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Exam 27: Applied and Industrial Microbiology

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Question 21

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In some parts of Mexico, ___________ has become a viable alternative to green plants as a primary nutrient source.

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Question 22

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Which is not used as a chemical preservative in food?

A) iodine
B) organic acids
C) sulfite
D) ethylene oxide
E) salt

F) A) and B)
G) A) and E)

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Question 23

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To prevent the overgrowth of cyanobacteria and algae in water reservoirs, the water is often treated with

Nitrates and nitrites are used in cured meats mainly to prevent

What is made by adding Streptococcus thermophilus and Lactobacillus bulgaricus to milk?

What do the production of wine, beer, yogurt, and sauerkraut all have in common?

Drying, or _________ is not a reliable microbicidal method.

Hypertonic levels of sugar or salt create high __________ pressure that plasmolyzes bacteria.

Hops is the herb that gives beer some of its aroma and flavor.

Rennin is added to cheese to give it flavor.

Which of the following is an example of a food intoxication?

Freshly fermented beer is lagered, meaning it is treated with potassium metabisulfate.

Why are cases of food borne illnesses escalating in the United States despite our knowledge of how to prevent outbreaks?

All of the following foods are preserved using high osmotic pressure except

List some examples of products made through industrial microbiology.

A food infection results from the ingestion of exotoxin secreted by bacterial cells.

A vegan is highly unlikely to become infected with a food-borne pathogen.

Bacillus thuringiensis produces

During a hot afternoon in August, Sara hosted a baby shower for her best friend.Other friends brought much of the food, including a cold cut platter and potato and macaroni salads.They set the food items out on the picnic table in the shade, and then chatted and enjoyed watching their friend open her gifts.It was close to two hours later before they had their meal.Later that evening, eight of the guests who had attended the shower began to feel nauseated and began to vomit severely.The vomiting lasted most of the night, but as morning came, it diminished and they began to recover.What is the most likely cause of the illness?

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