Quiz: Food Micro


Food MicroOnline version Part 1 by Consistency 1 At which water activity, Aw< do yeasts and molds start to grow? a O.1-0.2 b 0.3-0.4 c 0.5-0.6 d 0.7-0.8 2 Who among the following is credited with the invention of the canning process? a Nicolas Appert b Louis Pasteur c Louis-Antoine de Bougainville d John Harrison 3 Which of the following statements is not true regarding the intrinsic parameters of food? a Nutrient content does not affect microbial growth in food. b Oxidation-reduction potential is a measure of the potential for oxidation or reduction reactions in food. c Water activity (Aw) measures the availability of water for microbial growth. d pH is a measure of the acidity or alkalinity of a food product 4 At which temperature range does most pathogenic bacteria grow best? a 5-60C b 1-60C c 20-35C d 15-60C 5 Which of the following hurdle technologies is least likely used in the production of shelf-stable meat balls? a Addition of pesto sauce b Addition of preservatives c Thermal treatment d Addition of acids 6 What is the minimum internal temperature for safety egg dishes and ground meat? a 71C b 73C c 62C d 64C 7 The following are microbially-derived hurdles, except: a Lactoperoxidase b Antibiotics c Bacteriocins d Competitive flora 8 A sous vide meat product is vacuum sealed, cooked at controlled temperature, and stored at chilled conditions. Which combination of hurdles is primarily applied? a Thermal treatment, reduced O2 environment, and low temperature storage b Acidification, high salt concentration, and dehydration c Irradiation, chemical preservatives, and modified atmosphere packaging d Fermentation, enzymatic proteolysis, and drying 9 Which of the following statements is FALSE about the factors influencing microbial growth and proliferation? a Meats and seafoods have final pH of about 5.6 and above, making them susceptible to bacterial spoilage only. b Microbial growth is not solely dependent on pH alone. c In the presence of 0.2MNaCl, Alcaligenes faecalis has been shown to grow over a wider pH than in the absence of NaCl. d None of the above. 10 The following correctly describes the minimum internal temperature required for a specific dish, except for: a Chicken Inasal - 63C b Pork lumpiang shanghai - 71C c Egg omelet - 71C d Classic beef stew - 63C 11 The following are products considered as low-acid foods, except for: a Canned tomatoes b Canned green peas c Canned beef d Canned cream of mushroom soup 12 What is the time and temperature setting used by the food industry to ensure safety against Clostridium botulinum? a 3.0 mins, 121C b 1.2 mins, 121C c 2.3 mins, 121C d 1.7 mins, 121C 13 What intrinsic parameter is frequently manipulated as a hurdle to inhibit the growth of pathogenic bacteria in fermented foods? a pH level b Light exposure c Temperature d Mechanical agitation 14 The spoilage 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 spoilage organism might have caused this a Cladosporium b Geotrichum c Organic acids d Aspergillus 15 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 Feedback 4 Temperature Danger Zone 40-140F or 5-60C 13 Intrinsic Factors: pH, Aw, Nutrient content, Oxidation-Reduction Potential (ORP), Antimicrobial Substances eg. cloves (eugenol) and garlic (allicin), Biological Structures eg shells, eggs and hides 14 Cladosporium -black spots Aspergillus - green spots Geotrichum - white spots Thamnidium, Mucor, Rhizopus- whiskers 15 Ropiness in milk is caused by Alcaligenes, Enterobacter and Klebsiella.

1

At which water activity, Aw< do yeasts and molds start to grow?

a

O.1-0.2

b

0.3-0.4

c

0.5-0.6

d

0.7-0.8

2

Who among the following is credited with the invention of the canning process?

a

Nicolas Appert

b

Louis Pasteur

c

Louis-Antoine de Bougainville

d

John Harrison

3

Which of the following statements is not true regarding the intrinsic parameters of food?

a

Nutrient content does not affect microbial growth in food.

b

Oxidation-reduction potential is a measure of the potential for oxidation or reduction reactions in food.

c

Water activity (Aw) measures the availability of water for microbial growth.

