Card 281
Question
To meet health regulation and prevent foodborne illness, prepared food must be held at what temperature if it is to be served warm?
Answer
At or above 60°C (140°F)
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 282
Question
In the MUG test, what enzyme from E. coli is being tested?
Answer
B-glucuronidase
Card 283
Question
What bacterium causes 'sweet curdling' type of spoilage of pasteurized milk without acid production:
Answer
Bacillus cereus
Card 284
Question
Food service personnel are becoming concerned about an intoxication that can result in diarrhea or vomiting; it is found in foods considered to be safe such as dry food mixes, spices, rice, etc. Contamination occurs from the soil in most cases.
Answer
Bacillus cereus
Card 285
Question
Which bacterium causes food poisoning known as 'fried rice syndrome'?
Answer
Bacillus cereus
Card 286
Question
Which bacterial toxin is heat-stable and commonly associated with rice dishes?
Answer
Bacillus cereus emetic toxin.
Card 287
Question
Which organisms commonly grow in tomato juice blends that are not acidified?
Answer
Bacillus coagulans
Card 288
Question
what bacterial genus is responsible for ropiness in bread?
Answer
Bacillus subtilis and Bacillus mesentericus
Card 289
Question
In 1963 the FDA approval for a new processing method was given, only to be revoked in 1968. What was the product and the process?
Answer
Bacon and irradiation
Card 290
Question
What is the water activity to cause spoilage for bacteria, yeast, and molds?
Answer
Bacteria - 0.9, Yeast - 0.85-0.9, Mold 0.75-0.8
Card 291
Question
What are psychrophiles?
Answer
Bacteria or archae that grow over the range of sub zero to 20 C with an optimum around 15 C
Card 292
Question
What are hemolytic bacteria?
Answer
Bacteria that can lyse blood cells
Card 293
Question
Thermophiles
Answer
Bacteria that love high heat
Card 294
Question
What is spoilage caused by Erwinia carotovora and Pseudomonas marginalis that break down pectins, giving a soft mushy consistency, bad odor at times in foods like carrots, onions, garlic, etc?
Answer
Bacterial soft rot
Card 295
Question
What is the order of heat resistance for microorganisms?
Answer
Bacterial spores are more heat resistant than bacterial vegetative cells, yeast cells, and molds.
Card 296
Question
What are the name of bacterial viruses?
Answer
Bacteriophage
Card 297
Question
What is the difference between the terms bacteriostatic and bacteriocidal?
Answer
Bacteriostatic inhibits bacteria and bacteriocidal kills bacteria
Card 298
Question
What does BP-agar stand for?
Answer
Baird-Parker
Card 299
Question
Who developed the first formula to determine lethality during thermal processing?
Answer
Ball and Olsen
Card 300
Question
Why is it important to not get meat juice or raw meats on other foods?
Answer
Because raw meat and meat juice has bacteria that can be easily spread to other foods, causing foodborne illness.
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