of which bacterial genus?

answer

Propionibacterium

question

The science of wine production is called

answer

Enology

question

The process of racking, used in the production of wines, involves

answer

Removal of sediments

question

The production of natural carbon dioxide by yeasts after a wine is bottled results in

answer

Champagne

question

The process of beer lagering involves

answer

Aging

question

Pitching of a batch of wort for beer production involves

answer

Inoculation

question

A microorganism that has been used in the production of sour mash whiskey is

answer

Lactobacillus delbrueckii

question

Bread products can be spoiled by the growth of Bacillus species that produce

answer

Ropiness

question

A major cyanobacterial food source used in many parts of the world is

answer

Spirulina

question

Mashing is a process involving

answer

Carbohydrate hydrolysis

question

Pasteurization of milk

answer

Usually eliminates all disease-causing organisms

question

Which of the following helps preserve foods by controlling microbial access to water?

answer

-Drying -Addition of salt -Addition of sugar

question

Ionizing radiation has been used to sterilize certain types of foods. There are however, certain limitations on its effectiveness. One of these is that it will only work on

answer

Moist foods

question

Which of the following determines whether or not a wine is considered to be dry?

answer

The amount of free sugar after fermentation

question

Which of the following can function better at lower pH?

answer

Yeasts and molds

question

A chemical that is effective in preserving foods with a low pH such as bread is

answer

Sodium propionate

question

Which of the following represents ways in which canned foods may undergo spoilage?

answer

-Spoilage before canning -As a result of underprocessing during canning -Leakage of contaminated water through can seams during cooling

question

Which of the following is true about molecular methods of microorganism detection in foods?

answer

-They can be used to detect the presence of a single specific pathogen -They can be used to detect viruses that are not easily cultured -They can be used to detect slow growing pathogens

question

_____________ is the leading cause of acute bacterial gastroenteritis in humans resulting from consumption of improperly cooked poultry products.

answer

Campylobacter jejuni

question

Nisin

answer

-Is a small hydrophobic protein that disrupts membrane integrity and function -Is a food additive that blocks the growth of some gram positive bacteria -Is a bacteriocin produced by some strains of Streptococcus lactis

question

Streptococcus thermophilus and Lactobacillus bulgaricus contribute to the flavor of yogurt by producing diacetyl and acetaldehyde during the fermentation of lactose.

answer

True

question

Pulsed-field gel electrophoresis can be used to link a particular pathogen associated with disease outbreaks in a specific food source.

answer

True

question

Growth of yeasts and molds will be favored in more acidic foods.

answer

True

question

Once a food product has been processed by heating, it will be less susceptible to contamination than a food that has not been processed.

answer

False

question

Maintaining foods at a temperature of 41 degrees F (5 degrees C) will only retard but not stop most microbial growth.

answer

True

question

Freezing will result in major decreases in microbial populations present in foods.

answer

False

question

Filtration is sometimes used to remove organisms from beer because it has less effect on the flavor than pasteurization.

answer

True

question

Staphylococcus aureus, once it grows in a food, produces toxins that are not usually inactivated by heating.

answer

True

question

Alcoholic beverages can be produced by the direct fermentations of grains.

answer

False

question

Alcoholic beverages can be produced by the direct fermentation of juices of grapes and other fruits.

answer

True

question

Some fermented dairy products have been suggested to have beneficial effects, including a reduction in the incidence of colon cancer and the minimization of lactose intolerance.

answer

True

question

In all cases, it is necessary for disease-causing microorganisms to grow in a food to result in disease transmission to humans.

answer

False

question

Atmosphere is important in food spoilage; high O2 tends to reduce spoilage, while high CO2 tends to increase spoilage.

answer

False

question

The polymerase chain reaction (PCR) can detect as few as 10 toxin-producing Escherichia coli in a population of 100,000 microorganisms isolated from soft cheese samples.

answer

True

question

Temperature and relative humidity are important intrinsic factors in determining the rate of food spoilage.

answer

False

question

Mold-lactic fermentation results in a unique fermented milk consumed in Finland and called ________________.

answer

Viili

question

Sequential growth of microorganisms in which the growth of one organism produces environmental conditions suitable for the subsequent growth of another organism is called ____________.

answer

Succession

question

If food-borne disease transmission requires ingestion of the pathogen, followed by growth of the organism, and release of toxins in the intestine it is referred to as a food-borne __________.

answer

Infection

question

If food-borne disease transmission does not require growth of the microorganism after ingestion because the toxic substances are already present in the food as a result of previous growth then it is referred to as a food-borne __________.

answer

Intoxication

question

In breadmaking, yeast growth is usually carried out under ____________ conditions which results in more carbon dioxide production and less alcohol accumulation.

answer

Aerobic

question

A food spoilage process called __________ results in the release of foul-smelling amine compounds.

answer

Putrefaction

question

Microorganisms that grow in media with low water availability are called _____________.

answer

Xerophilic

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