Card 101
Question
Give the genus and species of 3 molds that are used in the production of blue cheese.
Answer
Penicillium roqueforti, P. glaucum, P. gorgonzola and P. stilton
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 102
Question
Name 3 fungal genuses that produce mycotoxins.
Answer
Penicillium, Fusarium, Aspergillus
Card 103
Question
Intrinsic factor in foods which affect microbial growth.
Answer
pH, redox potential, nutrient content, water activity
Card 104
Question
List four method used to find the total number of microorganisms in foods.
Answer
Pour plate, surface spread plate, surface drop, agar droplet, and microdilution
Card 105
Question
Lists the five steps, in proper sequence, for cleaning and sanitizing food equipment.
Answer
Pre-rinse, wash, intermediate rinse, sanitize, air dry
Card 106
Question
What are the four most important spoilage microorganisms associated with refrigerated meats?
Answer
Pseudomonas spp., Flavobacterium spp., Acinetobacter spp., and Moraxella spp.
Card 107
Question
What are the dominant spoilage microflora of fish?
Answer
Pseudomonas, Flavobacterium, and Moraxella.
Card 108
Question
What do these abbreviations related to shellfish toxins stand for? PSP, DSP, NSP, ASP
Answer
PSP = Paralytic Shellfish Poisoning, DSP = Diarrheic Shellfish Poisoning, NSP = Neurotoxic Shellfish Poisoning, ASP = Amnesic Shellfish Poisoning
Card 109
Question
PSP, DSP, NSP, ASP stands for what regarding shellfish toxins?
Answer
PSP: Paralytic Shellfish Poisoning; DSP: Diarrhetic Shellfish Poisoning; NSP: Neurotoxic Shellfish Poisoning; ASP: Amnesic Shellfish Poisoning
Card 110
Question
What three terms, respectively, are used to describe the ability of microorganisms to grow at cold, ambient and warm temperatures?
Answer
Psychophilic (or psychrotrophic), mesophilic, thermophilic
Card 111
Question
What are the 5 major classes of microorganisms based on temperature?
Answer
Psychrophiles, psychrotrophs, mesophiles, thermophiles, hyperthermophiles
Card 112
Question
Major tests for allergies.
Answer
RAST, Basophil Histamine Release, Skin test, Oral challenge, Immunoblotting
Card 113
Question
What do the following microbiological acronyms mean? REA, MPN, SPC
Answer
REA: Restriction Enzyme Analysis, MPN: Most Probable Number, SPC: Standard Plate Count
Card 114
Question
According to the USDA, what are the three safe ways to thaw frozen foods?
Answer
Refrigerate, immersion in cold water, microwave thawing
Card 115
Question
List one of the three safe methods to defrost food.
Answer
Refrigerator thawing, cold water thawing, microwave thawing or (cooking without thawing)
Card 116
Question
Bonus: What poison classes are in the following foods: rhubarb, potato, almond, cassava
Answer
Rhubarb: oxalic acid, Potato: solanine and chaconine, Almond: amygdalin and prunasin, Cassava: linamarin and lotaustralin
Card 117
Question
What three characteristics are commonly used to describe coliforms?
Answer
Rod-shaped Gram-negative nonspore forming and motile or nonmotile bacteria that can ferment lactose with the production of acid and gas when incubated at 35–37°C.
Card 118
Question
Name 3 foodborne pathogens that are responsible for more than 75% of human deaths caused by known pathogens in the US.
Answer
Salmonella, Listeria, and Toxoplasma. Followed by norwalk-like viruses, campylobacter, and E. coli O157:H7
Card 119
Question
Name three bacteria commonly associated with food poisoning. (Does not need to be full scientific name.)
Answer
Salmonella, Norovirus, Campylobacter, E. coli, Listeria, Clostridium perfringens
Card 120
Question
Good manufacturing practice regulations of the FDA are subdivided into six categories. Name three of them.
Answer
Sanitation, Thermally processed low acid foods, Acidified foods, Cocoa products and confectionary, smoke and smoke flavored fish, frozen raw breaded shrimp.
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