Multiple Choice
Please select the definition that is INCORRECT.
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.
Correct Answer:
Verified
Correct Answer:
Verified
Q58: Aflatoxin is a potent carcinogen produced by
Q59: Soy sauce is made by fermentation of
Q60: The amount of moisture available in foods
Q61: Which of the following organisms can grow
Q62: Yeast alone cannot convert grain to alcohol.
Q64: Pure water has a water activity value
Q65: The most prevalent cause of wine spoilage
Q66: As an added safety precaution, low-acid, home
Q67: Which strain of Escherichia coli may be
Q68: In a cow's udder, milk<br>A) is sterile.<br>B)