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WorksheetsFood Microbiology Chapter 2
Total questions: 10
Worksheet time: 5mins
What are intrinsic factors in food?
Storage temperature
Presence of competitor microorganisms
Internal characteristics of the food product
External environmental conditions
Which of the following is NOT an intrinsic factor?
pH levels
Nutrient content
Water activity
Relative humidity
At what pH do most microorganisms grow best?
pH 4
pH 5
pH 6
pH 7
Which microorganism can grow at a pH range of 1.5 to 8.5?
Yeast
Mould
Bacteria
All of the above
Which food has the highest water activity?
Cookies
Dried fruit
Fresh meat
Peanut butter
Which type of microorganism grows best at temperatures between 30-40°C?
Psychrophiles
Mesophiles
Thermophiles
Psychrotrophic
What is the effect of high relative humidity on low A_w foods?
They lose moisture
They gain moisture
They remain unchanged
They spoil faster
Which gas is used to control microorganisms in foods?
Hydrogen
Oxygen
Carbon dioxide
Nitrogen
Which of the following is an example of an antimicrobial constituent?
Protein
Sugar
Eugenol
Water
Which of the following foods is likely to spoil due to high moisture content?
Dried fruit
Canned food
Fresh fish
Instant coffee
