Question 1

The toxin causing botulism is classified as a(n)

Accepted Answer

A)   enterotoxin.
B)   endotoxin.
C)   neurotoxin.
D)   toxoid.
E)   superantigen.F) B) and D)
G) A) and B)

Question 2

Most human pathogens grow best at temperatures near

Accepted Answer

A)   20ºC.
B)   25ºC.
C)   37ºC.
D)   45ºC.
E)   97ºF.F) B) and E)
G) A) and E)

Question 3

Lactic acid bacteria are used to ferment and produce foods/beverages from all of the following EXCEPT

Accepted Answer

A)   dairy.
B)   vegetables.
C)   meat.
D)   grains.
E)   All of these can be fermented by lactic acid bacteria to make foods or beverages.F) C) and E)
G) A) and B)

Question 4

The malolactic fermentation of wine is performed by

Accepted Answer

A)   Lactobacillus species.
B)   Saccharomyces species.
C)   Leuconostoc species.
D)   Aspergillus species.
E)   acetic acid bacteria.F) C) and E)
G) A) and D) C

Question 5

The bacteria associated with hemolytic uremic syndrome is

Accepted Answer

A)   Salmonella cholerasuis.
B)   Campylobacter jejuni.
C)   Pseudomonas aeruginosa.
D)   Escherichia coli O157:H7.
E)   Lactobacillus.F) A) and B)
G) A) and C)

Question 6

Egg white is rich in the antimicrobial

Accepted Answer

A)   lysosome.
B)   allicillin.
C)   lysozyme.
D)   benzoic acid.
E)   hydrogen peroxide.F) D) and E)
G) All of the above

Question 7

The amount of moisture available in foods is designated by the term

Accepted Answer

A)   fluid availability.
B)   water activity.
C)   dampness quotient.
D)   aqueous usability.
E)   hydro factor.F) A) and E)
G) C) and E)

Question 8

Why is ham is a common vehicle for S. aureus food poisoning?

Accepted Answer

A)   S. aureus is part of the normal microbiota of cows, so is a frequent cause of S. aureus food poisoning.
B)   Staphylococci are adapted to salty conditions and thrive with little competition on cured meats such as ham.
C)   Staphylococci are able to act synergistically with the normal microbiota of pigs, creating toxins that result in food poisoning.
D)   Ham is a particularly moist meat, so encourages the growth of the staphylococci, which can only survive on foods with a high aw.
E)   Ham is an untreated raw meat. As such, it is prone to contamination by the staphylococci that thrive on meat, resulting in food poisoning.F) A) and D)
G) D) and E)

Question 9

Yeast alone cannot convert grain to alcohol.

Accepted Answer

A) True 
 B)False

Question 10

The conditions normally present in food such as moisture, acidity, and nutrients are referred to as

Accepted Answer

A)   intrinsic factors.
B)   extrinsic factors.
C)   endogenous factors.
D)   exogenous factors.
E)   intrinsic factors AND endogenous factors.F) A) and B)
G) A) and E)

Question 11

Pure water has a water activity value of ________.

Accepted Answer

A)   1.00
B)   0.80
C)   0.70
D)   0.90
E)   100F) B) and D)
G) None of the above

Question 12

Clostridium botulinum typically does not produce its toxin under conditions that are

Accepted Answer

A)   anaerobic.
B)   acid.
C)   alkaline.
D)   neutral.
E)   anaerobic AND acid.F) B) and D)
G) B) and C) B

Question 13

Which of the following organisms may grow at pH 2.2?

Accepted Answer

A)   Clostridium
B)   Streptococcus
C)   fungi
D)   lactic acid bacteria
E)   fungi AND lactic acid bacteriaF) A) and E)
G) B) and E)

Question 14

As an added safety precaution, low-acid, home canned foods should be

Accepted Answer

A)   boiled at least 15 minutes before consumption.
B)   frozen for 1 hour before consumption.
C)   dried prior to eating.
D)   eaten with spoons.
E)   irradiated for 60 minutes before consumption.F) A) and B)
G) A) and C) A

Question 15

Which statement regarding canning and pasteurization is TRUE?

