Question 1

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

Accepted Answer

The answer of In breadmaking,yeast growth is usually carried out...

Question 2

The first person to use heating processes to preserve foods was

Accepted Answer

A)  Louis Pasteur.
B)  Jacque Monod.
C)  Robert Koch.
D)  Nicholas Appert.E) A) and B)
F) A) and C)

Question 3

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

Accepted Answer

A) True 
 B)False

Question 4

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

Accepted Answer

A)  infections.
B)  intoxications.
C)  cancers.
D)  birth defects.E) All of the above
F) A) and D)

Question 5

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 6

A major chemical used to preserve meat products is

Accepted Answer

A)  ethylene oxide.
B)  propionate.
C)  nitrite.
D)  refrigeration.E) All of the above
F) A) and B)

Question 7

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) A) and B)
F) A) and C)

Question 8

Mashing is a process involving

Accepted Answer

A)  carbonation.
B)  protein putrefaction.
C)  inoculation.
D)  carbohydrate hydrolysis.E) B) and D)
F) A) and C)

Question 9

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

Accepted Answer

A) True 
 B)False

Question 10

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

Accepted Answer

A)  microwave
B)  electron
C)  magnetic
D)  none of the choicesE) C) and D)
F) B) and C)

Question 11

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

Accepted Answer

A)  oxygen gas
B)  nitrogen gas
C)  carbon dioxide gas
D)  all of the choicesE) All of the above
F) A) and C)

Question 12

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

Accepted Answer

A)  sweet wine.
B)  dry wine.
C)  champagne.
D)  brandy.E) B) and D)
F) B) and C)

Question 13

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 14

Food-borne pathogens are most commonly identified by

Accepted Answer

A)  polymerase chain reaction (PCR) .
B)  standard culture techniques.
C)  pulsed-field gel electrophoresis.
D)  none of the choicesE) B) and C)
F) None of the above

Question 15

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

Accepted Answer

A) True 
 B)False

Question 16

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 bread.E) A) and D)
F) None of the above

Question 17

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 cerevisiae.E) A) and B)
F) C) and D)

Question 18

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

Accepted Answer

A) True 
 B)False

Question 19

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

Question 20

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.E) B) and D)
F) A) and D)

Exam 41: Microbiology of Food

A major chemical used to preserve meat products is

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

The first person to use heating processes to preserve foods was

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Mashing is a process involving

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Food-borne pathogens are most commonly identified by

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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