Chapter Questions
The $a_{w}$ of a food product reflects which of the following?a) Acidity of the foodb) Presence of antimicrobial constituents such as lysozymec) Amount of water availabled) Storage atmospheree) Nutrient content
Most spoilage bacteria cannot grow below an $a_{\mathrm{w}}$ ofa) 0.3.b) 0.5.c) 0.7.d) 0.9.e) 1.0.
What is a generally minimum pH for growth and toxin production by Clostridium botulinum and other foodborne pathogens?a) 8.5b) 7.0c) 6.5d) 4.5e) 2.0
Benzoic acid is an antimicrobial chemical naturally found in which of the following foods?a) Applesb) Cranberriesc) Eggsd) Milke) Yogurt
Which of the following is often added to wine to inhibit growth of the natural microbial populations on grapes?a) Benzoic acidb) Lactic acidc) Carbon dioxided) Sulfur dioxidee) Oxygen
In the brewing process, the sugar and nutrient extract obtained by soaking germinated grain in warm water is calleda) baker's yeast.b) hops.c) malt.d) must.e) wort.
Which of the following genera is used in bread, wine, and beer production?a) Lactobacillusb) Pseudomonasc) Saccharomycesd) Streptococcuse) Staphylococcus
Which group of organisms most commonly spoils breads, fruits, and dried foods?a) Acetobacterb) Fungic) Lactic acid bacteriad) Pseudomonase) Saccharomyces
Which of the following organisms cause foodborne intoxication?a) $E .$ coli $\mathrm{O} 157: \mathrm{H} 7$b) Campylobacter speciesc) Lactobacillus speciesd) Salmonella speciese) Staphylococcus aureus
Canned pickles require less stringent heat processing than canned beans, because picklesa) contain fewer nutrients.b) are more acidic.c) have a lower $a_{w^{*}}$d) contain antimicrobial chemicalse) are less likely to be contaminated with endospores.