Question 1

During treatment of water to make it potable, about 90% of the microbes are removed

Accepted Answer

A)   by preliminary fermentation.
B)   in the sedimentation step.
C)   by treatment with biosensors.
D)   by treatment with chlorine or ozone.
E)   in the filtration step.F) B) and E)
G) A) and C)

Question 2

Industrial fermentation and fermentation in food production

Accepted Answer

A)   are both processes in which sugars are oxidized to alcohols or acids.
B)   are processes in which sugar or protein is oxidized to produce alcohols or acids.
C)   use entirely different microorganisms.
D)   use entirely different starting material.
E)   make use of the same microorganisms.F) B) and E)
G) B) and D)

Question 3

Canned foods are prepared using the same temperature as is used for autoclaving.

Accepted Answer

A) True 
 B)False

Question 4

The definition of (fermentation/cultivation/processing) used by food microbiologists is a desirable change in food due to microbial activity.

Accepted Answer

The answer of The definition of (fermentation/cultivation/processing) used by food...

Question 5

A few hours after a dinner party, most of the people who attended begin to suffer nausea, vomiting, and diarrhea. The food at the meal is suspected as the source, although no unusual microbes are cultured from samples of the food or from stool samples. These observations suggest they may be suffering from food (infection/intoxication).

Accepted Answer

The answer of A few hours after a dinner party,...

Question 6

Compare and contrast the two types of foodborne disease.

Accepted Answer

Foodborne diseases are also known as foo...

Question 7

Potable water is water that

Accepted Answer

A)   is considered safe to drink because it is completely sterile.
B)   contains biosensors.
C)   contains a dangerous number of microorganisms.
D)   is transferred from one place to another.
E)   contains low amounts of microorganisms and is considered safe to drink.F) C) and D)
G) A) and D)

Question 8

What was the first substance produced by microorganisms to be used pharmaceutically?

Accepted Answer

A)   penicillin
B)   streptokinase
C)   taxol
D)   human insulin
E)   interferonsF) None of the above
G) C) and E)

Question 9

Sugar and salt act as preservatives by

Accepted Answer

A)   inhibiting bacterial enzymes.
B)   producing oils that inhibit bacterial growth.
C)   inhibiting DNA replication.
D)   drawing water out of microbes.
E)   killing endospores.F) C) and D)
G) C) and E)

Question 10

Pickling is an effective means of food preservation involving

Accepted Answer

A)   increasing oxygen content.
B)   increasing salt concentration.
C)   reducing pH.
D)   reducing oxygen content.
E)   increasing salt concentration or reducing pH or both.F) None of the above
G) A) and E)

Question 11

Which of the following may result from eating shellfish?

Accepted Answer

A)   botulism
B)   norovirus infection
C)   polio
D)   salmonellosis
E)   paralysisF) B) and E)
G) B) and D)

Question 12

Because the same microbes are not always present on food from harvest to harvest, (fresh/natural/starter) cultures are used in the production of alcoholic beverages.

Accepted Answer

The answer of Because the same microbes are not always...

Question 13

The sour flavor in some fermented foods is usually the result of (acetic/benzoic/lactic) acid production.

Accepted Answer

The answer of The sour flavor in some fermented foods...

Question 14

Garlic contains an antimicrobial substance called (allicin/penicillin/streptomycin).

Accepted Answer

The answer of Garlic contains an antimicrobial substance called (allicin/penicillin/streptomycin)....

Question 15

Compare the use of biosensors with traditional methods of determining microbial contamination.

Accepted Answer

Traditional methods of detecting microbi...

Question 16

Which of the following may result from eating tuna sashimi (raw fish) ?

Accepted Answer

A)   botulism
B)   norovirus infection
C)   polio
D)   salmonellosis
E)   saxitoxin intoxicationF) A) and E)
G) C) and D)

Question 17

Why is the pasta you buy from the grocery store shelf considered a nonperishable food?

Accepted Answer

A)   It has a low nutritional content.
B)   It was sterilized during preparation.
C)   The low moisture content prevents microbial growth.
D)   Various preservative chemicals are added.
E)   Microbes present in the pasta inhibit the growth of harmful microbes.F) C) and E)
G) B) and E)

Question 18

Microbial proteases are used

Accepted Answer

A)   in the production of linen.
B)   as preservatives.
C)   in spot removers.
D)   as a component of fabric dyes.
E)   to biodegrade plastics.F) C) and D)
G) B) and C)

Question 19

With the (batch/continuous/static) production technique, organisms are allowed to ferment their substrate until it is exhausted.

