Micro 3050 Actual Exam Questions With
Reviewed 100% Correct Detailed Answers
Guaranteed Pass!!
1. Pasteurization - ANSWER Kills pathogens and substantially reduces
number of spoilage organisms
Different pasteurization procedures heat for different lengths of time
-Shorter heating times result in improved flavor
Low temperature holding (LTH)
High temperature short time (HTST)
Ultrahigh-temperature (UHT) processing
-Sterilizes so technically not pasteurization
2. Pasteurization: low temperature holding (LTH) - ANSWER 63°C for 30 min
3. Pasteurization: high temperature short time (HTST) - ANSWER 72°C for
15 seconds then rapid cooling
4. Pasteurization: ultrahigh-temperature (UHT) processing - ANSWER 138°C
for 2 seconds -20 minutes
This process sterilizes so technically not pasteurization
5. Reduction in Water Availability - ANSWER Dehydration
,Adding solutes
Preserves foods
6. Chemical-Based Preservation - ANSWER GRAS
Chemical agents "generally recognized as safe"
Used in small amounts
7. Radappertization - ANSWER Use of ionizing radiation (gamma radiation)
to extend shelf life of foods
Excellent penetrating power
Can be used to sterilize some foods
Cold sterilization, so won't effect food
8. Foodborne Disease - ANSWER About 48 million cases per year in U.S.
-18% attributed to known pathogens
-At least 3,000 deaths
Usually very young or immunocompromised people get them
9. Foodborne Disease Transmission - ANSWER Breakdown in hygiene
Fecal-oral route
Fomites (any inanimate object that can transmit disease ) (food)
,10. Food Intoxication - ANSWER Ingestion of preformed microbial toxins in
foods
Growth of the pathogen in host is not required
Eating the toxin
11. Food Infection - ANSWER Resulting from the ingestion of pathogens in
food
Ingestion followed by colonization and GROWTH in host
-Pathogens may produce toxins in host
Have to eat a certain amount of microbes
12. Staphylococcus aureus - ANSWER Gram + coccus, facultative aerobe
Can thrive in HIGH-SALT and low aw habitats
Sources: human nasal cavity, skin, skin sores
Enterotoxin producer
toxins are HEAT STABLE and resistant to digestive proteases and stomach acid
-Effects intestines
Super toxin- body reacts like poison
Foods: cream-filled baked goods, poultry, meat, gravies, egg and meat salads,
puddings, vegetables
13. Staphylococcal Food Intoxication - ANSWER Foods usually contaminated
during food preparation
Contaminated foods are kept for several hours in the "danger zone"
, Symptoms
-Rapid onset (1-8 hours )
-Nausea, explosive vomiting, abdominal pain, diarrhea, headache, weakness, no
fever (usually SUBNORMAL body temperature) (cold)
-Duration: 1-2 days
14. Clostridium botulinum - ANSWER Gram + bacillus, spore-former, strict
anaerobe
Sources: soil and water
Implicated in wound, infant and food-borne botulism
Produces a HEAT LABILE, proteinaceous neurotoxin (exotoxin)
Toxin is produced best in high protein, LOW acid foods
Toxins are DESTROYED BY HIGH HEAT (80ºC for 10 minutes)
Foods: nonacid home-canned vegetables like corn and beans, smoked and fresh
fish
Can spread in PUNCTURE wound (dirty needle)
15. Botulism (Food Intoxication) - ANSWER Endospores may contaminate
raw foods before harvest or slaughter
Most foodborne cases occur from eating foods that are not cooked after
processing
Home-canned foods implicated in > 72% of foodborne outbreaks, < 10% from
commercially processed
Infant botulism usually occurs in infants up to 2 months old (raw honey)
-endospores can germinate in their intestines due to weak microflora
Reviewed 100% Correct Detailed Answers
Guaranteed Pass!!
1. Pasteurization - ANSWER Kills pathogens and substantially reduces
number of spoilage organisms
Different pasteurization procedures heat for different lengths of time
-Shorter heating times result in improved flavor
Low temperature holding (LTH)
High temperature short time (HTST)
Ultrahigh-temperature (UHT) processing
-Sterilizes so technically not pasteurization
2. Pasteurization: low temperature holding (LTH) - ANSWER 63°C for 30 min
3. Pasteurization: high temperature short time (HTST) - ANSWER 72°C for
15 seconds then rapid cooling
4. Pasteurization: ultrahigh-temperature (UHT) processing - ANSWER 138°C
for 2 seconds -20 minutes
This process sterilizes so technically not pasteurization
5. Reduction in Water Availability - ANSWER Dehydration
,Adding solutes
Preserves foods
6. Chemical-Based Preservation - ANSWER GRAS
Chemical agents "generally recognized as safe"
Used in small amounts
7. Radappertization - ANSWER Use of ionizing radiation (gamma radiation)
to extend shelf life of foods
Excellent penetrating power
Can be used to sterilize some foods
Cold sterilization, so won't effect food
8. Foodborne Disease - ANSWER About 48 million cases per year in U.S.
-18% attributed to known pathogens
-At least 3,000 deaths
Usually very young or immunocompromised people get them
9. Foodborne Disease Transmission - ANSWER Breakdown in hygiene
Fecal-oral route
Fomites (any inanimate object that can transmit disease ) (food)
,10. Food Intoxication - ANSWER Ingestion of preformed microbial toxins in
foods
Growth of the pathogen in host is not required
Eating the toxin
11. Food Infection - ANSWER Resulting from the ingestion of pathogens in
food
Ingestion followed by colonization and GROWTH in host
-Pathogens may produce toxins in host
Have to eat a certain amount of microbes
12. Staphylococcus aureus - ANSWER Gram + coccus, facultative aerobe
Can thrive in HIGH-SALT and low aw habitats
Sources: human nasal cavity, skin, skin sores
Enterotoxin producer
toxins are HEAT STABLE and resistant to digestive proteases and stomach acid
-Effects intestines
Super toxin- body reacts like poison
Foods: cream-filled baked goods, poultry, meat, gravies, egg and meat salads,
puddings, vegetables
13. Staphylococcal Food Intoxication - ANSWER Foods usually contaminated
during food preparation
Contaminated foods are kept for several hours in the "danger zone"
, Symptoms
-Rapid onset (1-8 hours )
-Nausea, explosive vomiting, abdominal pain, diarrhea, headache, weakness, no
fever (usually SUBNORMAL body temperature) (cold)
-Duration: 1-2 days
14. Clostridium botulinum - ANSWER Gram + bacillus, spore-former, strict
anaerobe
Sources: soil and water
Implicated in wound, infant and food-borne botulism
Produces a HEAT LABILE, proteinaceous neurotoxin (exotoxin)
Toxin is produced best in high protein, LOW acid foods
Toxins are DESTROYED BY HIGH HEAT (80ºC for 10 minutes)
Foods: nonacid home-canned vegetables like corn and beans, smoked and fresh
fish
Can spread in PUNCTURE wound (dirty needle)
15. Botulism (Food Intoxication) - ANSWER Endospores may contaminate
raw foods before harvest or slaughter
Most foodborne cases occur from eating foods that are not cooked after
processing
Home-canned foods implicated in > 72% of foodborne outbreaks, < 10% from
commercially processed
Infant botulism usually occurs in infants up to 2 months old (raw honey)
-endospores can germinate in their intestines due to weak microflora
