Card 181
Question
Clostridium botulinum growth can be inhibited under what pH?
Answer
4.6
Microbiology
Discover Microbiology: 822 flashcards with questions and answers.
- Subject
- Sciences / Chemistry
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- English
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Cards in this set
Card 182
Question
What is the D-value for Clostridium botulinum in the spore at 121 C?
Answer
0.21 min
Card 183
Question
What is the minimal water activity for most molds?
Answer
0.75-0.80
Card 184
Question
What is the minimal water activity for most bacteria?
Answer
0.90-0.91
Card 185
Question
how much Hg is allowed in shark meat
Answer
1 ppm
Card 186
Question
To calculate the lethal effect of a thermal process, name the two needed items of information.
Answer
1) Thermal resistance characteristics of microorganisms (reaction rate constants, Z and F values) 2) Dependence of rate constants on temperature (temperature history).
Card 187
Question
What is the z value of Clostridium botulinum?
Answer
10 C or 18 F
Card 188
Question
In a micro lab, you dilute 1 ml culture in 99 ml water, then 1 ml in 9 ml, and then pipette 0.1 ml on a spread plate. What is the final dilution?
Answer
10^-4 or 1/10,000th
Card 189
Question
A food product with an initial population of 1X10^10 organisms was given a heat treatment of 5D values. What is the bacterial population after heating?
Answer
10^5.
Card 190
Question
What is the temperature and time range for commercial sterilization?
Answer
116-121 C (240-250 F) for 50-90 min
Card 191
Question
The D value of green peas is 0.2 minutes. What is the F value at 250 F?
Answer
12D so 2.4 minutes
Card 192
Question
Optimum temperature for thermophiles is...
Answer
131-152 degrees F
Card 193
Question
What is the minimum temperature for holding food on a steam table.
Answer
140 F or 60 C
Card 194
Question
What is the minimum internal cooking temperature for raw ground beef as recommended by the FDA for food service providers? (In Fahrenheit or Celsius)
Answer
155 F for 15 s
Card 195
Question
The FDA and the AMI recommend cooking hamburger to ___°F, and increase from ___°F, to ensure destruction of E. coli O157:H7.
Answer
155°F, 145°F
Card 196
Question
FSIS and CFSAN recommend cooking hamburger to what internal temp?
Answer
160 degrees F or 71 degrees C
Card 197
Question
What is the minimum internal cooking temperature for raw ground beef as recommended by the USDA for consumers? (In Fahrenheit or Celsius)
Answer
160 F / 71 C
Card 198
Question
What temperature do leftover foods need to be reheated?
Answer
165°F
Card 199
Question
To what minimum temperature should potentially hazardous foods be reheated?
Answer
165°F
Card 200
Question
What is the minimum internal cooking temperature for poultry recommended by the USDA?
Answer
165°F (74°C)
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