FOOD SCIENCE (THERMAL
PROCESSING) EXAM 2 WITH
CORRECT ANSWERS 2024
complete destruction of all microorganisms, usually requires a treatment
as 15 min at 121°C (250°F). - CORRECT ANSWERS-Sterilization
all pathogenic and toxin-producing organisms have been destroyed, as
well as other types of organisms that can spoil the product when held
under *normal* storage conditions; *thermophilic sporeformers survive.* -
CORRECT ANSWERS-Commercially sterile
is usually treatment below the boiling point of water and *dependent*
upon type of product. - CORRECT ANSWERS-Pasteurization
For _____ and ___ it is specifically designed to destroy pathogens
associated with the food having public health significance. - CORRECT
ANSWERS-Milk and liquid eggs
For alcoholic beverages and fruit juices pasteurization is designed to ____ -
CORRECT ANSWERS-extend product shelf life
Pasteurized foods are not ___ - CORRECT ANSWERS-sterile
Pasteurized products normally require additional ____ (e.g., the
refrigeration of milk). - CORRECT ANSWERS-means of preservation
a type of pasteurization usually applied to fruits and vegetables to
inactivate food enzymes. - CORRECT ANSWERS-Blanching
required to inactivate the most heat-resistant pathogens and spoilage
organisms in a particular food. - CORRECT ANSWERS-Time-temperature
combination
*Do not* want to ____ heat-treat the food. - CORRECT ANSWERS-
excessively
in a particular food in a particular container. - CORRECT ANSWERS-Heat-
penetration characteristics
Most *heat-resistant pathogen* is ____ (the spores are the heat-resistant
form of the bacterium). - CORRECT ANSWERS-Clostridium botulinum
, Most heat-resistant organisms are ____ and ____ which are nonpathogenic
spoilage bacteria that also form spores. - CORRECT ANSWERS-Bacillus
stearothermophilus and Clostridium thermosaccharolyticum
show *no metabolic activity*; spores represent a *survival mechanism.* -
CORRECT ANSWERS-Dormant spores
Dormant spores Extreme resistance to: - CORRECT ANSWERS-- Heat
- pH extremes
- Chemical disinfectants
- Pressure
- Drying
- Irradiation (UV, X-ray, etc.)
- These bacteria are the most important sporeforming organisms in foods.
- Most species of these genera of bacteria are spoilage agents. - CORRECT
ANSWERS-Bacillus and Clostridium
Exceptions, the pathogens are: - CORRECT ANSWERS-- Bacillus cereus
- Bacillus anthracis (also known as anthrax)
- Clostridium perfringens
- Clostridium botulinum
- Causes botulism, a foodborne intoxication, not a foodborne infection. -
CORRECT ANSWERS-Clostridium botulinum
Results of botulism can be lethal, due to *paralysis* caused by ____ -
CORRECT ANSWERS-botulinal neurotoxin
Spores are heat-resistant, comparatively ___ cells and neurotoxin are not -
CORRECT ANSWERS-vegetative
____ foods are susceptible to C. botulinum if not adequately processed. -
CORRECT ANSWERS-Moist, low-acid canned
develop 12 to 36 h after ingestion of toxin-containing food (extreme cases
2 h to 14 d - the shshorter the incubation time the more serious the
disease). - CORRECT ANSWERS-Symptoms
___ symptoms may appear before neurological symptoms. - CORRECT
ANSWERS-GI
Symptoms - CORRECT ANSWERS-Weakness, dizziness, eye-related
symptoms; then to facial muscle difficulties, dryness of mouth to
abdominal pain/severe constipation, difficulties in walking to paralysis of
respiratory muscles and diaphram → respiratory failure and death.
is an obligate anaerobe; it cannot grow when exposed to air. - CORRECT
ANSWERS-C. botulinum
PROCESSING) EXAM 2 WITH
CORRECT ANSWERS 2024
complete destruction of all microorganisms, usually requires a treatment
as 15 min at 121°C (250°F). - CORRECT ANSWERS-Sterilization
all pathogenic and toxin-producing organisms have been destroyed, as
well as other types of organisms that can spoil the product when held
under *normal* storage conditions; *thermophilic sporeformers survive.* -
CORRECT ANSWERS-Commercially sterile
is usually treatment below the boiling point of water and *dependent*
upon type of product. - CORRECT ANSWERS-Pasteurization
For _____ and ___ it is specifically designed to destroy pathogens
associated with the food having public health significance. - CORRECT
ANSWERS-Milk and liquid eggs
For alcoholic beverages and fruit juices pasteurization is designed to ____ -
CORRECT ANSWERS-extend product shelf life
Pasteurized foods are not ___ - CORRECT ANSWERS-sterile
Pasteurized products normally require additional ____ (e.g., the
refrigeration of milk). - CORRECT ANSWERS-means of preservation
a type of pasteurization usually applied to fruits and vegetables to
inactivate food enzymes. - CORRECT ANSWERS-Blanching
required to inactivate the most heat-resistant pathogens and spoilage
organisms in a particular food. - CORRECT ANSWERS-Time-temperature
combination
*Do not* want to ____ heat-treat the food. - CORRECT ANSWERS-
excessively
in a particular food in a particular container. - CORRECT ANSWERS-Heat-
penetration characteristics
Most *heat-resistant pathogen* is ____ (the spores are the heat-resistant
form of the bacterium). - CORRECT ANSWERS-Clostridium botulinum
, Most heat-resistant organisms are ____ and ____ which are nonpathogenic
spoilage bacteria that also form spores. - CORRECT ANSWERS-Bacillus
stearothermophilus and Clostridium thermosaccharolyticum
show *no metabolic activity*; spores represent a *survival mechanism.* -
CORRECT ANSWERS-Dormant spores
Dormant spores Extreme resistance to: - CORRECT ANSWERS-- Heat
- pH extremes
- Chemical disinfectants
- Pressure
- Drying
- Irradiation (UV, X-ray, etc.)
- These bacteria are the most important sporeforming organisms in foods.
- Most species of these genera of bacteria are spoilage agents. - CORRECT
ANSWERS-Bacillus and Clostridium
Exceptions, the pathogens are: - CORRECT ANSWERS-- Bacillus cereus
- Bacillus anthracis (also known as anthrax)
- Clostridium perfringens
- Clostridium botulinum
- Causes botulism, a foodborne intoxication, not a foodborne infection. -
CORRECT ANSWERS-Clostridium botulinum
Results of botulism can be lethal, due to *paralysis* caused by ____ -
CORRECT ANSWERS-botulinal neurotoxin
Spores are heat-resistant, comparatively ___ cells and neurotoxin are not -
CORRECT ANSWERS-vegetative
____ foods are susceptible to C. botulinum if not adequately processed. -
CORRECT ANSWERS-Moist, low-acid canned
develop 12 to 36 h after ingestion of toxin-containing food (extreme cases
2 h to 14 d - the shshorter the incubation time the more serious the
disease). - CORRECT ANSWERS-Symptoms
___ symptoms may appear before neurological symptoms. - CORRECT
ANSWERS-GI
Symptoms - CORRECT ANSWERS-Weakness, dizziness, eye-related
symptoms; then to facial muscle difficulties, dryness of mouth to
abdominal pain/severe constipation, difficulties in walking to paralysis of
respiratory muscles and diaphram → respiratory failure and death.
is an obligate anaerobe; it cannot grow when exposed to air. - CORRECT
ANSWERS-C. botulinum
