Question 1

What type of radiation is best for destroying microbes throughout food?

Accepted Answer

A)   Infrared
B)   Visible light
C)   Gamma rays
D)   Ultraviolet
E)   MicrowavesF) A) and C)
G) B) and D) C

Question 2

All of the following are food-borne pathogens except ______.

Accepted Answer

A)   Lactobacillus acidophilus
B)   Salmonella
C)   Clostridium perfringens
D)   Staphylococcus aureus
E)   Campylobacter jejuniF) All of the above
G) C) and D)

Question 3

Sewage treatment processes result in the production of ______, which can be used to make electricity.

Accepted Answer

A)   carbohydrates
B)   methane
C)   nitrates
D)   hydrogen gasE) None of the above
F) B) and C) B

Question 4

In the secondary phase of water treatment, organic matter undergoes biodegradation by a diverse mix of bacteria, algae, and protozoa.

Accepted Answer

A) True 
 B)False

Question 5

The ﬁrst stage in making vinegar involves fermentation by ______.

Accepted Answer

A)   Acetobacter
B)   Saccharomyces
C)   Gluconobacter
D)   Pediococcus
E)   SpirulinaF) A) and E)
G) D) and E)

Question 6

Which organisms are used to make salt pickles?

Accepted Answer

A)   Propionibacterium and Spirulina
B)   Saccharomyces cerevisiae and Leuconostoc mesenteroides
C)   Leuconostoc mesenteroides and Spirulina
D)   Pediococcus cerevisiae and Lactobacillus plantarum
E)   Streptococcus lactis and LactobacillusF) B) and D)
G) B) and E)

Question 7

A 100 ml sample of water is ?ltered through a sterile membrane, and the membrane is transferred to a plate of m-Endo agar. Following overnight incubation at 37°C, 57 green metallic colonies appear. The coliform count is _______.

Accepted Answer

A)   acceptable for drinking water and recreational use
B)   acceptable for recreational use but too high for drinking water
C)   too high for both drinking water and recreational useD) A) and B)
E) None of the above B

Question 8

Which of the following is not a desired outcome from using microbes in making bread?

Accepted Answer

A)   Giving ﬂavor and odor
B)   Conditioning the dough to make it workable
C)   Leavening
D)   Producing ethyl alcohol
E)   Helping the dough riseF) A) and D)
G) None of the above

Question 9

"Live and Active Cultures" on the label of many yogurt products means that _______.

Accepted Answer

A)   the product may become contaminated by microbes if exposed to air
B)   the product contains live bacteria
C)   yeast cultures were used to produce the yogurt
D)   the product was made by fermentation but then pasteurizedE) C) and D)
F) All of the above

Question 10

Which of the following statements is true?

Accepted Answer

A)   Microorganisms can be a food source.
B)   Microbial metabolism can alter a food to improve its ?avor.
C)   Not all microorganisms in food cause foodborne disease.
D)   All of the choices are correct.E) None of the above
F) All of the above

Question 11

Which of the following statements regarding coliform bacteria is correct?

Accepted Answer

A)   Coliforms derive from the intestinal tract and therefore indicate fecal contamination.
B)   The presence of Klebsiella is a strong indicator of fecal contamination.
C)   Coliforms from the human and bovine GI tracts differ, so identifying the speciﬁc microbe will indicate the source of contamination.
D)   Petri dishes used to enumerate coliforms are best incubated at 45-48°C.E) None of the above
F) A) and B)

Question 12

Which of the following is not true of coliforms?

Accepted Answer

A)   Finding coliforms in water indicates fecal contamination.
B)   They include
C)   They are gram-negative, lactose-fermenting, and gas-producing.
D)   Coliform counts are not speci?c for a particular species of bacteria.
E)   coli, Enterobacter, and Giardia.F) C) and E)
G) A) and B)

Question 13

A common substrate for industrial fermentation products is ______.

Accepted Answer

A)   cholesterol
B)   alcohol
C)   molasses
D)   nucleotidesE) B) and C)
F) A) and D)

Question 14

Preservation of food to limit microbial survival and growth includes _______.