Accepted Answer

A)   Pasteurization uses a process that destroys all microorganisms that can grow under normal storage conditions; the resulting product is commercially sterile. Canning significantly decreases the number of spoilage microbes and eliminates pathogens; however, viable organisms still remain.
B)   Canning and pasteurization both significantly decrease the number of spoilage microbes and eliminates pathogens; however, viable organisms still remain.
C)   Canning and pasteurization both use a process that destroys all microorganisms that can grow under normal storage conditions; the resulting products are commercially sterile.
D)   Canning and pasteurization are essentially the same process-one is used on fresh food while the other is used on preserved food; both result in sterilization of the product.
E)   Canning uses a process that destroys all microorganisms that can grow under normal storage conditions; the resulting product is commercially sterile. Pasteurization significantly decreases the number of spoilage microbes and eliminates pathogens; however, viable organisms still remain.F) C) and D)
G) A) and D)

Question 16

The most prevalent cause of wine spoilage is the presence of

Accepted Answer

A)   sulfur dioxide.
B)   carbon dioxide.
C)   acetic acid bacteria.
D)   ethanol.
E)   lactic acid bacteria.F) A) and E)
G) All of the above

Question 17

Limiting the activity of microbes in food can be accomplished by

Accepted Answer

A)   pasteurization.
B)   cold storage.
C)   lowering the pH.
D)   growth inhibiting substances.
E)   All of the choices are correct.F) B) and E)
G) All of the above

Question 18

The resulting solids and juices of grapes used to make wine are termed its

Accepted Answer

A)   mash.
B)   must.
C)   germinater.
D)   malt.
E)   skin.F) B) and D)
G) A) and E)

Question 19

Which of the following does NOT produce lactic acid?

Accepted Answer

A)   Lactobacillus
B)   Leuconostoc
C)   Streptococcus
D)   Lactococcus
E)   EscherichiaF) A) and C)
G) A) and E)

Question 20

In a cow's udder, milk

Accepted Answer

A)   is sterile.
B)   contains Lactococcus.
C)   contains Lactobacillus.
D)   is acidic.
E)   contains Streptococcus.F) C) and D)
G) B) and E)

Exam 30: Food Microbiology

The toxin causing botulism is classified as a(n)

Correct AnswerverifiedShow Answer

Most human pathogens grow best at temperatures near

Correct AnswerverifiedShow Answer

Lactic acid bacteria are used to ferment and produce foods/beverages from all of the following EXCEPT

Correct AnswerverifiedShow Answer

The malolactic fermentation of wine is performed by

Correct AnswerverifiedC

The bacteria associated with hemolytic uremic syndrome is

Correct AnswerverifiedShow Answer

Egg white is rich in the antimicrobial

Correct AnswerverifiedShow Answer

The amount of moisture available in foods is designated by the term

Correct AnswerverifiedShow Answer

Why is ham is a common vehicle for S. aureus food poisoning?

Correct AnswerverifiedShow Answer

Yeast alone cannot convert grain to alcohol.

Correct AnswerverifiedShow Answer

The conditions normally present in food such as moisture, acidity, and nutrients are referred to as

Correct AnswerverifiedShow Answer

Pure water has a water activity value of ________.

Correct AnswerverifiedShow Answer

Clostridium botulinum typically does not produce its toxin under conditions that are

Correct AnswerverifiedB

Which of the following organisms may grow at pH 2.2?

Correct AnswerverifiedShow Answer

As an added safety precaution, low-acid, home canned foods should be

Correct AnswerverifiedA

Which statement regarding canning and pasteurization is TRUE?

Correct AnswerverifiedShow Answer

The most prevalent cause of wine spoilage is the presence of

Correct AnswerverifiedShow Answer

Limiting the activity of microbes in food can be accomplished by

Correct AnswerverifiedShow Answer

The resulting solids and juices of grapes used to make wine are termed its

Correct AnswerverifiedShow Answer

Which of the following does NOT produce lactic acid?

Correct AnswerverifiedShow Answer

In a cow's udder, milk

Correct AnswerverifiedShow Answer

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C

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B

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A

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