Food Science Ch 17 & 18

Bacteria are classified based on ____________________.

• oxygen needs

• shape

• cell callstructure

• all answers

Fungi ___________________________.

• reproduce through spores

• are single-celled organisms

• contain chlorophyll

• all answers

___________________________ are extremely small microbes with no nucleus.

• bacteria

• virus

• pathogens

• parasite

The temperature danger zone is ________________?

• 40-60 degrees F

• 1-100 degrees C

• 41-135 degrees F

• 40-60 degrees C

HACCP is __________________________.

• How to Analyze Crucial Concepts Procedures

• A safety system required by law

• Food safety system used by most U.S. food producers

• The result of FDA research

Which method should not be used to test the safety of a food product?

• Appearance

• Taste

• Aroma

• Observation

After enjoying a meal at wedding, many guests report having diarrhea, stomach cramps, and bleeding in the colon 24 hours later. Which microbe is likely the cause?

• Clostridium Botulinum

• Staphylococcus AureusSalmo

• Salmonellae

• Escherichia Coli

The most common cause of food borne illness is ___________________________.

• contaminated food handlers

• failure to properly cool foods

• cross contamination

• absence of HACCP

Which source of foodborne illness commonly lives in the colon of mammals?

• Clostridium perfringens

• Lactobacillus acidophilus

• Escherihia coli

• Listeria monocytongenes

Which is a cause of food borne infection?

• Salmonella

• Botulism

• Clostridrum perfringens

• Staphylococcus Aureus