1
At which water activity, Aw< do yeasts and molds start to grow?
2
Who among the following is credited with the invention of the canning process?
3
Which of the following statements is not true regarding the intrinsic parameters of food?
4
At which temperature range does most pathogenic bacteria grow best?
5
Which of the following hurdle technologies is least likely used in the production of shelf-stable meat balls?
6
What is the minimum internal temperature for safety egg dishes and ground meat?
7
The following are microbially-derived hurdles, except:
8
A sous vide meat product is vacuum sealed, cooked at controlled temperature, and stored at chilled conditions. Which combination of hurdles is primarily applied?
9
Which of the following statements is FALSE about the factors influencing microbial growth and proliferation?
10
The following correctly describes the minimum internal temperature required for a specific dish, except for:
11
The following are products considered as low-acid foods, except for:
12
What is the time and temperature setting used by the food industry to ensure safety against Clostridium botulinum?
13
What intrinsic parameter is frequently manipulated as a hurdle to inhibit the growth of pathogenic bacteria in fermented foods?
14
The spoilage of meat and poultry can be a result of bacterial spoilage, fungal spoilage, and other factors. In a tested meat product where black spots were observed, which spoilage organism might have caused this
15
Defects in milk and dairy products can be linked to the spoilage of certain microorganisms in the product. The ropy or slimy defect in pasteurized milk can be associated with this microorganism.
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Temperature Danger Zone 40-140F or 5-60C
Intrinsic Factors: pH, Aw, Nutrient content, Oxidation-Reduction Potential (ORP), Antimicrobial Substances eg. cloves (eugenol) and garlic (allicin), Biological Structures eg shells, eggs and hides
Cladosporium -black spots
Aspergillus - green spots
Geotrichum - white spots
Thamnidium, Mucor, Rhizopus- whiskers
Ropiness in milk is caused by Alcaligenes, Enterobacter and Klebsiella.
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