Microbiology
Lab 8 Food Microbiology - 100 points
Student Name:
Student-ID
Course-ID
• -Each question on the lab worksheet must be answered completely,
thoroughly, in complete sentences and correctly in order to be
considered for full credit
• -If the question asks you to do research or find a source, a reputable,
credible and/or scholarly source citation must be included in order to
be considered for full credit
• -If a math formula is required to arrive to an answer, work must be
shown otherwise, no credit will be awarded
Pre-Lab Question
1. Question: What is the “danger zone” of bacterial growth that
consumers are warned against about holding foods? (5 points)
Bacteria will start to grow in the temperature range of forty levels
Fahrenheit to a hundred and forty stages Fahrenheit, and within 20
minutes, their number will double. This temperature is considered to
be the danger zone.
2. Question: There are several foods and beverages listed in this lab that
are created through the actions of microorganisms. Name five of the
foods and the specific microorganisms that are used to make each of
them. (5 points) 1. Curd or yogurt- Lactobacillus sp. 2. Bread- yeast
(Saccharomyces cerevisiae)
3. Cheese- Lactococcus, Lactobacillus, or Streptococcus families. 4.
beer - yeast 5. Coffee and chocolates- Erwinia dissolvens,
Lactobacillus, yeast.
3. Question: Using an online research tool such as the A-Z index on the
CDC website, explain why Listeria monocytogenes is a major threat to
pregnant women and their developing fetuses, who are ten times
, more likely to get sick than other demographic groups. (5 points)
Lab 8 Food Microbiology - 100 points
Student Name:
Student-ID
Course-ID
• -Each question on the lab worksheet must be answered completely,
thoroughly, in complete sentences and correctly in order to be
considered for full credit
• -If the question asks you to do research or find a source, a reputable,
credible and/or scholarly source citation must be included in order to
be considered for full credit
• -If a math formula is required to arrive to an answer, work must be
shown otherwise, no credit will be awarded
Pre-Lab Question
1. Question: What is the “danger zone” of bacterial growth that
consumers are warned against about holding foods? (5 points)
Bacteria will start to grow in the temperature range of forty levels
Fahrenheit to a hundred and forty stages Fahrenheit, and within 20
minutes, their number will double. This temperature is considered to
be the danger zone.
2. Question: There are several foods and beverages listed in this lab that
are created through the actions of microorganisms. Name five of the
foods and the specific microorganisms that are used to make each of
them. (5 points) 1. Curd or yogurt- Lactobacillus sp. 2. Bread- yeast
(Saccharomyces cerevisiae)
3. Cheese- Lactococcus, Lactobacillus, or Streptococcus families. 4.
beer - yeast 5. Coffee and chocolates- Erwinia dissolvens,
Lactobacillus, yeast.
3. Question: Using an online research tool such as the A-Z index on the
CDC website, explain why Listeria monocytogenes is a major threat to
pregnant women and their developing fetuses, who are ten times
, more likely to get sick than other demographic groups. (5 points)
