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1 | |
Food spoilage is a major problem in all societies, occurring primarily during transport. |
| | A) | True |
| | B) | False |
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2 | |
With kit-type rapid diagnostic systems, food pathogens often can be detected in 1-2 days. |
| | A) | True |
| | B) | False |
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3 | |
There is an increasing interest in probiotics, or the use of microorganisms to change the microbial community in the intestine. |
| | A) | True |
| | B) | False |
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4 | |
Fermentation by some microorganisms can lead to food preservation instead of food spoilage. |
| | A) | True |
| | B) | False |
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5 | |
Bacteria are more sensitive than most fungi to herbs and spices. |
| | A) | True |
| | B) | False |
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6 | |
Microorganisms can be eliminated from, or reduced by, ethylene oxide sterilization. |
| | A) | True |
| | B) | False |
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7 | |
Ultraviolet radiation is used to control populations of microorganisms on the surfaces of laboratory and food-handling equipment, but it does not penetrate food. |
| | A) | True |
| | B) | False |
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8 | |
All food-borne diseases are associated with poor hygienic practices. |
| | A) | True |
| | B) | False |
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9 | |
Those most susceptible to E. coli O157:H7 are the young. |
| | A) | True |
| | B) | False |
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10 | |
The major means of variant Creutzfeldt-Jakob disease between animals is the fecal-oral route. |
| | A) | True |
| | B) | False |
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11 | |
Baked potatoes served in aluminum foil can provide a unique environment for disease-causing microorganisms. |
| | A) | True |
| | B) | False |
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12 | |
Many microorganisms in fermented dairy products stabilize the bowel microflora, and some appear to have antimicrobial properties. |
| | A) | True |
| | B) | False |
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13 | |
Bifidobacteria are thought to help maintain the normal intestinal balance, while also improving lactose tolerance, possessing antitumorigenic activity, and reducing serum cholesterol levels. |
| | A) | True |
| | B) | False |
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2002 McGraw-Hill Higher Education