Microbiology of Food Fill in the Blank Questions 1. A food spoilage process called __________ results in the release of foul-smelling amine compounds. putrefaction True / False Questions 2. Temperature and relative humidity are important intrinsic factors in determining the rate of food spoilage. FALSE 3. Filtration is sometimes used to remove organisms from beer because it has less effect on the flavor than pasteurization. TRUE 4. Growth of yeasts and molds will be favored in more acidic foods. TRUE 5. Which of the following can function better at lower pH? A. Yeasts and molds B. Bacteria C. Viruses D. Protozoa 6. The first person to use heating processes to preserve foods was _________. A. B. C. D. Louis Pasteur Jacque Monod Robert Koch Nicholas Appert 7. The use of plastic film to wrap meat products can result in increased surface growth of microorganisms in part because of exposure to A. oxygen. B. N2, which comprises approximately 78% of gas in the atmosphere. C. carbon dioxide. D. water. 8. Lysozyme is an important antimicrobial substance found at high levels in which food? A. Fish B. Eggs C. Vegetables D. Fruits Fill in the Blank Questions 9. Microorganisms that grow in media with low water availability are called _____________. xerophilic True / False Questions 10. Atmosphere is important in food spoilage; high H2S tends to reduce spoilage, while high CO2 tends to increase spoilage. FALSE 11. Nisin A. is a small amphiphilic peptide that disrupts membrane integrity and function. B. is a food additive that blocks the growth of some gram positive bacteria. C. is a bacteriocin produced by some strains of Lactococcus lactis. D. All of the choices are correct. 12. Which of the following represents ways in which canned foods may undergo spoilage? A. Spoilage before canning B. As a result of underprocessing during canning C. Leakage of contaminated water through can seams during cooling D. All of the choices are correct. 13. A chemical that is effective in preserving foods with a low pH such as bread is ________. A. B. C. D. sodium propionate sodium nitrate sodium citrate sodium sulfite 14. Gamma irradiation has been used to sterilize certain types of foods. There are, however, certain limitations on its effectiveness. One of these is that it will only work on A. B. C. D. moist foods. dry foods. foods that are not in metal cans. It is effective with all foods. 15. Which of the following helps preserve foods by controlling microbial access to water? A. Drying B. Addition of salt C. Addition of sugar D. All of the choices are correct. 16. Pasteurization of milk A. is no longer used for food processing in the United States. B. usually eliminates all disease-causing organisms. C. is a method for sterilization of food items. D. reduces microbial growth by decreasing availability of water. 17. To control pathogenic and disease-causing organisms, spices can be fumigated using _________. A. ammonium gas B. heavy metals C. ethylene oxide D. chlorine gas 18. A major chemical used to preserve meat products is ________. A. B. C. D. ethylene oxide propionate nitrite refrigeration 19. Which of the following represents a different principle for food preservation? A. Freeze-drying B. Addition of salt C. Smoking D. Heating 20. The term radappertization is used to describe food preservation by _________. A. B. C. D. heat chemicals UV irradiation gamma irradiation 21. Sometimes __________ beams are used to irradiate foods in place of gamma radiation because the process does not generate radioactive waste. A. microwave B. electron C. magnetic D. None of the choices are correct. 22. The swelling of a food-containing can is frequently due to the production of ___________ by spoilage microbes. A. oxygen gas B. nitrogen gas C. carbon dioxide gas D. All of the choices are correct. 23. The conventional low-temperature holding procedure used in the pasteurization of milk involves holding the milk at 62.8oC for __________ minutes. A. 5 B. 15 C. 30 D. 60 24. To control microbial growth in a food, one can decrease water availability by the addition of ________. A. B. C. D. sugar or salt gelatin agar formaldehyde 25. If food-borne disease transmission does not require growth of the microorganism after ingestion because the toxic substances are already present in the food as a result of previous growth, then it is referred to as a food-borne __________. intoxication 26. If food-borne disease transmission requires ingestion of the pathogen, followed by growth of the organism, and release of toxins in the intestine it is referred to as a food-borne __________. infection