Stuff for next exam (working title)

To control microbial growth in a food, one can decrease water availability by the addition of

Lysozyme is an important antimicrobial substance found at high levels in which food?

The use of plastic film to wrap meat products can result in increased surface growth of microorganisms in part because of exposure to

The first person to use heating processes to preserve foods was

The conventional low-temperature holding procedure used in the pasteurization of milk involves holding the milk at 62.8o C for __________ minutes.

The swelling of a food-containing can is frequently due to the production of ___________ by spoilage microbes.

Sometimes __________ beams are used to irradiate foods in place of gamma radiation because the process does not generate radioactive waste.

The largest meat recall in U.S. history was prompted by the discovery of contamination by

The term radappertization is used to describe food preservation by

Which of the following represents a different principle for food preservation?

A major chemical used to preserve meat products is

A major organism considered to cause food-borne infection is

Campylobacter, although common in many red meats and poultry products, can easily be eliminated by proper

Clostridium botulinum and Bacillus cereus are important disease-causing microorganisms of food which cause

Ergotism involves microorganism production of

A major organism involved in the production of ergot is

Aflatoxins are polycyclic aromatic compounds that interact with DNA by ___________ and cause frameshift mutations.

A major fungal genus that produces aflatoxin is

Spoilage of unpasteurized milk proceeds through a predictable series of __________ stages eventually resulting in a clear liquid.

To control pathogenic and disease-causing organisms in spices, fumigation with __________ is often used.

Which of the following microbial genera is used in the production of fermented dairy products?

The holes in Swiss cheese are produced by the metabolic activities of which bacterial genus?

The science of wine production is called

The process of racking, used in the production of wines, involves

The production of natural carbon dioxide by yeasts after a wine is bottled results in

The process of beer lagering involves

Pitching of a batch of wort for beer production involves

A microorganism that has been used in the production of sour mash whiskey is

Bread products can be spoiled by the growth of Bacillus species that produce

A major cyanobacterial food source used in many parts of the world is

Mashing is a process involving

Pasteurization of milk

Which of the following helps preserve foods by controlling microbial access to water?

Ionizing radiation has been used to sterilize certain types of foods. There are however, certain limitations on its effectiveness. One of these is that it will only work on

Which of the following determines whether or not a wine is considered to be dry?

Which of the following can function better at lower pH?

A chemical that is effective in preserving foods with a low pH such as bread is

Which of the following represents ways in which canned foods may undergo spoilage?

Which of the following is true about molecular methods of microorganism detection in foods?

_____________ is the leading cause of acute bacterial gastroenteritis in humans resulting from consumption of improperly cooked poultry products.

Nisin

Streptococcus thermophilus and Lactobacillus bulgaricus contribute to the flavor of yogurt by producing diacetyl and acetaldehyde during the fermentation of lactose.

Pulsed-field gel electrophoresis can be used to link a particular pathogen associated with disease outbreaks in a specific food source.

Growth of yeasts and molds will be favored in more acidic foods.

Once a food product has been processed by heating, it will be less susceptible to contamination than a food that has not been processed.

Maintaining foods at a temperature of 41 degrees F (5 degrees C) will only retard but not stop most microbial growth.

Freezing will result in major decreases in microbial populations present in foods.

Filtration is sometimes used to remove organisms from beer because it has less effect on the flavor than pasteurization.

Staphylococcus aureus, once it grows in a food, produces toxins that are not usually inactivated by heating.

Alcoholic beverages can be produced by the direct fermentations of grains.

Alcoholic beverages can be produced by the direct fermentation of juices of grapes and other fruits.

Some fermented dairy products have been suggested to have beneficial effects, including a reduction in the incidence of colon cancer and the minimization of lactose intolerance.

In all cases, it is necessary for disease-causing microorganisms to grow in a food to result in disease transmission to humans.

Atmosphere is important in food spoilage; high O2 tends to reduce spoilage, while high CO2 tends to increase spoilage.

The polymerase chain reaction (PCR) can detect as few as 10 toxin-producing Escherichia coli in a population of 100,000 microorganisms isolated from soft cheese samples.

Temperature and relative humidity are important intrinsic factors in determining the rate of food spoilage.

Mold-lactic fermentation results in a unique fermented milk consumed in Finland and called ________________.

Sequential growth of microorganisms in which the growth of one organism produces environmental conditions suitable for the subsequent growth of another organism is called ____________.

If food-borne disease transmission requires ingestion of the pathogen, followed by growth of the organism, and release of toxins in the intestine it is referred to as a food-borne __________.

If food-borne disease transmission does not require growth of the microorganism after ingestion because the toxic substances are already present in the food as a result of previous growth then it is referred to as a food-borne __________.

In breadmaking, yeast growth is usually carried out under ____________ conditions which results in more carbon dioxide production and less alcohol accumulation.

A food spoilage process called __________ results in the release of foul-smelling amine compounds.

Microorganisms that grow in media with low water availability are called _____________.