Food Microbiology Test Preparation
Course Introduction
Food Microbiology explores the roles and impacts of microorganisms in food production, preservation, and safety. This course covers the identification and characterization of bacteria, yeasts, molds, and viruses associated with foods, as well as their metabolic activities that affect food quality and spoilage. Students learn about foodborne illnesses, microbial growth control, fermentation processes, and methods of detecting and quantifying microbes in food products. The course emphasizes practical applications of microbiological principles in maintaining food quality and protecting public health through laboratory techniques and real-world case studies.
Recommended Textbook
Introduction to Food Science and Food Systems 2nd Edition by Rick Parker
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30 Chapters
600 Verified Questions
600 Flashcards
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Page 2
Chapter 1: Overview of Food Science
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Sample Questions
Q1) Food is a global commodity because of changes in export and import laws,transportation,and processing and communication.
A)True
B)False
Answer: True
Q2) Since 1990 fresh and frozen fruit consumption has increased about 24 percent.
A)True
B)False
Answer: True
Q3) Food industry firms form two basic types of vertical coordination: closed production andhorizontal integration.
A)True
B)False
Answer: False
Q4) The United States is the largest exporter of which two items?
A)milk and sugar
B)oranges and apples
C)potatoes and carrots
D)cereal grains and soybeans
Answer: D
Page 3
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Chapter 2: Food Systems and Sustainability
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Sample Questions
Q1) Packaged food products account for large shares of total food expenditures among consumers in high-income countries because of demand for convenience.
A)True
B)False
Answer: True
Q2) Technical innovations such as ingredient modifications,new processing methods,new packaging methods,and cooking advances create change in a food system.
A)True
B)False Answer: True
Q3) Food isa global commodity.
A)True
B)False
Answer: True
Q4) Urbanization,like the economy,goes in cycles.
A)True
B)False Answer: False
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Chapter 3: Chemistry of Foods
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Sample Questions
Q1) Carbohydrates are composed of ____ and ____.
A)carbon,water
B)hydrogen,oxygen
C)zinc,aluminum
D)gold,calcium
Answer: A
Q2) Amino acids join by forming peptide bonds.
A)True
B)False
Answer: True
Q3) Identify the complex carbohydrate that cannot be digested.
A)fiber
B)cellulose
C)sugar
D)fat
Answer: A
Q4) Fat-soluble vitamins include the B vitamins and vitamin C.
A)True
B)False
Answer: False
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Chapter 4: Nutrition and Digestion
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Sample Questions
Q1) The duodenum is the first 10 inches of the large intestine and is where few chemical changes occur in food.
A)True
B)False
Q2) Fat contributes about ____ calories per gram.
A)9
B)10
C)8
D)7
Q3) The Institute of Medicine has developed and published the Dietary Reference Intakes (DRIs)which represent the most current scientific knowledge about the nutrient needs of a healthy population.
A)True
B)False
Q4) Good food choices can help reduce the risk of chronic diseases such as heart disease,diabetes,and stroke.
A)True
B)False
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Page 6
Chapter 5: Food Composition
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Sample Questions
Q1) _____ are used to evaluate diets and food supplies.
A)Gas chromatography tables
B)Food-composition tables
C)Spectrophotometry tables
D)Liquid chromatography tables
Q2) Eating foods high in sodium and potassium can relieve muscle cramps.
A)True
B)False
Q3) The term charley horse is most often used in connection with athletes,especially baseball players.
A)True
B)False
Q4) Energy is a metric unit of heat measurement.
A)True
B)False
Q5) Spectrophotometry measures the caloric content of foods.
A)True
B)False
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Chapter 6: Quality Factors in Foods
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Sample Questions
Q1) CGMPs (Current Good Manufacturing Practices)does not address the problems with unavoidable pests in food-processing plants and warehouses.
A)True
B)False
Q2) Lipids in a product,can add body to soft drinks or chewiness to other products.
A)True
B)False
Q3) To extend a product's storage or shelf life some products must reduce water activity and this can bedone either by adding water-binding agents such as sugars or by drying.
A)True
B)False
Q4) _____ can define the color of a food precisely and define the foodwith numbers for the three components value,hue,and chroma.
A)Tristimulus colorimetry
B)Penetrometer
C)Viscometer
D)Succulometer
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8
Chapter 7: Unit Operations in Food Processing
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Sample Questions
Q1) Packaging is used for a variety of purposes but the principal role of packaging is to
A)ensure the food product is safe
B)protect food from microbial contamination
C)improve the usefulness of the product
D)ship the product
Q2) _____ first used the process of freeze-drying.
A)U.S.soldiers to preserve blood plasma
B)U.S.space program for astronaut food
C)Farmers to preserve fruits and vegetables
D)Incas of Peru for vegetables
Q3) Cleaning methods,brushes,high-velocity air,steam,water,vacuum,magnets,microfiltration,or mechanical separation,are prescribed by the type of surface a food product has.
