(FFSS) FOOD MICROBIOLOGY AND PRESERVATION PT.2
Processing involving the removal of water from frozen foods under vacuum without passing the liquid state is called*
freeze drying
Type of bacteria that can grow with or without free oxygen*
facultative
Microorganism used in making tempeh*
Rhizopus
Group of microorganisms that are more likely to grow on the surface of dried squid packed in polyethylene bags*
Mold
Used to limit the migration of moisture into the product*
packaging
Process of ensuring that a number of factors are in place and will prevent growth of microorganisms*
Hurdle concept
International symbol indicating food is irradiated*
Radura
Intrinsic factors that have the capacity to either stimulate or retard the growth of microorganisms in food*
pH, redox potential, water activity, and presence natural antimicrobial substances
Appropriate packaging material for liquid items which require high temperature processing*
Tetrapack
Proper postharvest handling of fresh commodities such as transporting newly harvested fruits and vegetables in banana leaves-lined containers is an application of the principle of*
prevention from physical damage of food
Sentence A. Botulism is food poisoning caused by ingestion of toxin produced by Clostridium botulinum.
Sentence B. Botulism is food poisoning caused by ingestion of a massive number of Clostridium
Sentence A is correct.
An instrument that is used to measure the amount of soluble solids in a fruit juice is*
refractometer
One of the main constituent of a jelly that controls rigidity and strength of the jelly is *
sugar
Sentence A. Springer is the type of spoilage in canned product where when the can is brought down sharply the other end flips out.
Sentence B: Flipper is a can with one end permanently bulged and when sufficient pressure is applied to this end it will flip in but will cause the other end to flip out.*
Both sentences are incorrect.
A food was sterilized in a sealed container but after a few days in storage it spoiled. The causative microorganisms could have been*
both anaerobic and thermophilic
A microorganism may have survived from any severe application of preservation methods because*
there are more cells that are mature
The most appropriate way to stop fermentation is by*
pasteurization
Sentence A. Hydrolytic rancidity occurs in oil.
Sentence B. Oxidative rancidity occurs in fat.*
Both sentences are incorrect
A method of drying accomplished by soaking foods in high concentration of salt and sugar is called*
osmotic dehydration
Microorganism that is used as basis to determine the thermal destruction of food spoilage microorganisms in low and acid canned foods is*
Clostridium botulinum
Which of the following microorganisms produce heat stable enterotoxin?*
Staphylococcus aureus
Which among the following is not a useful microorganism?*
Clostridium botulinum
The Father of Canning is *
Nicholas Appert
Mercucy (Hg) in softdrinks is*
a contaminant
The ideal moisture content of dried products to keep long during storage is*
15 -25%
Application of preservation methods is not intended*
to shorten generation time
Sentence A. Plain tin cans are used in canning sulfur bearing and highly colored foods.
Sentence B. Standard cans are used for canning acidic foods.*
Both sentences are incorrect.
Food additives that are used as clarrifying agents are*
albumin and pectinases
Food additive that acts primarily as fungistatic agent is*
sorbates
Drying is an effective method of preservation because*
lowers Aw which limits growth of microorganisms
Sentence A. HACCP is a set of guidelines for the purpose of maintaining food sanitation during food preparation and processing.
Sentence B. GMP is a set of guidelines aimed at controlling the quality of food ingredients, processing procedure and storage conditions to keep foods from many form of contaminants from the purchasing to storage.*
Both sentences are incorrect.
Application of gamma, beta or cathode rays on foods to destroy spoilage microorganisms.*
cold sterilization
The specific mode of action of low temperature storage is*
speedy removal of heat
A condition in canned foods characterized by the presence of non-viable spores but absence of vegetative cells is*
commercial sterility
Sentence A. Packaging is not a major food preservation method but used as an adjunct to any of them to better preserve the food.
Sentence B. Retortable pouches, multi layered films, paper, saran wrap are flexible packaging materials.*
Both sentences are correct.
Sentence A. Case hardening is the formation of tough horny layer during of drying foods.
Sentence B. It is caused by the application of high temperature and low relative humidity during drying.*
Both sentences are correct.
Examples of developed food additives are*
acetic and lactic acid
Sentence A. Alcoholic fermentation produces ethyl alcohol and carbon dioxide.
Sentence B. Dry wine is when only part of the fermentable carbohydrates has been converted to ethyl alcohol.*
Sentence A is correct.
Sentence A. Whiskers are cottony growth on the surface of spoiled food caused by molds.
Sentence B. Ropiness are slimy silk -like threads growing in the inside tissues of spoiled food caused by the molds.*
Sentence A is correct.
Sentence A. Sorbic acid and its salt are fungistatic agents.
Sentence B. They are bacterial growth inhibitor.*
Sentence A is correct.
It is a high heat method of food preservation that is also a method of drying.*
Smoking
Sentence A. Chemical food spoilage agents include light, heat, cold, moisture and rough handling.
Sentence B. Biological food spoilage agents include molds, yeasts, bacteria, parasites, insects and rodents.*
Sentence B is correct.
Sentence A. The target microorganism in pasteurization is Mycobacterium tuberculosis.
Sentence B. The target microorganisms in low temperature preservation is Lysteria monocytogenes.*
Both sentences are correct.
Exposure of food to an atmosphere below -60°C through direct contact with liquid nitrogen or liquid carbon dioxide or their vapor is called*
cryogenic freezing
Sentence A. Shelf life stable or intermediate (IM) moisture food has a moisture content of 15-50% and aw between 0.6-0.85.
Sentence B. Dried desiccated foods or low moisture (LM) food has a moisture content not higher than 25% and an aw between 0.0-0.60.*
Both sentences are correct.
One of the following strain is not causative organism of bacterial food poisoning.*
Aspergillus flavus
Colored substances formed in the tissues of the plants when catechols, tannins and phenols are exosed to air are*
melanoidins
It is a s a medium in sterilization.*
Steam
A food additive that is commonly used to improve texture of preserved fruits and vegetables is*
Calcium chloride
Spoilage by thermophilic spore forming bacteria where no gas is formed but the canned product is sour or acidic.*
Flat sour