Question 1

Which of the following organisms can grow at a lower water activity than most spoilage bacteria?

Accepted Answer

A)  Pseudomonas species 
B)  Staphylococcus aureus 
C)  Most yeasts 
D)  Streptococcus pyogenes 
E)  E. coli 
A)  Pseudomonas species 
B)  Staphylococcus aureus 
C)  Most yeasts 
D)  Streptococcus pyogenes 
E)  E. coli

Question 2

Yeast alone cannot convert grain to alcohol.

Accepted Answer

A) True 
 B)False

Question 3

Please select the definition that is INCORRECT.

Accepted Answer

A)  Foodborne intoxication-an illness that results from consuming a food product contaminated with microbes that colonize the host and cause disease. 
B)  Water activity (aw)-the relative amount of water available for microbial growth; pure water has an aw of 1.0. 
C)  Intrinsic factors-in food microbiology, the natural characteristics of a food that influence the rate of microbial growth. 
D)  Food preservation-increasing the shelf life of foods by preventing the growth and activities of microorganisms. 
E)  Fermented foods-foods intentionally altered during production by encouraging the activity of bacteria, yeasts, or molds. 
A)  Foodborne intoxication-an illness that results from consuming a food product contaminated with microbes that colonize the host and cause disease. 
B)  Water activity (aw)-the relative amount of water available for microbial growth; pure water has an aw of 1.0. 
C)  Intrinsic factors-in food microbiology, the natural characteristics of a food that influence the rate of microbial growth. 
D)  Food preservation-increasing the shelf life of foods by preventing the growth and activities of microorganisms. 
E)  Fermented foods-foods intentionally altered during production by encouraging the activity of bacteria, yeasts, or molds.

Question 4

Pure water has a water activity value of ________.

Accepted Answer

A)  1.00 
B)  0.80 
C)  0.70 
D)  0.90 
E)  100 
A)  1.00 
B)  0.80 
C)  0.70 
D)  0.90 
E)  100

Question 5

The most prevalent cause of wine spoilage is the presence of

Accepted Answer

A)  sulfur dioxide. 
B)  carbon dioxide. 
C)  acetic acid bacteria. 
D)  ethanol. 
E)  lactic acid bacteria. 
A)  sulfur dioxide. 
B)  carbon dioxide. 
C)  acetic acid bacteria. 
D)  ethanol. 
E)  lactic acid bacteria.

Question 6

As an added safety precaution, low-acid, home canned foods should be

Accepted Answer

A)  boiled at least 15 minutes before consumption. 
B)  frozen for 1 hour before consumption. 
C)  dried prior to eating. 
D)  eaten with spoons. 
E)  irradiated for 60 minutes before consumption. 
A)  boiled at least 15 minutes before consumption. 
B)  frozen for 1 hour before consumption. 
C)  dried prior to eating. 
D)  eaten with spoons. 
E)  irradiated for 60 minutes before consumption.

Question 7

Which strain of Escherichia coli may be involved in foodborne infection?

Accepted Answer

A)  HB101 
B)  O157:H7 
C)  M309 
D)  AB220 
E)  O7:H157 
A)  HB101 
B)  O157:H7 
C)  M309 
D)  AB220 
E)  O7:H157

Question 8

In a cow's udder, milk

Accepted Answer

A)  is sterile. 
B)  contains Lactococcus. 
C)  contains Lactobacillus. 
D)  is acidic. 
E)  contains Streptococcus. 
A)  is sterile. 
B)  contains Lactococcus. 
C)  contains Lactobacillus. 
D)  is acidic. 
E)  contains Streptococcus.

Question 9

On which of the following foods can Staphylococcus aureus multiply with little competition?

Accepted Answer

A)  Bread 
B)  Jam 
C)  Salty ham 
D)  Milk 
E)  Bread and jam 
A)  Bread 
B)  Jam 
C)  Salty ham 
D)  Milk 
E)  Bread and jam

Question 10

The toxin produced by Staphylococcus aureus is heat-stable.

Accepted Answer

A) True 
 B)False

Question 11

Human disease(s) from milk may include

Accepted Answer

A)  brucellosis AND anthrax. 
B)  anthrax AND amoebiasis. 
C)  amoebiasis AND tuberculosis. 
D)  tuberculosis AND anthrax. 
E)  brucellosis AND tuberculosis. 
A)  brucellosis AND anthrax. 
B)  anthrax AND amoebiasis. 
C)  amoebiasis AND tuberculosis. 
D)  tuberculosis AND anthrax. 
E)  brucellosis AND tuberculosis.

Exam 30: Food Microbiology

Which of the following organisms can grow at a lower water activity than most spoilage bacteria?

Yeast alone cannot convert grain to alcohol.

Please select the definition that is INCORRECT.

Pure water has a water activity value of ________.

The most prevalent cause of wine spoilage is the presence of

As an added safety precaution, low-acid, home canned foods should be

Which strain of Escherichia coli may be involved in foodborne infection?

In a cow's udder, milk

On which of the following foods can Staphylococcus aureus multiply with little competition?

The toxin produced by Staphylococcus aureus is heat-stable.

Human disease(s) from milk may include

Humans and the Microbial World

The Molecules of Life

Microscopy and Cell Structure

Dynamics of Microbial Growth

Control of Microbial Growth

Microbial Metabolism: Fueling Cell Growth

The Blueprint of Life, from DNA to Protein

Bacterial Genetics

Biotechnology

Identifying and Classifying Microorganisms

The Diversity of Bacteria and Archaea

The Eukaryotic Members of the Microbial World

Viruses, Viroids, and Prions

The Innate Immune Response

The Adaptive Immune Response

Host-Microbe Interactions

Immunological Disorders

Applications of Immune Responses

Epidemiology

Antimicrobial Medications

Respiratory System Infections

Skin Infections

Wound Infections

Digestive System Infections

Blood and Lymphatic Infections

Nervous System Infections

Genitourinary Tract Infections

Microbial Ecology

Environmental Microbiology: Treatment of Water, Wastes, and Polluted Habitats

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