A)True
B)False
Q4) Size reduction to a product can be accomplishedthrough the use of high-shear forces,graters,cutters,or slicers.
A)True
B)False
Page 9
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Chapter 8: Food Deterioration
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Sample Questions
Q1) Because product dates are a guide to the safe use of products,the consumer knows exactly how long a product can be stored and still be used when the food is at peak quality.
A)True
B)False
Q2) Food manufacturers put code dates on their products and one of these code dates is the harvested date.
A)True
B)False
Q3) Microbes that prefer cold temperatures are ____.
A)mesophilic
B)thermophilic
C)psychrophilic
D)obligative
Q4) Much of today's harvesting is accomplished by mechanical methods because fruits and vegetables are delicate items and must reach maturity before harvesting.
A)True
B)False
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Chapter 9: Heat
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Sample Questions
Q1) Still retorts are used only in complex commercial canning operations.
A)True
B)False
Q2) In a(n)_____ retort,the cans flow continuously.
A)still
B)hydrostatic
C)agitating
D)unremitting
Q3) Complete sterilization has no effect on the quality of a food product.
A)True
B)False
Q4) Clostridium botulinum can exist in home-canned foods either as spores or as vegetative cells.
A)True
B)False
Q5) Heating before packaging is the simplest and oldest form of heat preservation.
A)True
B)False
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Chapter 10: Cold
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Sample Questions
Q1) _____ freezing occurs with the use of liquid nitrogen,a cryogenic liquid.
A)Destructive
B)Uneven
C)Extremely rapid
D)Very slow
Q2) Some controlled atmosphere storage units are hypobaric,thus the availability of _____ is reduced.
A)carbon dioxide
B)chloride
C)nitrogen
D)oxygen
Q3) In rapid freezing,a large number of small ice crystals are formed.
A)True
B)False
Q4) Freezing food makes the texture of a product _____ when it thaws.
A)harder
B)significantly drier
C)crispier
D)much softer
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Chapter 11: Drying and Dehydration
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Sample Questions
Q1) The high sugar and acid content of fruits make them safe to dry outdoors when conditions are favorable for drying.
A)True
B)False
Q2) Ultrafiltration is a membrane-filtration process operating from _____ bars.
A)1 to 3
B)4 to 12
C)12 to 20
D)2 to 10
Q3) Microwave ovens should not be used for drying herbs.
A)True
B)False
Q4) A minimum temperature of _____ is needed for drying food outdoors.
A)85 degrees F
B)90 degrees F
C)95 degrees F
D)100 degrees F
Q5) Solar evaporation is the oldest method of food concentration.
A)True
B)False
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Chapter 12: Radiant and Electrical Energy
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Sample Questions
Q1) The use of plastic lining prevents foods from heating evenly in a microwave.
A)True
B)False
Q2) Scientists believe that irradiation produces no greater nutrient loss than what occurs in other processing methods such as canning.
A)True
B)False
Q3) Ohmic heating cannot be used for treating proteinaceous foods.
A)True
B)False
Q4) Microwaves are generated by a magnetron tube that converts electrical energy at
A)60 cycles/second
B)600 cycles/second
C)6,000 cycles/second
D)60,000 cycles/second
Q5) Scientists have found irradiation to be an uncontrollable and highly unpredictable process.
A)True
B)False
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Chapter 13: Fermentation, Microorganisms, and Biotechnology
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Sample Questions
Q1) _____ is a concentrated number of the organisms desired to start the fermentation.
A)Yeast byproduct
B)Mold growth
C)A starter culture
D)A glucose tester
Q2) The main benefit of fermentation is that it preserves a product.
A)True
B)False
Q3) The process of recombining genes bearing a chosen trait into the DNA of a new host is called _____.
A)genetic engineering
B)biotechnology
C)recombinant DNA technology
D)genetic repurposing
Q4) BST is used in cheese manufacturing.
A)True
B)False
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Chapter 14: Food Additives
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Sample Questions
Q1) The group of food additives that add the most value to foods are the _____.
A)color modifiers
B)preservatives
C)fat replacers
D)flavoring agents
Q2) The majority of direct food additives fall into the category of Generally Recognized as Safe.
A)True
B)False
Q3) The banning of cyclamates in _____ produced a presidential directive to review the safety of the GRAS substances and led to the FDA's cyclic review of all direct and indirect additives.
A)1969
B)1958
C)2002
D)1985
Q4) Consumers constantly demand new and improved fat replacers.
A)True
B)False
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Chapter 15: Packaging
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Sample Questions
Q1) Composite paper cartons cannot be sterilized.
A)True
B)False
Q2) Nutritional information and ingredients are always found on a food label.