Accepted Answer

A)   high temperature and pressure
B)   pasteurization
C)   refrigeration and freezing
D)   irradiation
E)   All of the choices are correct.F) A) and B)
G) A) and E)

Question 15

A good range of temperature to store food is ______.

Accepted Answer

A)   0° to 50°C
B)   20° to 80°C
C)   below 10°C and above 80°C
D)   below 4°C and above 60°C
E)   below -10°C and above 100°CF) C) and E)
G) B) and C)

Question 16

Which step in making beer involves inoculating the wort with a species of Saccharomyces?

Accepted Answer

A)   Preparing a mash
B)   Fermentation
C)   Malting
D)   Wort boiled with hops
E)   AgingF) C) and D)
G) B) and E)

Question 17

Which enzyme is used in medicine as a blood thinner?

Accepted Answer

A)   Protease
B)   Streptokinase
C)   Rennet
D)   Cellulase
E)   HemolysinF) A) and E)
G) A) and D)

Question 18

Which step in wine production involves crushing fruit?

Accepted Answer

A)   Aging
B)   Storage
C)   Fermentation
D)   Malting
E)   Preparation of mustF) A) and B)
G) A) and C)

Question 19

Which of the following is not a gas-forming microbe used to make bread?

Accepted Answer

A)   Saccharomyces cerevisiae
B)   Streptococcus lactis
C)   Coliform bacteria
D)   Heterofermentative lactic acid bacteria
E)   Clostridium perfringensF) B) and D)
G) A) and B)

Question 20

Which organism is used to initiate the fermentation of cabbage to make sauerkraut?

Accepted Answer

A)   Propionibacterium
B)   Streptococcus lactis
C)   Leuconostoc mesenteroides
D)   Spirulina
E)   Saccharomyces cerevisiaeF) C) and E)
G) All of the above

Exam 25: Applied Microbiology and Food and Water Safety

What type of radiation is best for destroying microbes throughout food?

Correct AnswerverifiedC

All of the following are food-borne pathogens except ______.

Correct AnswerverifiedShow Answer

Sewage treatment processes result in the production of ______, which can be used to make electricity.

Correct AnswerverifiedB

In the secondary phase of water treatment, organic matter undergoes biodegradation by a diverse mix of bacteria, algae, and protozoa.

Correct AnswerverifiedShow Answer

The ﬁrst stage in making vinegar involves fermentation by ______.

Correct AnswerverifiedShow Answer

Which organisms are used to make salt pickles?

Correct AnswerverifiedShow Answer

A 100 ml sample of water is ?ltered through a sterile membrane, and the membrane is transferred to a plate of m-Endo agar. Following overnight incubation at 37°C, 57 green metallic colonies appear. The coliform count is _______.

Correct AnswerverifiedB

Which of the following is not a desired outcome from using microbes in making bread?

Correct AnswerverifiedShow Answer

"Live and Active Cultures" on the label of many yogurt products means that _______.

Correct AnswerverifiedShow Answer

Which of the following statements is true?

Correct AnswerverifiedShow Answer

Which of the following statements regarding coliform bacteria is correct?

Correct AnswerverifiedShow Answer

Which of the following is not true of coliforms?

Correct AnswerverifiedShow Answer

A common substrate for industrial fermentation products is ______.

Correct AnswerverifiedShow Answer

Preservation of food to limit microbial survival and growth includes _______.

Correct AnswerverifiedShow Answer

A good range of temperature to store food is ______.

Correct AnswerverifiedShow Answer

Which step in making beer involves inoculating the wort with a species of Saccharomyces?

Correct AnswerverifiedShow Answer

Which enzyme is used in medicine as a blood thinner?

Correct AnswerverifiedShow Answer

Which step in wine production involves crushing fruit?

Correct AnswerverifiedShow Answer

Which of the following is not a gas-forming microbe used to make bread?

Correct AnswerverifiedShow Answer

Which organism is used to initiate the fermentation of cabbage to make sauerkraut?

Correct AnswerverifiedShow Answer

Correct Answer
verified
C

Correct Answer
verified

Correct Answer
verified
B

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
B

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified