Card 341
Question
Which pathogen is paid the most attention in anaerobically packed foods?
Answer
Clostridium botulinum
Microbiology
Discover Microbiology: 822 flashcards with questions and answers.
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- Sciences / Chemistry
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- English
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Cards in this set
Card 342
Question
Name the spore-forming anaerobic bacterium that is the concern in improperly processed canned goods and can produce a neurotoxin.
Answer
Clostridium botulinum
Card 343
Question
Which specific spore-forming bacterium is associated with the danger of swollen cans in low-acid foods?
Answer
Clostridium botulinum
Card 344
Question
Which pathogen is most associated with refrigerated, vacuum-packaged seafood?
Answer
Clostridium botulinum type E.
Card 345
Question
What organism has the highest heat tolerance?
Answer
Clostridium botulinum.
Card 346
Question
Which pathogen is commonly associated with garlic in oil?
Answer
Clostridium botulinum.
Card 347
Question
Which microorganism is most commonly associated with botulism?
Answer
Clostridium botulinum.
Card 348
Question
Steam table disease is caused by consumption of meat dishes adequately cooked but held at 50-55 degrees C for several hours. the causative agent is _____________.
Answer
Clostridium perfringens
Card 349
Question
What spoilage organisms are most likely to be found vacuum packed, refrigerated meats held for several weeks?
Answer
Clostridium perfringens
Card 350
Question
Which foodborne pathogen also causes necrotic enteritis in poultry and gas gangrene in humans?
Answer
Clostridium perfringens
Card 351
Question
Which bacterium is used in setting adequate heat treatment in canning industry to eliminate Clostridium botulinum?
Answer
Clostridium sporogenes PA 3679
Card 352
Question
What class of microorganism causes swelling of cans upon heating?
Answer
Clostridium thermosaccharolyticum
Card 353
Question
Name one spore-forming, thermophilic bacterium that can spoil canned foods.
Answer
Clostridium thermosaccharolyticum.
Card 354
Question
What is the genus of bacteria most often linked to botulism?
Answer
Clostridium.
Card 355
Question
Name the body of FAO-WHO that deals with food standards including pesticides.
Answer
Codex Alimentarius commission
Card 356
Question
What does the acronym CFU stand for?
Answer
Colony Forming Units
Card 357
Question
What are teratogenic agents?
Answer
Compounds that could induce or cause birth defects or developmental malformations
Card 358
Question
What is the difference in a wild and controlled fermentation?
Answer
Controlled adds microorganism and wild uses those already present
Card 359
Question
What is the lethal rate used to calculate?
Answer
converts the thermal death time at temperature T to equivalent thermal death time at a reference temperature in order to destroy the same population of spores
Card 360
Question
The local Health Department reported salmonella. Which one of the following is a practice that could result in an outbreak of salmonella?
Answer
Cooked chicken is cut on the same board used to cut the raw chicken.
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