Exam 36: Food Preservation and Foodborne Microbial Diseases

The principle behind salt or sugar preservation is to

Acidic foods generally need a higher canning temperature than do nonacidic foods.

Pickling is a type of food preservation utilizing

There are about 200 known diarrheal and urinary tract infection (UTI)- causing pathogenic strains of_________ .

Staphylococcus aureus is a common foodborne disease, because it

Cyclosporiasis is an important emerging disease that results from eating fresh produce imported into the United States from other countries.

Escherichia coli is found naturally only in the intestines of animals.

The type of Escherichia coli that produces a verotoxin similar to the one produced by Shigella dysenteriae is

Psychrotolerant microorganisms can survive and grow at

Two organisms that are commonly the target of irradiation are _________and_________ _.

The rate of contaminant microbial growth during the exponential phase in food depends on

Most foodborne disease outbreaks are caused by by_________ consumers.

To be certain the botulinum toxin is inactivated, the source must be heated for at least 2 minutes at not less than 100°C.

The shiitake mushroom (Lentinus edulus) is cultivated on tree logs but specifically grows by degrading _________.

Flour and sugar are classified as _________foods.

Mass- processed ground meat is a particularly common source of infection with EHEC.

For much of the period of microbial growth in a food, there is no visible or easily detectable change in food quality.

Common sources of listeriosis include _________, _________, _________, and_________ .

Conditions of pH_________ or less inhibit the growth of most spoilage organisms.

Nearly all cases of acute listeriosis require hospitalization.