FSHN 101 Final With Quiz Answers
and Notes Section #3 fully solved
2025/2026
Although canning fruits and vegetables allows humans to safely consume fruits and vegetables
all year round, they are always nutritionally inferior to fresh fruits and vegetables and, thus,
should be not be consumed. - correct answer ✔✔Selected Answer:
False
The primary (i.e. most important) purpose of food processing is to: - correct answer
✔✔Selected Answer:
Safely preserve foods
There is a "zero tolerance" policy on the presence of insect parts and/or rodent hair in all
processed food products. - correct answer ✔✔Selected Answer:
False
Pathogenic microorganisms cannot grow below which pH value? - correct answer ✔✔Selected
Answer:
4.6
The classes of microorganisms differ in their need for water to grow and survive. For instance,
the minimum water activity required for bacteria is ________, for yeast is ________ and for
mold is ________. - correct answer ✔✔Selected Answer:
0.90, 0.86, 0.70
, Which of the following describes bacteria that have evolved to be able to grow at refrigerated
temperatures. - correct answer ✔✔Selected Answer:
Psychrotrophs
Fermented foods are typically safe from the growth of spoilage or pathogenic microorganisms
because the fermentation process produces acids, alcohols, and other organic molecules that
prevent their growth. - correct answer ✔✔Selected Answer:
True
Wild fermentation is often used because it creates a consistent product, with little variation. -
correct answer ✔✔Selected Answer:
False
If a food product is left out on the counter and contains 2 viable food infection type
microorganism, how much time elapses before the food becomes unsafe for consumption? The
average lag phase generation time is 90 minutes and the average log phase generation time is
10 minutes. Three generation times (16 microorganisms) are required for the system to switch
from the lag to the log phase. For this particular microorganism, the number of microorganisms
considered unsafe for consumption is 6,000. - correct answer ✔✔Selected Answer:
360 minutes
If a food product is left out on the counter and contains 6 viable food infection type
microorganisms, how much time elapses before the food becomes unsafe for consumption? The
average lag phase generation time is 40 minutes and the average log phase generation time is
10 minutes. Three generation times (48 microorganisms) are required for the system to switch
from the lag to the log phase. For this particular microorganism, the number of microorganisms
considered unsafe for consumption is 6145. - correct answer ✔✔Selected Answer:
200 minutes
and Notes Section #3 fully solved
2025/2026
Although canning fruits and vegetables allows humans to safely consume fruits and vegetables
all year round, they are always nutritionally inferior to fresh fruits and vegetables and, thus,
should be not be consumed. - correct answer ✔✔Selected Answer:
False
The primary (i.e. most important) purpose of food processing is to: - correct answer
✔✔Selected Answer:
Safely preserve foods
There is a "zero tolerance" policy on the presence of insect parts and/or rodent hair in all
processed food products. - correct answer ✔✔Selected Answer:
False
Pathogenic microorganisms cannot grow below which pH value? - correct answer ✔✔Selected
Answer:
4.6
The classes of microorganisms differ in their need for water to grow and survive. For instance,
the minimum water activity required for bacteria is ________, for yeast is ________ and for
mold is ________. - correct answer ✔✔Selected Answer:
0.90, 0.86, 0.70
, Which of the following describes bacteria that have evolved to be able to grow at refrigerated
temperatures. - correct answer ✔✔Selected Answer:
Psychrotrophs
Fermented foods are typically safe from the growth of spoilage or pathogenic microorganisms
because the fermentation process produces acids, alcohols, and other organic molecules that
prevent their growth. - correct answer ✔✔Selected Answer:
True
Wild fermentation is often used because it creates a consistent product, with little variation. -
correct answer ✔✔Selected Answer:
False
If a food product is left out on the counter and contains 2 viable food infection type
microorganism, how much time elapses before the food becomes unsafe for consumption? The
average lag phase generation time is 90 minutes and the average log phase generation time is
10 minutes. Three generation times (16 microorganisms) are required for the system to switch
from the lag to the log phase. For this particular microorganism, the number of microorganisms
considered unsafe for consumption is 6,000. - correct answer ✔✔Selected Answer:
360 minutes
If a food product is left out on the counter and contains 6 viable food infection type
microorganisms, how much time elapses before the food becomes unsafe for consumption? The
average lag phase generation time is 40 minutes and the average log phase generation time is
10 minutes. Three generation times (48 microorganisms) are required for the system to switch
from the lag to the log phase. For this particular microorganism, the number of microorganisms
considered unsafe for consumption is 6145. - correct answer ✔✔Selected Answer:
200 minutes
