Microbiology

Approximately what fraction of foodborne illnesses occur from food prepared and consumed in the home: A.1/4, B.1/3, C.1/2, or D.3/4?

C. 1/2

Which describes a class 2 recall? a. minor violations not subjecto FDA action b. exposure but no health consequences c. exposure may cause health consequences d. reasonable use or exposure will causes serious health consequences

c. exposure may cause medically reversible health consequences

Food poisoning results from: A.eating too fast, B.over-eating, C.undercooking of food or re-contamination after cooking, or D.overcooking food?

C. undercooking of food or re-contamination after cooking

Aflatoxin can be detected by placing material under: A.fluorescent light, B.a light bulb, C.UV light, or D. infared light?

C. UV light

Aflatoxins are NOT produced by: A.Aspergillus flavus, B. Aspergillus parasiticus, or C.Aspergillus chraceus

C.Aspergillus chraceus

Viruses specific to E. coli are: A.eshiphages, B.cytopathic phages, C.coliphages, or D.microphages

C.coliphages

The critical events of infection by ingested virus appear to occur in: A.esophagus, B.stomach, C.small intestine, or D. large intestine

C.small intestine

How many general principles does HACCP involve? a) five; b) ten; c) seven; d) fourteen; e) eight

c) seven

The fungus Claviceps purpurea produces a group of toxins that cause: A. turkey X disease, B. ATA, C. diarrhea and vomiting, or D. ergotism

D. ergotism

Which of the following four choices is the first of seven elements of an effective Hazard Analysis Critical Control Points (HACCP), program in food processing? a. Monitoring critical control points; b. Establishing limits for the critical control points; c. Developing and implementing a verification system; d. Identifying potential hazards

d. Identifying potential hazards

The consumption of rotten apples may lead to intoxication by the presence of: A.yeast, B.spoilage bacteria, C.aflatoxins,or D.patulin

D. patulin

The Ames test is used to identify which organism? a. E. coli b. Staph aureus c. Salmonella __? d. Salmonella typhimurium

D. Salmonella typhimurium

Which of the following is not a differential media: A. Eosine Methylene Blue agar B. Mannitol salt agar C. McConkey agar D. Yeast and mold agar

D. Yeast and mold agar

Which of the following pathogens is known for its ability to grow at 4 degrees Celsius:A.Clostridium botulinum, B.Escherichia coli, C.Camplobacter jejuni, or D.Listeria monocytogenes?

D.Listeria monocytogenes

Which is the most likely pH for dark cutting beef: 5.4, 5.9, or 6.2

pH 6.2

Which of the following is not a microbial preservative? (1) Nisin (2) Sodium Propionate (3) Sodium Alginate (4) Nitrite

Sodium Alginate.

Sneeze guards are placed on salad bars to protect food from which of the following; campylobacter jejuni, escherichia coli, salmonella, staphylococcus aureus?

Staph aureus

Which of the following types of organism is not defined by temperature ? A. Psycrophiles B.Thermophiles C.Mesophiles D. Thermoduric

Thermoduric

If fermentable carbs are present when pickling food, what percent acid must be present to prevent growth of lactic acid bacilli and yeasts?

0.036

What is the minimum water activity for most yeast?

0.87