d

pH is a measure of the acidity or alkalinity of a food product

4

At which temperature range does most pathogenic bacteria grow best?

a

5-60C

b

1-60C

c

20-35C

d

15-60C

5

Which of the following hurdle technologies is least likely used in the production of shelf-stable meat balls?

a

Addition of pesto sauce

b

Addition of preservatives

c

Thermal treatment

d

Addition of acids

6

What is the minimum internal temperature for safety egg dishes and ground meat?

a

71C

b

73C

c

62C

d

64C

7

The following are microbially-derived hurdles, except:

a

Lactoperoxidase

b

Antibiotics

c

Bacteriocins

d

Competitive flora

8

A sous vide meat product is vacuum sealed, cooked at controlled temperature, and stored at chilled conditions. Which combination of hurdles is primarily applied?

a

Thermal treatment, reduced O2 environment, and low temperature storage

b

Acidification, high salt concentration, and dehydration

c

Irradiation, chemical preservatives, and modified atmosphere packaging

d

Fermentation, enzymatic proteolysis, and drying

9

Which of the following statements is FALSE about the factors influencing microbial growth and proliferation?

a

Meats and seafoods have final pH of about 5.6 and above, making them susceptible to bacterial spoilage only.

b

Microbial growth is not solely dependent on pH alone.

c

In the presence of 0.2MNaCl, Alcaligenes faecalis has been shown to grow over a wider pH than in the absence of NaCl.

d

None of the above.

10

The following correctly describes the minimum internal temperature required for a specific dish, except for:

a

Chicken Inasal - 63C

b

Pork lumpiang shanghai - 71C

c

Egg omelet - 71C

d

Classic beef stew - 63C

11

The following are products considered as low-acid foods, except for:

a

Canned tomatoes

b

Canned green peas

c

Canned beef

d

Canned cream of mushroom soup

12

What is the time and temperature setting used by the food industry to ensure safety against Clostridium botulinum?

a

3.0 mins, 121C

b

1.2 mins, 121C

c

2.3 mins, 121C

d

1.7 mins, 121C

13

What intrinsic parameter is frequently manipulated as a hurdle to inhibit the growth of pathogenic bacteria in fermented foods?

a

pH level

b

Light exposure

c

Temperature

d

Mechanical agitation

14

The spoilage 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 spoilage organism might have caused this

a

Cladosporium

b

Geotrichum

c

Organic acids

d

Aspergillus

15

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

Feedback

4

Temperature Danger Zone 40-140F or 5-60C

13

Intrinsic Factors: pH, Aw, Nutrient content, Oxidation-Reduction Potential (ORP), Antimicrobial Substances eg. cloves (eugenol) and garlic (allicin), Biological Structures eg shells, eggs and hides

14

Cladosporium -black spots Aspergillus - green spots Geotrichum - white spots Thamnidium, Mucor, Rhizopus- whiskers

15

Ropiness in milk is caused by Alcaligenes, Enterobacter and Klebsiella.

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Food Micro

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Food MicroOnline version

by Consistency

At which water activity, Aw< do yeasts and molds start to grow?

Who among the following is credited with the invention of the canning process?

Which of the following statements is not true regarding the intrinsic parameters of food?

At which temperature range does most pathogenic bacteria grow best?

Which of the following hurdle technologies is least likely used in the production of shelf-stable meat balls?

What is the minimum internal temperature for safety egg dishes and ground meat?

The following are microbially-derived hurdles, except:

A sous vide meat product is vacuum sealed, cooked at controlled temperature, and stored at chilled conditions. Which combination of hurdles is primarily applied?

Which of the following statements is FALSE about the factors influencing microbial growth and proliferation?

The following correctly describes the minimum internal temperature required for a specific dish, except for:

The following are products considered as low-acid foods, except for:

What is the time and temperature setting used by the food industry to ensure safety against Clostridium botulinum?

What intrinsic parameter is frequently manipulated as a hurdle to inhibit the growth of pathogenic bacteria in fermented foods?

The spoilage 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 spoilage organism might have caused this

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.

Feedback

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