Question 1

Which of the following is most often used as a starter culture for the production of cheese?

Accepted Answer

A)  Aspergillus species
B)  Lactobacillus species
C)  Rennet
D)  Saccharomyces speciesE) B) and C)
F) A) and B)

Question 2

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

Accepted Answer

A)  Fish
B)  Eggs
C)  Vegetables
D)  FruitsE) None of the above
F) B) and C)

Question 3

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

Accepted Answer

A) True 
 B)False  True

Question 4

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

Accepted Answer

A) True 
 B)False  True

Question 5

The science of wine production is called ________.

Accepted Answer

A)  enology
B)  rheology
C)  horology
D)  eurologyE) B) and D)
F) A) and C)

Question 6

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

Accepted Answer

A)  Listeria monocytogenes.
B)  Clostridium botulinum.
C)  Escherichia coli.
D)  Pseudomonas aeruginosa.E) C) and D)
F) B) and D)

Question 7

Atmosphere is important in food spoilage; high H2S tends to reduce spoilage,while high CO2 tends to increase spoilage.

Accepted Answer

A) True 
 B)False

Question 8

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

Accepted Answer

A)  Leuconostoc mesenteroides
B)  Lactobacillus delbrueckii
C)  Lactococcus lactis
D)  Saccharomyces cerevisiaeE) All of the above
F) A) and D)

Question 9

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

Accepted Answer

The answer of Microorganisms that grow in media with low...

Question 10

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

Accepted Answer

A) True 
 B)False  True

Question 11

What is a possible negative consequence of using bacteriophage to control food-borne pathogens?

Accepted Answer

A)  The bacteriophage will alter the flavor and texture of the food.
B)  The target bacteria may evolve resistance to individual strains of bacteriophage.
C)  The bacteriophage may infect humans,causing disease.
D)  The bacteriophage are likely to drastically alter the normal gut flora.E) A) and D)
F) None of the above

Question 12

When Lactobacillus acidophilus are sprayed on feed,the cattle that eat it appear to have markedly lower carriage of the pathogenic E.coli strain O157:H7.

Accepted Answer

A) True 
 B)False

Question 13

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

Accepted Answer

A)  gassy doughs
B)  nonrising breads
C)  ropiness
D)  sourdough breadE) A) and B)
F) None of the above

Question 14

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

Accepted Answer

The answer of Sequential growth of microorganisms in which the...

Question 15

The process of beer lagering involves _________.

Accepted Answer

A)  carbonation
B)  aging
C)  distillation
D)  None of the choices are correct.E) A) and C)
F) A) and B)

Question 16

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

Accepted Answer

The answer of A food spoilage process called __________ results...

Question 17

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

Accepted Answer

The answer of Mold-lactic fermentation results in a unique fermented...

Question 18

The term radappertization is used to describe food preservation by _________.

Accepted Answer

A)  heat
B)  chemicals
C)  UV irradiation
D)  gamma irradiationE) B) and C)
F) None of the above

Question 19

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

Accepted Answer

A)  Spoilage before canning
B)  As a result of underprocessing during canning
C)  Leakage of contaminated water through can seams during cooling
D)  All of the choices are correct.E) C) and D)
F) All of the above

Question 20

Which of the following can function better at lower pH?

Accepted Answer

A)  Yeasts and molds
B)  Bacteria
C)  Viruses
D)  ProtozoaE) None of the above
F) B) and C)

Exam 41: Microbiology of Food

Which of the following is most often used as a starter culture for the production of cheese?

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedTrue

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

Correct AnswerverifiedTrue

The science of wine production is called ________.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Atmosphere is important in food spoilage; high H2S tends to reduce spoilage,while high CO2 tends to increase spoilage.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedTrue

What is a possible negative consequence of using bacteriophage to control food-borne pathogens?

Correct AnswerverifiedShow Answer

When Lactobacillus acidophilus are sprayed on feed,the cattle that eat it appear to have markedly lower carriage of the pathogenic E.coli strain O157:H7.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

The process of beer lagering involves _________.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

The term radappertization is used to describe food preservation by _________.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Which of the following can function better at lower pH?

Correct AnswerverifiedShow Answer

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Atmosphere is important in food spoilage; high H₂S tends to reduce spoilage,while high CO₂ tends to increase spoilage.

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True

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