(FFSS) FOOD MICROBIOLOGY AND PRESERVATION PT.1
Incidental additive is*
Al residue in the processed food product
In vinegar making, rice washing undergoes fermentation to yield acetic acid + water, what is the _____ microorganism involved.*
Acetobacter aceti
_____ O2 requirement*
aerobic
Type of microorganism that will grow in strawberry jam*
osmophilic
Pasteurization is applied in processing*
high acid foods
The process of passing steam over canned food before sealing is*
exhausting
Sentence A. Volatile nutrients are easily lost during drying.
Sentence B. Vitamins A and C are volatile nutrients.*
Both sentences are correct.
Sentence A. Fresh green salads maybe contaminated with coliforms.
Sentence B. This type of contamination is biological.*
Both sentences are correct.
Sentence A. Low aw foods provides favorable growth of microorganisms.
Sentence B. Fresh fish and meat are low aw foods.*
Both sentences are incorrect.
Sentence A. Clostridium botulism is a thermophilic soil bacteria.
Sentence B. The spores of Clostridium botulinum are detroyed at 121oC.*
Sentence B is correct.
Sentence A. Molds are groups of microorganisms that can grow in the inside flesh of dried fish.
Sentence B. Molds generally are aerobic microorganisms.*
Sentence B is correct.
Sentence A. Low temperature storage is a temporary method of food preservation.
Sentence B. The temperature of the freezer fluctuates allowing microoranisms to grow and survive.*
Sentence A is correct.
Sentence A. Radiation preserves food longer than any other methods of food preservation.
Sentence B. The spoilage microorganisms are usually in the vegetative stage which is less radioactive resistant.*
Sentence A is correct.
Sentence A. Proteolysis is the anerobic decomposition of proteins resulting in the formation of foul odor in food.
Sentence B. Hydrogen sulfide, ammonia, methyl and ethyl sulfide, amines and other strong smelling substances are produced during proteolysis.*
Both sentences are incorrect.
The amount of ethyl alcohol that is produced in beer and wine is primarily dependent on*
amount of fermentable carbohydrates
The anaerobic decomposition of proteins into peptides or amino acids resulting in the production of foul odors in the food due to hydrogen sulfide, ammonia, methyl and ethyl sulfide, amines and other strong smelling products is called*
putrefaction
The more commonly used radiation rays in the food industry is*
ultraviolet rays
Unfrozen water exists in all frozen foods.*
Bound water cannot be frozen.
Deterioration that is formed when unwrapped or uncovered food items are stored in low temperature is*
freezer burn
Principle of food preservation involved in sweetened tamarind candy processing is*
prevention from microbial decomposition
Sentence A. Length of processing in canned tomatoes in brine than in tomato paste is shorter.
Sentence B. Heat transfer in tomatoes in brine is conduction.*
Sentence A is correct.
Method on canning of acid and sugar concentrated foods such as jellies, preserves and jams into the container:*
Open kettle method
Sentence A. Viruses are microorganisms.
Sentence B. Viruses are acellular, particulate obligate parasites.*
Sentence B is correct.
Sentence A. In the lag phase of microbial growth, there is no longer population growth.
Sentence B. Log phase of microbial growth is when cell division and population growth are maximal.*
Sentence B is correct.
With a doubling time of 10 minutes and a starting population of 1 x 10⁵, how many cells will be present after an hour, assuming that there is no death of cell.*
6,400,000
Sentence A. Potential hazardous microorganisms can grow in a water activity of 0.85 and higher.
Sentence B. The water requirement of yeasts and molds are greater than that bacteria.*
Sentence A is correct.
Sentence A. Food poisoning bacteria grow best at temperatures betwee 4.5 and 60oC.
Sentence B. E. coli and Staphylococcus grow in the Danger Zone.*
Both sentences are correct.
Sentence A. Salmonella causes spoilage in eggs and frozen chicken.
Sentence B. Salmonella can cause food intoxication.*
Sentence A is correct.
Sentence A. Lysteria monocytogenesis the microorganism of concern in low temperature.
Sentence B. Lysteria monocytogenes can cause food intoxication.*
Sentence A is correct.
Sentence A. Most bacterial infections are caused by Campylobacter jejuni and E. coli.
Sentence B. Enterogenic E. coli (ETEC) can cause traveler's diarrhea.*
Both sentences are correct.
Processing at sea level or any altitude below 1000 ft takes 10 minutes. If an additional minute of processing is required for each additional 1000 feet elevation, what is the processing time in Baguio which is 6000 feet above sea level?*
15 minutes
The main causative microbial agent of infant water diarrhea is*
EPEC
The major causative microbial agent of bloody diarrhea is*
EHEC
Sentence A. Clostridium botulinum is a mesophilic soil bacteria that can grow in high acid foods.
Sentence B. Clostridium botulinum produces a fatal toxin called neurotoxin.*
Sentence B is correct.
Pus forming bacteria present on the surface of the skin, under the fingernails, in the nose and throat that do not grown under refrigeration but can multiply if food is allowed to warm at room temperature.*
Staphylococcus aureus
Sentence A. Molds produce mycotoxin with most potent carcinogenic activities.
Sentence B. Aspergillus flavus and Aspergillus ochraceous are species of molds that can produce carcinogenic mycotoxin.*
Both sentences are correct.
The mold that is used in the production or manufacture of sake, soy sauce and miso is*
Aspergillus oryzae
Sentence A. Biological spoilage or deterioration is the result of the action of enzymes on chemical reactions in foods.
Sentence B. Soft rot in vegetables, oxidative browning reactions and overripe fruits are examples of biological spoilage/deterioration.*
Sentence B is correct.
The process of keeping microorganisms out by sanitary handling is*
asepsis
It is the preventive approach of ensuring food safety.*
HACCP
The Sanitation Code of the Philippines is*
Presidential Decree 856
Type of microorganisms that will grow in very low Aw is*
xerophilic
Sterilization is mostly applied to canning of fish and meats because*
there are more microorganisms both pathogenic and non-pathogenic and their spores that are needed to be destroyed
The drying rate is accelerated fastest when*
temperature is high, relative humidity is low
These are treatments done to food immediately after drying to ensure longer preservation.*
sweating then packing
Method of processing applicable to acid foods like tomatoes and fruit juices*
Hot-water bath
The best temperature for drying is*
50-60°C
Sentence A. Cold point in cooking food with liquid is at the center.
Sentence B. Cold point in cooking solid food is at the bottom.*
Both sentences are incorrect.
Two nutrients that are more easily destroyed during drying.*
Vitamins C and B
Case hardening during drying may be prevented by*
application of moderate temperature and relative humidity