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Chapter 32: Food Microbiology
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1
Which of the following is NOT TRUE of fermentation?
A)Metabolic activities result in production of alcohols and acid.
B)Asian foods such as soy sauce and miso are a result.
C)Foods such as sour cream and Gorgonzola cheese are a result.
D)Apple juice and ice cream rely upon fermentation.
E)San Francisco's famous sourdough bread is a result.
2
Food borne illness may occur in all the following situations EXCEPT:
A)eating hams handled by food workers with Staphylococcus aureus.
B)drinking Pasteurized apple juice.
C)ingesting raw cookie dough containing Salmonella bacteria.
D)when botulism toxin is found in improperly canned foods.
E)consumption of raw hamburger with E. Coli O157:H7.
3
Conditions under which most common strains of bacteria would multiply in increasing numbers would be:
1. Nutrient-rich, moist foods
2. pH-neutral and moist foods
3. Breads, nuts and dried foods
4. Lemons
5. Fresh meats
A)1, 2 & 5 are correct.
B)1, 2 & 3 are correct.
C)1 & 2 are correct.
D)1, 2 & 4 are correct.
E)3, 4 & 5 are correct.
4
Slightly acid foods such as lemons, sauerkraut and yogurt inhibit the growth of
A)fungi.
B)yeasts.
C)molds.
D)lactic acid bacteria.
E)Staphylococcus species.
5
Microbial growth can be controlled by a group of bacteria known as fermenters that produce lactic acid as their end-product of metabolism. This group includes all of the following EXCEPT:
A)Lactococcus.
B)Streptococcus.
C)Staphylococcus.
D)Pediococcus.
E)Leuconostoc.
6
All of the following conditions would be labeled intrinsic factors that contribute to the control of or limiting the growth of bacteria in foods EXCEPT:
A)pH of the food.
B)presence of antimicrobial chemicals.
C)available oxygen.
D)available moisture.
E)available nutrient content.
7
This species of bacteria has enzymes that degrade pectin, which leads to soft rot of fruits and vegetables:
A)Bacillus species.
B)Clostridium species.
C)Leuconostoc species.
D)Alcaligenes species.
E)Erwinia species.
8
Starter cultures are used for fermentation in cheese production because
A)they are sensitive to bacteriophages.
B)they are naturally occurring lactic acid bacteria.
C)they are resistant to salty conditions.
D)they assure a more rapid production of lactic acid.
E)none of the above.
9
The steps of the process by which cottage cheese is produced occur in what order?
1. Pasteurized milk is inoculated with starter cultures.
2. Lactic acid causes the proteins in the milk to coagulate.
3. Curd is heated and is cut into small pieces.
4. The enzyme, rennin is added to hasten protein coagulation.
5. Removal of the liquid waste portion, whey.
A)The correct order is 1,2,3,4,5.
B)The correct order is 2,1,3,5,4.
C)The correct order is 1,2,4,3,5.
D)The correct order is 1,3,4,5,2.
E)The correct order is 3,4,5,1,2.
10
This alcoholic beverage involves the breakdown of grain starches to produce simple sugars that are then fermented by the yeast, Saccharomyces.
A)wine.
B)distilled spirits.
C)sake.
D)beer.
E)vinegar.
11
This strain of yeast, Saccharomyces cerevisiae, is involved in the fermentation process of
A)ale beer.
B)bread.
C)wine.
D)sour mash whiskey.
E)all of the above.
12
Two pathogens that are the leading causes of illness due to food borne intoxication are
A)Shigella species and Salmonella species.
B)Campylobacter species and Bacillus cereus.
C)Clostridium perfringens and Staphylococcus aureus.
D)Clostridium botulinum and Staphylococcus aureus.
E)Listeria monocytogenes and Shigella species.
13
Many cookbooks caution readers not to eat raw cookie dough. This is good information because it may contain this food borne bacterium that is commonly associated with poultry products.
A)Shigella species.
B)Campylobacter species.
C)Vibrio vulnificus.
D)Bacillus cereus.
E)Clostridium botulinum.
14
The usual source of a Staphylococcus aureus foodborne infection is
A)improperly cooked stew meat.