Accepted Answer

The answer of With the (batch/continuous/static) production technique, organisms are...

Question 20

Soy sauce is made using

Accepted Answer

A)   Acetobacter.
B)   Aspergillus oryzae and Saccharomyces.
C)   Aspergillus oryzae and Lactobacillus.
D)   Saccharomyces.
E)   Lactoccocus cremoris.F) C) and D)
G) A) and E)

Exam 25: Applied and Industrial Microbiology

Because the same microbes are not always present on food from harvest to harvest, (fresh/natural/starter) cultures are used in the production of alcoholic beverages.

Correct Answer
verified

Which of the following may result from eating shellfish?

Correct Answer
verified

Which of the following may result from eating tuna sashimi (raw fish) ?

Correct Answer
verified

Microbial proteases are used

Correct Answer
verified

Soy sauce is made using

Correct Answer
verified

Canned foods are prepared using the same temperature as is used for autoclaving.

Correct Answer
verified

Pickling is an effective means of food preservation involving

Correct Answer
verified

Sugar and salt act as preservatives by

Correct Answer
verified

Potable water is water that

Correct Answer
verified

Correct Answer
verified

Compare and contrast the two types of foodborne disease.

Correct Answer
verified
Foodborne diseases are also known as foo...
View Answer

Why is the pasta you buy from the grocery store shelf considered a nonperishable food?

Correct Answer
verified

With the (batch/continuous/static) production technique, organisms are allowed to ferment their substrate until it is exhausted.

Correct Answer
verified

The definition of (fermentation/cultivation/processing) used by food microbiologists is a desirable change in food due to microbial activity.

Correct Answer
verified

Industrial fermentation and fermentation in food production

Correct Answer
verified

Garlic contains an antimicrobial substance called (allicin/penicillin/streptomycin).

Correct Answer
verified

Compare the use of biosensors with traditional methods of determining microbial contamination.

Correct Answer
verified
Traditional methods of detecting microbi...
View Answer

The sour flavor in some fermented foods is usually the result of (acetic/benzoic/lactic) acid production.

Correct Answer
verified

During treatment of water to make it potable, about 90% of the microbes are removed

Correct Answer
verified

What was the first substance produced by microorganisms to be used pharmaceutically?

Correct Answer
verified

Exam 25: Applied and Industrial Microbiology

Because the same microbes are not always present on food from harvest to harvest, (fresh/natural/starter) cultures are used in the production of alcoholic beverages.

Correct AnswerverifiedShow Answer

Which of the following may result from eating shellfish?

Correct AnswerverifiedShow Answer

Which of the following may result from eating tuna sashimi (raw fish) ?

Correct AnswerverifiedShow Answer

Microbial proteases are used

Correct AnswerverifiedShow Answer

Soy sauce is made using

Correct AnswerverifiedShow Answer

Canned foods are prepared using the same temperature as is used for autoclaving.

Correct AnswerverifiedShow Answer

Pickling is an effective means of food preservation involving

Correct AnswerverifiedShow Answer

Sugar and salt act as preservatives by

Correct AnswerverifiedShow Answer

Potable water is water that

Correct AnswerverifiedShow Answer

Correct AnswerverifiedShow Answer

Compare and contrast the two types of foodborne disease.

Correct AnswerverifiedFoodborne diseases are also known as foo...View AnswerShow Answer

Why is the pasta you buy from the grocery store shelf considered a nonperishable food?

Correct AnswerverifiedShow Answer

With the (batch/continuous/static) production technique, organisms are allowed to ferment their substrate until it is exhausted.

Correct AnswerverifiedShow Answer

The definition of (fermentation/cultivation/processing) used by food microbiologists is a desirable change in food due to microbial activity.

Correct AnswerverifiedShow Answer

Industrial fermentation and fermentation in food production

Correct AnswerverifiedShow Answer

Garlic contains an antimicrobial substance called (allicin/penicillin/streptomycin).

Correct AnswerverifiedShow Answer

Compare the use of biosensors with traditional methods of determining microbial contamination.

Correct AnswerverifiedTraditional methods of detecting microbi...View AnswerShow Answer

The sour flavor in some fermented foods is usually the result of (acetic/benzoic/lactic) acid production.

Correct AnswerverifiedShow Answer

During treatment of water to make it potable, about 90% of the microbes are removed

Correct AnswerverifiedShow Answer

What was the first substance produced by microorganisms to be used pharmaceutically?

Correct AnswerverifiedShow Answer

Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
verified
Foodborne diseases are also known as foo...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
Traditional methods of detecting microbi...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
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