PreQuiz (See related pages) 1 One of the most straightforward ways of detecting the presence of bacteria in food is to use ________. A) a standard plate count B) spectrophotometry C) staining 2 Which of the following storage methods do not inhibit bacterial growth? A) Preventing contact between food and rats B) Allowing contact between food and flies C) Temperature (either hot or cold) D) Chemical preservatives 3 How are the beef and poultry that are sold in stores commonly contaminated? A) When the animals are “free roaming”. B) When the animals are given antibiotics while they are raised. C) When the digestive tract of the animal ruptures during processing. D) When the animals are not given a variety of foods while they are raised. 4 Which of the following choices would help prevent foodborne bacterial illnesses? A) Washing B) Pasteurization C) Boiling D) Dessicating E) All of the choices would help prevent foodborne bacterial illnesses. 5 Which of the following symptoms is not a symptom associated with foodborne bacterial illness. A) Nausea B) Congestion C) Vomiting D) Diarrhea
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