FSC 342 FINAL EXAM QUESTIONS AND ANSWERS
sources of microorganisms in food - CORRECT ANSWER✅✅- soil/water
- air/dust
- plants/plant products
- animals (hide, gastrointestinal, respiratory tract)
- animal feed
- humans (skin, gastrointestinal, respiratory tract)
- food/utensils/equipment
- environment
- fermented foods
characteristics of bacteria - CORRECT ANSWER✅✅- free-living organisms
- unicellular (prokaryotes)
- colony morphology
- size
- binary fission (asexual)
- nutrient requirements
- growth curve/growth requirements
spoilage organisms - CORRECT ANSWER✅✅- may grow at refrigerated temperatures
- can double their number in 20 mins
- large # of microorganisms and their waste products cause objectionable changes in odor, taste, and
texture
purpose of microorganisms - CORRECT ANSWER✅✅survive and multiply
foods produced using microorganisms - CORRECT ANSWER✅✅- bread
- beer
,- wine
- cheese
- yogurt
- sauerkraut
- pickles
- miso
- pepperoni
- fruit
- sausage
- kimchi
- kombucha
- vinegar
- chocolate
- coffee
- soy sauce
- hot sauce
changing picture of foodborne illness - CORRECT ANSWER✅✅- low level of contamination
- imported vs. domestic products
- large centralized production
- longer shelf life for products
- decreased preservative usage
intrinsic parameters - CORRECT ANSWER✅✅- inherent parameters
- properties that exist as part of the food product itself
- aka food composition
- nature's way of preventing microbial spoilage
list some intrinsic parameters - CORRECT ANSWER✅✅- water activity (aw)
, - pH
- redox potential
- nutrient content
- antimicrobial constituents
- vitamins and related growth factors
- biological structures
- competitive microflora
no proliferation at water activity... - CORRECT ANSWER✅✅<0.6
water activity - CORRECT ANSWER✅✅- related to moisture content
- one of the oldest methods of preservation
- the ratio of the water vapor pressure of food to vapor pressure of pure water at the same temperature
pure water water activity value - CORRECT ANSWER✅✅1.00
35% (v/v) glycerin and water solution water activity value - CORRECT ANSWER✅✅0.86
22% (m/v) NaCl solution water activity value - CORRECT ANSWER✅✅0.86
fresh foods water activity value - CORRECT ANSWER✅✅>0.95
aw= - CORRECT ANSWER✅✅p/po
p= vapor pressure of a solution or food
- po= vapor pressure of solvent (pure water)
RH= - CORRECT ANSWER✅✅100 x aw
sources of microorganisms in food - CORRECT ANSWER✅✅- soil/water
- air/dust
- plants/plant products
- animals (hide, gastrointestinal, respiratory tract)
- animal feed
- humans (skin, gastrointestinal, respiratory tract)
- food/utensils/equipment
- environment
- fermented foods
characteristics of bacteria - CORRECT ANSWER✅✅- free-living organisms
- unicellular (prokaryotes)
- colony morphology
- size
- binary fission (asexual)
- nutrient requirements
- growth curve/growth requirements
spoilage organisms - CORRECT ANSWER✅✅- may grow at refrigerated temperatures
- can double their number in 20 mins
- large # of microorganisms and their waste products cause objectionable changes in odor, taste, and
texture
purpose of microorganisms - CORRECT ANSWER✅✅survive and multiply
foods produced using microorganisms - CORRECT ANSWER✅✅- bread
- beer
,- wine
- cheese
- yogurt
- sauerkraut
- pickles
- miso
- pepperoni
- fruit
- sausage
- kimchi
- kombucha
- vinegar
- chocolate
- coffee
- soy sauce
- hot sauce
changing picture of foodborne illness - CORRECT ANSWER✅✅- low level of contamination
- imported vs. domestic products
- large centralized production
- longer shelf life for products
- decreased preservative usage
intrinsic parameters - CORRECT ANSWER✅✅- inherent parameters
- properties that exist as part of the food product itself
- aka food composition
- nature's way of preventing microbial spoilage
list some intrinsic parameters - CORRECT ANSWER✅✅- water activity (aw)
, - pH
- redox potential
- nutrient content
- antimicrobial constituents
- vitamins and related growth factors
- biological structures
- competitive microflora
no proliferation at water activity... - CORRECT ANSWER✅✅<0.6
water activity - CORRECT ANSWER✅✅- related to moisture content
- one of the oldest methods of preservation
- the ratio of the water vapor pressure of food to vapor pressure of pure water at the same temperature
pure water water activity value - CORRECT ANSWER✅✅1.00
35% (v/v) glycerin and water solution water activity value - CORRECT ANSWER✅✅0.86
22% (m/v) NaCl solution water activity value - CORRECT ANSWER✅✅0.86
fresh foods water activity value - CORRECT ANSWER✅✅>0.95
aw= - CORRECT ANSWER✅✅p/po
p= vapor pressure of a solution or food
- po= vapor pressure of solvent (pure water)
RH= - CORRECT ANSWER✅✅100 x aw
