Lesson ALSF:A1-4
Food Microorganisms and Safety
CD ALSF.  Advanced Life Sciences- Foods
Unit A.  Chemistry of Food
Problem Area 1.  Basic Principles of Food Science
Lesson 4.  Food Microorganisms and Safety

Which of the following taxonomic stages is the most specific of the stages listed?

  1. Phylum
  2. order
  3. genus
  4. species
Answer: d

Yeasts and Molds are classified as what type of organisms?

  1. prokaryote
  2. eukaryote
  3. bacteria
  4. viruses
Answer: b

Which of the following practices help reduce the negative impacts of microorganisms on foods?

  1. refridgerate foods slow the growth of microorganisms
  2. keep food products dry if possible
  3. Use food packaging to limit exposure to microorganisms
  4. Acidic foods with a pH under 4.6 discourages the growth of microorganisms
  5. All of the above are practices that reduce the impact of Microorganisms
Answer: e

The use of heat of destroy microorganisms in food is called:

  1. sterilization
  2. pasteurization
  3. freeze dry
  4. Both A and B
  5. None of the above
Answer: d

Food Poisoning and food-borne illnesses can be controlled by which of the following methods?

  1. Cooking food to the proper internal temperatures
  2. Storing food at the proper temperature
  3. Keeping cooked and uncooked foods separate
  4. Properly wash and sanitize hands and cooking utensils
  5. All of the above
Answer: e
The most powerful natural (microbial) toxin known to man is produced by

a. Salmonella typhimurium
b. Listeria monocytogenes
c. Clostridium botulinum
d. Staphylococcus aureus
e. Escherichia coli O157:H7
Answer: c