Card 201
Question
What is the minimum internal cooking temperature for poultry recommended by USDA?
Answer
165°F (74°C).
Microbiology
Discover Microbiology: 822 flashcards with questions and answers.
- Subject
- Sciences / Chemistry
- Language of creation
- English
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Cards in this set
Card 202
Question
When was Listeria monocytogenes first recognized as foodborne pathogen?
Answer
1981 (first case of illness in humans was in 1929)
Card 203
Question
When was E. coli O157:H7 first linked with serious food born illness and what was the food product?
Answer
1982, hamburger, during investigation of 2 outbreaks of bloody diarrhea in Oregon and Michigan
Card 204
Question
How many infections of C. Botulism is required to be considered an outbreak?
Answer
2
Card 205
Question
How many seconds should you wash your hands as stated by the CDC?
Answer
20 seconds in the US and 15 in Canada
Card 206
Question
What is 'Minimal Botulinum Cook'; give both temperature and time.
Answer
250 degrees F for 3 minutes
Card 207
Question
At what temperature are bacterial spores destroyed?
Answer
250 F
Card 208
Question
Given the highest dose of a chemical that causes no effect in rats is 300mg; what is the accepted daily intake for humans?
Answer
3 mg, (100 fold safety factor)
Card 209
Question
What is the incubation period for Listeria monocytes?
Answer
3-70 days
Card 210
Question
a microbial population of 3,000 CFU/ml that is exposed to a 2D process will theoretically have a final population of what?
Answer
30 CFU/ml
Card 211
Question
How many square centimeters in a standard Petri dish?
Answer
35 mm--area of 8.55 square cm.
50 mm or 5 cm--area of 19.60 square cm.
100 mm or 9 cm-- area of 56.75 square cm.
135 mm-- area of 143 square cm.
Card 212
Question
In food safety, which temperature range is known as the "danger zone"?
Answer
40-140F
Card 213
Question
What temperature range is commonly known as the “danger zone” for microbial growth?
Answer
40°F–140°F (4°C–60°C).
Card 214
Question
what are the approximate annual estimates for numbers of foodborne illnesses and deaths in the US?
Answer
47.8 million illnesses, and 3000 deaths
Card 215
Question
What is the mortality rate of Clostridium botulinum if ingested?
Answer
5-10%
Card 216
Question
What is the minimum pH of growth for most Gram negative aerobic bacteria?
Answer
5.3
Card 217
Question
What does ServSafe say is the distance food should be off the ground for dry food?
Answer
6 in
Card 218
Question
What time and temperature combo for food service operators to safely cool cooked foods?
Answer
7°C in 2 hours, 41°C in 4 hours
Card 219
Question
What is the maximum ERH considered safe for grain storage?
Answer
70% (around 80% ERH moisture grain results in increased respiration and temperature increases)
Card 220
Question
A microbial population has been decreased by what percentage when it undergoes a one-log reduction?
Answer
90%
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