Question 1

Which statement is true regarding pasteurization?

Accepted Answer

A)   It does not kill all microorganisms in milk.
B)   The process was ?rst used in the wine industry.
C)   During pasteurization, the heating is done very quickly to prevent a change in the integrity and taste of the product.
D)   All statements are true.E) All of the above
F) A) and B)

Question 2

Yeast fermentation in breads is aerobic.

Accepted Answer

A) True 
 B)False

Question 3

Which organism is not a common cause of food poisoning, but its frequency is dramatically increasing as warmer ocean temperatures expand its habitat toward the U.S.?

Accepted Answer

A)   Campylobacter
B)   Salmonella
C)   Shiga-toxin-producing
D)   Vibrio
E)   coliF) B) and C)
G) B) and D)

Question 4

Methane can be produced from agricultural or industrial products by ______.

Accepted Answer

A)   fermentation
B)   oxidation of nitrogen gas
C)   anaerobic respiration
D)   glycolysisE) A) and B)
F) A) and C)

Question 5

Nitrates and nitrites are used in cured meats to prevent ______.

Accepted Answer

A)   S. aureus food poisoning
B)   botulism intoxication
C)   infection from fruits and nuts
D)   mold growthE) A) and C)
F) A) and B)

Question 6

Most cases of food poisoning occur in the home, not restaurants.

Accepted Answer

A) True 
 B)False

Question 7

A quick warming of chicken or eggs is enough to kill Salmonella.

Accepted Answer

A) True 
 B)False

Question 8

You have never seen a jar of jelly contaminated with microbial growth, even though it is used for months at a time. Which is the best explanation?

Accepted Answer

A)   A variety of chemicals are added to jelly to make it inhospitable for bacteria.
B)   Jelly is pasteurized.
C)   Jelly is ﬁlter sterilized.
D)   Jelly has a high osmotic pressure.E) B) and D)
F) C) and D)

Question 9

You have to determine what method is best to prevent the growth of microorganisms in your company's food, ham roasts. This method should be e?cient, have a high kill rate, not change the food integrity or taste for the most part, and not add much in the way of chemicals. What would you
Choose?

Accepted Answer

A)   Pasteurization
B)   Food preservatives
C)   Filtration
D)   Freezing
E)   Gamma radiationF) C) and D)
G) A) and B)

Question 10

Which of the following activities uses microbial biotransformation?

Accepted Answer

A)   Sewage treatment
B)   Yogurt production
C)   Alcohol production
D)   Production of antibioticsE) None of the above
F) B) and C)

Question 11

Secondary metabolites are essential molecules needed by the microorganism.

Accepted Answer

A) True 
 B)False

Question 12

In batch fermentation, substrate is added continuously, and the product is siphoned off throughout the run.

Accepted Answer

A) True 
 B)False

Question 13

Indicator bacteria for contaminated water are ______.

Accepted Answer

A)   coliforms
B)   all bacteria
C)   staphylococci
D)   ClostridiaE) None of the above
F) A) and C)

Question 14

Which of the following would be found within the Hazard Analysis and Critical Control Point guidelines for food safety?

Accepted Answer

A)   Parameters for oyster harvests based on water quality assessment
B)   Temperature requirements for pasteurization of milk
C)   Precise deﬁnitions to distinguish fruit juice from fruit nectar
D)   All of these are found in the HACCP management program.E) B) and C)
F) A) and D)

Question 15

The difference between water puriﬁcation and sewage treatment is _______.

Accepted Answer

A)   the types of microorganisms used for the treatment
B)   whether the water source is residential or commercial
C)   the amount of air pumped into the water for treatment
D)   there is microbial degradation in sewage treatment, but not in water puriﬁcationE) All of the above
F) C) and D)

Question 16

The study of the practical use of microbes in various industries and technologies is ______.

Accepted Answer

A)   applied microbiology
B)   microbial ecology
C)   biotechnology
D)   bioremediationE) All of the above
F) C) and D)

Question 17

Freezing chicken does not kill Salmonella.

Accepted Answer

A) True 
 B)False

Question 18

Primary sewage treatment includes ______.

Accepted Answer

A)   sludge digesting
B)   chlorination
C)   ﬁltration
D)   aeration
E)   skimmingF) A) and B)
G) A) and C)

Question 19

The disadvantage of batch fermentations, as opposed to continuous feed systems, is that _______.

Accepted Answer

A)   the end product is not as pure as the product made by the continuous feed process
B)   new substrate must be added to the fermentor continuously for the fermentation to continue
C)   it is small scale production of a product
D)   there is a limit to the amount of product formed since all materials are added to the fermentor at the beginningE) A) and B)
F) A) and D)

Question 20

Industrial microbiology is used in the production of ______.

Accepted Answer

A)   antibiotics
B)   hormones
C)   vitamins
D)   vaccines
E)   All of the choices are correct.F) B) and E)
G) A) and E)

Exam 25: Applied Microbiology and Food and Water Safety

The difference between water puriﬁcation and sewage treatment is _______.

Correct AnswerverifiedShow Answer

Which organism is not a common cause of food poisoning, but its frequency is dramatically increasing as warmer ocean temperatures expand its habitat toward the U.S.?

Correct AnswerverifiedShow Answer

The study of the practical use of microbes in various industries and technologies is ______.

Correct AnswerverifiedShow Answer

Nitrates and nitrites are used in cured meats to prevent ______.

Correct AnswerverifiedShow Answer

Which of the following activities uses microbial biotransformation?

Correct AnswerverifiedShow Answer

Methane can be produced from agricultural or industrial products by ______.

Correct AnswerverifiedShow Answer

You have never seen a jar of jelly contaminated with microbial growth, even though it is used for months at a time. Which is the best explanation?

Correct AnswerverifiedShow Answer

Which statement is true regarding pasteurization?

Correct AnswerverifiedShow Answer

Which of the following would be found within the Hazard Analysis and Critical Control Point guidelines for food safety?

Correct AnswerverifiedShow Answer

Yeast fermentation in breads is aerobic.

Correct AnswerverifiedShow Answer

A quick warming of chicken or eggs is enough to kill Salmonella.

Correct AnswerverifiedShow Answer

In batch fermentation, substrate is added continuously, and the product is siphoned off throughout the run.

Correct AnswerverifiedShow Answer

The disadvantage of batch fermentations, as opposed to continuous feed systems, is that _______.

Correct AnswerverifiedShow Answer

Industrial microbiology is used in the production of ______.

Correct AnswerverifiedShow Answer

You have to determine what method is best to prevent the growth of microorganisms in your company's food, ham roasts. This method should be e?cient, have a high kill rate, not change the food integrity or taste for the most part, and not add much in the way of chemicals. What would you Choose?

Correct AnswerverifiedShow Answer

Indicator bacteria for contaminated water are ______.

Correct AnswerverifiedShow Answer

Secondary metabolites are essential molecules needed by the microorganism.

Correct AnswerverifiedShow Answer

Freezing chicken does not kill Salmonella.

Correct AnswerverifiedShow Answer

Most cases of food poisoning occur in the home, not restaurants.

Correct AnswerverifiedShow Answer

Primary sewage treatment includes ______.

Correct AnswerverifiedShow Answer

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