Choose the best answer

1			Which of the following is NOT an intrinsic factor in food spoilage?
			A)	pH
			B)	Moisture content
			C)	Available nutrients
			D)	Temperature
			E)	Physical structure
2			Grinding and mixing of foods such as sausage and hamburger
			A)	increase the food surface area.
			B)	alter cellular structure.
			C)	distribute contaminating microorganisms throughout the food.
			D)	All of the above.
			E)	None of the above.
3			Which is NOT true about aflatoxins?
			A)	Cause frameshift mutations
			B)	Are carcinogenic
			C)	Are alkaloids
			D)	Fluoresce
			E)	Have been found in beer
4			There is an increased sensitivity to aflatoxins in individuals previously infected with
			A)	hepatitis B.
			B)	measles.
			C)	mumps.
			D)	chickenpox.
			E)	rabies.
5			Complex algal toxins, most of which are temperature stable, are known to cause peripheral neurological system effects, often in less than ________ after ingestion.
			A)	one hour
			B)	two hours
			C)	three hours
			D)	four hours
			E)	five hours
6			Louis Pasteur established the modern era of food microbiology in 1857 when he showed that microorganisms cause ______ spoilage.
			A)	beer
			B)	wine
			C)	juice
			D)	milk
			E)	grain
7			Several major brands of beer are ______ rather than pasteurized to better preserve the flavor and aroma of the original product.
			A)	centrifuged
			B)	precipitated
			C)	filtered
			D)	heat-treated
			E)	All of the above
8			Which of the following terms describes organisms that thrive in the cold?
			A)	Mesophiles
			B)	Thermophiles
			C)	Psychrophiles
			D)	Aerophiles
			E)	Basophiles
9			Despite efforts to eliminate spoilage organisms during canning, sometimes canned foods are spoiled. This may be due to
			A)	spoilage before canning.
			B)	underprocessing during canning.
			C)	leakage of contaminated water through can seams during cooling.
			D)	All of the above.
			E)	None of the above.
10			The effectiveness of many chemical preservatives depends primarily on the food
			A)	temperature.
			B)	pH.
			C)	water content.
			D)	acidity.
			E)	All of the above.
11			Sodium nitrite is responsible for
			A)	protecting against botulism.
			B)	reducing rate of spoilage.
			C)	maintenance of red color in meat.
			D)	All of the above.
			E)	None of the above.
12			Which is NOT true of the bacterium produced by Streptococcus lactis?
			A)	A small hydrophobic protein
			B)	Nontoxic to humans
			C)	Affects mainly Gram-negative bacteria
			D)	Improves inactivation of C. botulinum during the canning process
			E)	Inhibits germination of any surviving C. botulinum spores
13			E. coli O157:H7 is thought to have acquired enterohemorrhagic genes from:
			A)	Clostridium
			B)	Bacillus
			C)	Campylobacter
			D)	Shigella
			E)	Listeria
14			The main reservoir of Staphylococcus aureus is
			A)	human feces.
			B)	human nasal cavity.
			C)	human red blood cells.
			D)	All of the above.
			E)	None of the above.
15			A major advance in the detection of foodborne pathogens is the use of standardized pathogen DNA patterns, or "foodborne pathogen ________".
			A)	fingerprinting.
			B)	plasmid patterns.
			C)	chromosomal patterns.
			D)	polymerase chain reaction.
			E)	All of the above.
16			Which type of fermentation is used to produce yogurt?
			A)	Mesophilic
			B)	Thermophilic
			C)	Therapeutic
			D)	Yeast-lactic fermentations
			E)	Mold-lactic fermentations
17			Which of the following refers to the addition of microorganisms to the diet in order to provide health benefits beyond basic nutritive value?
			A)	Antibiotics
			B)	Adjuvants
			C)	Prebiotics
			D)	Probiotics
			E)	Synbiotics