micro quiz 2

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Author:
wvuong
ID:
68602
Filename:
micro quiz 2
Updated:
2011-02-24 02:08:33
Tags:
wendy
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Description:
exam 2
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  1. all of the following conditions contribute to the growth of microorganisms in food except
    a pH that is strongly alkaline

    • true:
    • plentiful organic matter, sufficient water content, silight acidic conditions, favorable salt environment.
  2. intrinsic factors that contribute to food spoilage include all of following:
    pH, physical structure of food, food composition, presence of water
  3. shelf life of a particular food depends on ...
    quantity of microbes present and conditions which food is held
  4. T/F
    food spoilage does not depend on microbial load
    False
  5. T/F: Molds are not used in production of cheese.
    False
  6. T/F: freezing is an effective way of killing all microbes within a food product, ensuring its sterility
    False
  7. T/F: sterilization process in canning is designed to destory most resistant bacterial spores
    True
  8. T/F: Ergotism is an example of food biome infection.
    False
  9. T/F: under certain conditions, radiations such as ultraviolent light and gamma rays can be used for food preservation
    true.
  10. T/F: in order for a chemical preservative t obe useful in foods, it must be inhibitory to microbes while easily broken down by the body without side effects.
    True

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