1 for specific request mail
FSC 342 Final Exam Questions and Correct Answers |
Latest Update
sources of microorganisms in food Ans: - soil/water
- air/dust
- plants/plant products
- animals (hide, gastrointestinal, respiratory tract)
- animal feed
Assignment Expert
- humans (skin, gastrointestinal, respiratory tract)
Guru01 - Stuvia
- food/utensils/equipment
- environment
- fermented foods
2026
characteristics of bacteria Ans: - free-living organisms
©
- unicellular (prokaryotes)
- colony morphology
- size
- binary fission (asexual)
- nutrient requirements
- growth curve/growth requirements
spoilage organisms Ans: - may grow at refrigerated temperatures
- can double their number in 20 mins
, 2 for specific request mail
- large # of microorganisms and their waste products cause objectionable
changes in odor, taste, and texture
purpose of microorganisms Ans: survive and multiply
foods produced using microorganisms Ans: - bread
- beer
- wine
- cheese
Assignment Expert
- yogurt
- sauerkraut
Guru01 - Stuvia
- pickles
- miso
2026
- pepperoni
- fruit
©
- sausage
- kimchi
- kombucha
- vinegar
- chocolate
- coffee
- soy sauce
- hot sauce
, 3 for specific request mail
changing picture of foodborne illness Ans: - low level of contamination
- imported vs. domestic products
- large centralized production
- longer shelf life for products
- decreased preservative usage
intrinsic parameters Ans: - inherent parameters
- properties that exist as part of the food product itself
Assignment Expert
- aka food composition
Guru01 - Stuvia
- nature's way of preventing microbial spoilage
list some intrinsic parameters Ans: - water activity (aw)
- pH
2026
- redox potential
©
- nutrient content
- antimicrobial constituents
- vitamins and related growth factors
- biological structures
- competitive microflora
no proliferation at water activity... Ans: <0.6
water activity Ans: - related to moisture content
- one of the oldest methods of preservation
FSC 342 Final Exam Questions and Correct Answers |
Latest Update
sources of microorganisms in food Ans: - soil/water
- air/dust
- plants/plant products
- animals (hide, gastrointestinal, respiratory tract)
- animal feed
Assignment Expert
- humans (skin, gastrointestinal, respiratory tract)
Guru01 - Stuvia
- food/utensils/equipment
- environment
- fermented foods
2026
characteristics of bacteria Ans: - free-living organisms
©
- unicellular (prokaryotes)
- colony morphology
- size
- binary fission (asexual)
- nutrient requirements
- growth curve/growth requirements
spoilage organisms Ans: - may grow at refrigerated temperatures
- can double their number in 20 mins
, 2 for specific request mail
- large # of microorganisms and their waste products cause objectionable
changes in odor, taste, and texture
purpose of microorganisms Ans: survive and multiply
foods produced using microorganisms Ans: - bread
- beer
- wine
- cheese
Assignment Expert
- yogurt
- sauerkraut
Guru01 - Stuvia
- pickles
- miso
2026
- pepperoni
- fruit
©
- sausage
- kimchi
- kombucha
- vinegar
- chocolate
- coffee
- soy sauce
- hot sauce
, 3 for specific request mail
changing picture of foodborne illness Ans: - low level of contamination
- imported vs. domestic products
- large centralized production
- longer shelf life for products
- decreased preservative usage
intrinsic parameters Ans: - inherent parameters
- properties that exist as part of the food product itself
Assignment Expert
- aka food composition
Guru01 - Stuvia
- nature's way of preventing microbial spoilage
list some intrinsic parameters Ans: - water activity (aw)
- pH
2026
- redox potential
©
- nutrient content
- antimicrobial constituents
- vitamins and related growth factors
- biological structures
- competitive microflora
no proliferation at water activity... Ans: <0.6
water activity Ans: - related to moisture content
- one of the oldest methods of preservation