A)True
B)False
Q3) The most common hermetic containers are plastic bottles.
A)True
B)False
Q4) _____ tests measure barrier properties,strength,heat-seal ability,and clarity.
A)Chemical
B)Clarification
C)Mechanical
D)Mitigation
Q5) Technology ensures that the materials used in the production of retortable pouches protect the food and do not _____.
A)add extra weight to the packaged food
B)require additional costs for the packaging
C)necessitate multiple layers for the packaging
D)contribute harmful extratries to the foods
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Chapter 16: Milk
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Sample Questions
Q1) Ice cream contains _____ sweeteners.
A)up to 40 percent
B)a minimum of 24 percent
C)12 percent to 16 percent
D)no more than 10 percent
Q2) Milk fresh from a cow contains microorganisms that are harmful to humans.
A)True
B)False
Q3) _____ milk is used for fluid,or beverage,milk products.
A)Class I
B)Class II
C)Class III
D)Class IV
Q4) Since 1970,milk production in the United States has risen by _____.
A)almost half
B)nearly two-thirds
C)approximately three-quarters
D)less than one-third
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Page 18
Chapter 17: Meat
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Sample Questions
Q1) _____ percent of all beef is consumed as beef cuts.
A)Approximately 62
B)More than 75
C)Less than 50
D)Roughly 38
Q2) A method was invented in the _____ for spinning vegetable proteins into solution for manufacturing protein products from plant materials.
A)1990s
B)1970s
C)1950s
D)1940s
Q3) Processed meats are not a good source of iron.
A)True
B)False
Q4) Textured protein products are usually at least 80 percent protein.
A)True
B)False
Q5) The pork industry is principally located in the New England area.
A)True
B)False
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Chapter 18: Poultry and Eggs
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Sample Questions
Q1) Most meat-production units brood and grow from 50,000 to 75,000 turkeys _____ per year.
A)two times
B)four times
C)three and one-half times
D)five and one-half times
Q2) Classification is determined by appearance and color.
A)True
B)False
Q3) In the mid-1990s,per capita consumption of broilers surpassed the per capita consumption of both beef and pork.
A)True
B)False
Q4) Each of the 283 million laying birds in the United States produces _____ eggs a year.
A)more than 500
B)250 to 300
C)approximately 150
D)nearly 200
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Chapter 19: Fish and Shellfish
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Sample Questions
Q1) Fish and shellfish must never sit unrefrigerated for long.
A)True
B)False
Q2) Fish that has been scaled and eviscerated would be which of the following finished products?
A)Whole fish
B)Dressed fish
C)Filleted fish
D)Fish steaks
Q3) Irradiation remains the best method for preserving the quality of fish.
A)True
B)False
Q4) _____ is done by dipping the fish in cold water and then freezing a layer before dipping the fish again.
A)Glazing
B)Frosting
C)Icing
D)Texturing
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Page 21
Chapter 20: Cereal Grains, Legumes, and Oilseeds
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Sample Questions
Q1) Round legumes are called _____.
A)nuts
B)beans
C)lentils
D)peas
Q2) Vitamins A and D (human nutritional supplements)are now derived from corn.
A)True
B)False
Q3) Whole grains have varying structures.
A)True
B)False
Q4) Pastry is a mechanical steam-leavened product.
A)True
B)False
Q5) Legumes are plants with a double-seamed pod containing a single row of seeds.
A)True
B)False
Q6) Gluten has a high density compared to starch.
A)True
B)False
Page 22
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Chapter 21: Fruits and Vegetables
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Sample Questions
Q1) If blanched before freezing,vegetables prematurely turn brown or oxidize before they can be marketed.
A)True
B)False
Q2) An estimated 270,000 plant species exist.
A)True
B)False
Q3) The term vegetable includes many different parts of plants,including some fruits.
A)True
B)False
Q4) Tubers are _____.
A)roots
B)bulbs
C)underground fruit
D)enlarged underground stems
Q5) Fruits and vegetables vary widely in carbohydrate and protein content.
A)True
B)False
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Chapter 22: Fats and Oils
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Sample Questions
Q1) _____ oil does not require winterization.
A)Safflower
B)Soybean
C)Sunflower
D)Cottonseed
Q2) Fats and oils are composed of carbon,hydrogen,and oxygen.
A)True
B)False
Q3) Fats and oils contribute to a food's flavor,texture,and freshness.
A)True
B)False
Q4) _____ allows fatty acids to be rearranged or redistributed on the glycerol backbone.
A)Interesterification
B)Bleaching
C)Deodorization
D)Hydrogenation
Q5) Fats and oils come from plant and animal sources.
A)True
B)False
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Chapter 23: Candy and Confectionery
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Sample Questions
Q1) Sugars and sugary foods provide a valuable and inexpensive source of energy.
A)True
B)False
Q2) The word candy refers to pure-sugar concoctions.
