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5 Written questions

5 Matching questions

  1. Salmonella
  2. flocculation
  3. predation
  4. Pseudomonas
  5. Clostridium botulinum
  1. a (genus)-associated with poultry. Meant-contaminated during slaughtering and eggs that pass through cloaca.
  2. b pathogens are trapped in floc. They get killed by _________: protozoans eat bacteria
  3. c occurs throughout secondary treatment. Reduce pathogen by_________________
  4. d (Genus) spoil meat, secrete green fluorescent slime.
  5. e (species) bacteria found in soil. Anaerobic in can food. Causes paralysis

5 Multiple choice questions

  1. pathogens are trapped in floc. They get killed by _________: intestinal microbes are not well adapted to this environment. Lose out by ____ for nutrients to "good bugs'
  2. (species) bacteria that grow in food, orginally from skin. Secrete toxin into food that induces vomiting and diarrhea. Self-limiting. Associated with SALTY foods.
  3. Range of radiation sensitivity: Lactobacillus
  4. Range of radiation sensitivity: Pseudomonas
  5. take care of solids leftover from secondary treatment. Rate of digestion is slower than secondary, metaoblism is less efficient, but faster if warmer. Heated to 95-100F. Does reduce final volume of solid, Some molecules can only be decomposed by this. End product: carbon dioxide and METHANE

5 True/False questions

  1. Propionic acidOrganic acids. Produced by fermentation. Added to bread (Swiss cheese)


  2. Freezinginverted by N.Appert, big prize from napoleon. Heating of food in bottles and seal it. Main concern now is growth from any surviving bacterial spores.


  3. 140C for 2 sechigh temp, short time (HTST)


  4. benzoic acidOrganic acids. Vinegar. Often added to veggies, meats, mayo (pickles)


  5. 63C for 30minshigh temp, short time (HTST)