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5 Written questions

5 Matching questions

  1. nitrates and nitrites
  2. 140C for 2 sec
  3. UV light
  4. 100C
  5. Staphylococcus aureus
  1. a ultra high temp. Usually sterilized milk, if sealed, don't need to refrigerate.
  2. b Disinfection after secondary treatment depends on next use. Causes fatal mutations
  3. c (species) bacteria that grow in food, orginally from skin. Secrete toxin into food that induces vomiting and diarrhea. Self-limiting. Associated with SALTY foods.
  4. d canning temperature needed for high acid foods (pH<4.5). Kills all vegetative cells. If spores survive, can't germinate at low pH
  5. e common in preserved meats such as bacon, pepperoni. KILL microbes (Cidal agent) like salmonella by inhibiting enzymes used in ATP productions. Preserve red color of hemoglobin.

5 Multiple choice questions

  1. Disinfection after secondary treatment depends on next use. Most effective way to remove giardia and cryptosporidium
  2. end product of anaerobic sludge digester. Organics will be fermented or organic acids + carbon dioxide. It is then converted to _________ by methanogens.
  3. G.R.A.S. few resctrictions. Most will inhibit the uptake of key amino acids (key nutrients). All lower pH so enzymes won't work-inhibit growths.
  4. high energy/ionizing radiation. Gamma rays. Knock electrons away from atoms. Creates very reactive free radicals that damage cell components. Kills cells
  5. peak efficiency of aerobic microbes in reducing organics. Secondary treatment.

5 True/False questions

  1. Salmonella(genus)-associated with poultry. Meant-contaminated during slaughtering and eggs that pass through cloaca.

          

  2. sorbic acidOrganic acids-often naturally produced in fermented foods. Foods naturally preserved. (cheese)

          

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

          

  4. Pseudomonaspathogens are trapped in floc. They get killed by _________: protozoans eat bacteria

          

  5. carbon dioxideOrganic acids. Added to fruits, margarine, meat