BSTM103 - MTReview

Which bacterium is easily inactivated by heat?

• Escherichia coli

• Clostridium botulinum

• Bacillus cereus

This is the temperature range at which food items are held unsafe.

• 38° to 130° Fahrenheit

• 41° to 135° Fahrenheit

• 7° to 60° Celsius

Which type of bacteria thrives specifically in an environment with 3% to 6% oxygen presence?

• Anaerobic bacteria

• Microaerophilic bacteria

• Facultative bacteria

It is a condition that occurs when parts of the body become involved in an allergenic reaction.

• Food allergy

• Anaphylaxis

• Histamine poisoning

Which function of food additives reduces moisture loss?

• Emulsifiers

• Humectants

• Antioxidants

This function of food additives increases the viscosity to give food its desired consistency.

• Thickeners

• Rising agents

• Gelling agents

Symptoms of this illness include dizziness, facial rash, shortness of breath, and a peppery taste in the mouth after eating contaminated fish.

• Mycotoxins

• Scombrotoxin poisoning

• Ciguatoxin poisoning

This type of virus is the leading cause of severe diarrhea among infants and children.

• Norwalk virus

• Hepatitis A virus

• Rotavirus

Bacteria die off rapidly in this phase because of the lack of nutrients and of being poisoned by its own toxic wastes.

• Decline phase

• Stationary phase

• Lag phase

Which step in the risk assessment estimates the probability of occurrence and severity of known or potential adverse health effects in a given population?

• Hazard identification

• Exposure assessment

• Risk characterization