Meat Microbiology Quiz

What is the focus of meat microbiology?

• Study of plant growth

• Study of microorganisms affecting meat safety and quality

• Study of animal behavior

• Study of meat cooking techniques

What are biological hazards in meat safety?

• Residual pesticides, cleaning agents, heavy metals

• Bacteria, viruses, parasites, and fungi

• Foreign objects like metal fragments, glass, and plastic

• Cuts to mouth, choking, broken teeth

What are physical hazards in meat safety?

• Bacteria and fungi

• Residual pesticides

• Foreign objects like metal fragments, glass, and plastic

• Food poisoning and chronic illness

What is NOT a characteristic of physical hazards?

• Cuts to mouth

• Choking

• Food poisoning

• Internal injury

Which type of microorganism requires free oxygen for growth?

• Anaerobic

• Facultative

• Aerobic

• Microaerophilic

Which factor is crucial for microbial growth and can be controlled by removing water?

• Temperature

• Moisture

• Oxygen

• Light

Which phase of microorganism growth is characterized by no increase in cell number?

• Logarithmic Phase

• Lag Phase

• Stationary Phase

• Death Phase

What phase follows the stationary phase in microorganism growth?

• Lag Phase

• Logarithmic Phase

• Death Phase

• Stationary Phase

Which of the following bacteria is known for being anaerobic and spore-forming?

• Staphylococcus aureus

• Clostridium botulinum

• Salmonella

• Listeria monocytogenes

Tags

NGSS.HS-LS2-3

What is the first principle of HACCP?

• Establish corrective actions

• Perform a hazard analysis

• Set critical limits

• Establish a monitoring system