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5 Written questions

5 Matching questions

  1. benzoic acid
  2. Staphylococcus aureus
  3. Lactic acid
  4. least sensitive
  5. sorbic acid
  1. a Organic acids. Added to juices, jams, tomatoes, soda (salt)
  2. b Range of radiation sensitivity: clostridium and bacillus (spores)
  3. c Organic acids. Added to fruits, margarine, meat
  4. d Organic acids-often naturally produced in fermented foods. Foods naturally preserved. (cheese)
  5. e (species) Salt tolerant. Food poisoning in high salt food

5 Multiple choice questions

  1. pathogens are trapped in floc. They get killed by _________: protozoans eat bacteria
  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. (Genus) spoil meat, secrete green fluorescent slime.
  4. below -20C. Solutes in food depress the freezing point of water. Must have all water in form of solid ice. Can preserve food indefinitely. Some are killed by ice-crystals. Some are simply preserved
  5. inverted 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.

5 True/False questions

  1. acetic acidOrganic acids. Vinegar. Often added to veggies, meats, mayo (pickles)


  2. stable sludgeEnd of water treatment process is left with __________. Very slow to decompose. Not likely to create big problems, can be buried in landfill. Could improve soils, but depend on what is in it.


  3. Pasteurizationpathogens are trapped in floc. They get killed by _________: protozoans eat bacteria


  4. secondary treatmenttreating "clarified" water. COntains microbe, possible pathogens, dissolved organics, suspended organics.


  5. Clostridium botulinum(species) bacteria found in soil. Anaerobic in can food. Causes paralysis