B)An unsanitary human food handler.
C)improperly cooked hamburger.
D)improperly cooked chicken.
E)none of the above.
15
A common antimicrobial chemical added to cured meats is
A)nitrates.
B)sulfur dioxide.
C)propionic acid.
D)benzoic acid.
E)sorbic acid.
16
This fungus can produce a very potent carcinogen, aflatoxin, in peanuts
A)Penicillium.
B)Clostridium botulism.
C)Yersinia species.
D)Listeria monocytogenes.
E)Aspergillus flavus.
17
The canning process of low-acid foods uses steam under pressure (autoclaving) so that the temperature within the canning jar will be high enough to kill endospores. Bacteria that form endospores include:
1. Pseudomonas species
2. Clostridium species
3. Bacillus species
4. Erwinia species
5. Streptococcus species
A)1 & 2 are correct.
B)2 & 3 are correct.
C)3 & 4 are correct.
D)4 & 5 are correct.
E)1 & 5 are correct.
18
Which method of food preservation actually suppresses the rate of microbial growth?
A)canning.
B)Pasteurization.
C)irradiation.
D)adding antimicrobial chemicals.
E)all of the above.
19
The growth of the organism, Clostridium botulinum in foods can be inhibited by
A)adding salts to meats.
B)the high acid conditions in foods.
C)following proper canning procedures.
D)adding nitrates to meats.
E)all of the above.
20
Sometimes it is difficult to control the conditions by which foods are grown in other countries. In 1996 and 1997, raspberries imported from Guatemala caused widespread cases of diarrhea. The causative agent was
A)a mold.
B)bacteria.
C)a protozoan.
D)a fungus.
E)all of the above.
21
The United States Department of Agriculture is looking for better ways of reducing food illnesses due to spoilage. They are currently very interested in meat safety because of the increased incidence of the deadly E. Coli O157:H7. Which of following strategies is the best approach to reducing the incidence of meat being contaminated with deadly E. Coli?
A)Give cattle antibiotics to kill off potentially pathogenic bacteria.
B)Reduce the chance of bacteria contaminating meat during slaughter and butchering.
C)Require that all meats be served well-done.
D)Add antimicrobial preservatives to all meats.
E)Encourage food handlers to regularly wash their hands.
22
A beer company in Belgium was recently cited by the food safety ministry for having large levels of the toxic alcohols propanol and methanol in a batch of beer. Investigators were called in to find out what caused the problem. Which of the following best represents the findings of the investigators?
A)Too much was added during the brewing process.
B)The hops were spoiled.
C)The malt concentration was too high.
D)The wort was not adequately boiled.
E)A bad stock of yeast was fermenting those alcohols instead of ethanol.
23
Some hamburger meat was handled with bare hands and then left to sit out at warm outdoor temperatures for 1 hour before being cooked. The meat was cooked thoroughly and served on buns with ketchup and mayonnaise. Almost everyone eating the burgers immediately fell ill with nausea and vomiting. Which of the following is the most probable cause of the illness?
A)Toxins produced by Staphylococcus from the hands of the food handler.
B)Salmonella from the mayonnaise.
C)Bacillus from the ketchup.
D)Toxins produced by Clostridium from the meat.
E)E. Coli O157:H7 from the meat.
24
Grocery stores and restaurants are required to dispose of canned foods that show swelling or leakage of the can. This strategy is done to prevent the spread of which of the following food spoilage diseases?
A)Salmonellosis.
B)Shigellosis.
C)Cholera.
D)Botulism.
E)Leprosy.
25
United States Department of Agriculture researchers are pursuing a creative way to reduce food poisoning from chicken and eggs. They are inoculating chickens with a safe bacterium that rapidly and safely colonizes the chickens' digestive tract and the surface of eggs. What is the rationale for this strategy?
A)They are trying to reduce Listeria with competing bacteria.
B)They are trying to reduce Salmonella with competing bacteria.
C)They are hoping the bacteria will take up Salmonella toxins.
D)They are hoping the bacteria overrun pathogens, causing only mild ailments in humans.
E)None of the above provides a good rationale.





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