A)True
B)False
Q3) The fat content of cocoa varies from _____.
A)approximately 20 percent to nearly 50 percent
B)less than 10 percent to 22 percent
C)roughly 18 percent to more than 42 percent
D)no less than 15 percent to more than 38 percent
Q4) Cocoa is made by removing some of the cocoa butter.
A)True
B)False
Q5) Candies based on a crystalline sugar include _____.
A)gummy candies
B)chewy candies
C)brittles
D)fondant
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Chapter 24: Beverages
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Sample Questions
Q1) Tea ranks first as the most popular beverage in the world.
A)True
B)False
Q2) Dark-roasted coffees (French and espresso roasts)are less mellow than lightly roasted beans.
A)True
B)False
Q3) Carbonated soft drinks are the second most popular beverages,ranking just below coffee.
A)True
B)False
Q4) Beer is aged at 32 degrees F (0 degrees C)for several weeks to several months.
A)True
B)False
Q5) _____ was first tested on 10 members of the University of Florida football team.
A)Hi-C
B)SoBe
C)Snapple
D)Gatorade
Q6) Coffee beans or _____ come from a small tree (shrub)of the genus Coffea.
Page 26
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Chapter 25: Environmental Concerns and Processing
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Q1) Common _____ processes use a variety of mechanical means such as screw presses,belt presses,and vacuum filters.
A)eradicating
B)unclogging
C)desolidification
D)dewatering
Q2) The water quality exiting a food manufacturing operation is insignificant.
A)True
B)False
Q3) Tramp material in food processing plants refers to _____.
A)spoiled food stocks
B)soil and extraneous materials
C)vegetable trimmings
D)peels,seeds,pulp,and stems
Q4) Pollution is being attacked aggressively by public agencies and the public at large.
A)True
B)False
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Chapter 26: Food Safety
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Q1) Most pathogenic bacteria can grow under refrigeration conditions.
A)True
B)False
Q2) Rodents carry many diseases and parasites that can be transmitted to humans.
A)True
B)False
Q3) What acronym can be used to remember the six conditions that lead to food danger?
A)FAT-TOM
B)SAD-SUE
C)BIG-BOB
D)DUM-DAN
Q4) Microorganisms produce toxins and can cause infections.
A)True
B)False
Q5) Organisms need _____ in order to grow.
A)bound water
B)free moisture
C)fat
D)nonfermentable carbohydrates
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Chapter 27: Regulation and Labeling
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Q1) The FDA enforces The Federal Meat Inspection Act.
A)True
B)False
Q2) _____ have standards or limits for total counts of SPCs.
A)Only meat and poultry
B)Only dairy products
C)Most foods
D)All foods
Q3) Meat and poultry products are regulated by _____.
A)PETA
B)federal consumer advocate groups
C)the FDA
D)the USDA
Q4) Ingredient declaration is now required on all foods that _____.
A)have more than one ingredient
B)are packaged in cellophane
C)are listed as produce items
D)have been packaged for wholesale
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Page 29
Chapter 28: World Food Needs
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Q1) One word explains hunger - _____.
A)indolence
B)poverty
C)ignorance
D)carelessness
Q2) With regard to hunger,total world population is more important than where people live.
A)True
B)False
Q3) Populations growing too large is a leading cause of hunger.
A)True
B)False
Q4) The term famine can be used to describe a highly limited diet.
A)True
B)False
Q5) Currently,there is not enough food produced to feed everyone in the world.
A)True
B)False
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Chapter 29: Food and Health
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Q1) People with binge-eating disorder use offsetting behaviors such as purging,excessive exercise,or fasting.
A)True
B)False
Q2) _____ is an abnormal response to a food triggered by the body's immune system.
A)IgE
B)A food allergy
C)Type II diabetes
D)Acid reflux
Q3) Plant sources that are rich in MUFAs (monosaturated fatty acids)include _____.
A)vegetables
B)fruits
C)grains
D)nuts
Q4) The majority of children stop being allergic to foods early in childhood.
A)True
B)False
Q5) Food acts as medicine to maintain health,as well as prevent and treat disease.
A)True
B)False
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Chapter 30: Careers in Food Science
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Q1) Food processing is the largest manufacturing industry in the world.
A)True
B)False
Q2) A dairy products inspector must have _____.
A)a high school diploma and experience on a dairy farm
B)several years of experience as an apprentice
C)either a college degree or an extensive apprenticeship
D)a bachelor's degree or college diploma
Q3) Those individuals working for themselves must develop a trait called entrepreneurship.
A)True
B)False
Q4) _____ test food items based on appearance,smell,taste,feel,and sound.
A)Quality-control scientists
B)Research technicians
C)Technical representatives
D)Sensory scientists
Q5) Very few people can be entrepreneurs.
A)True
B)False
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