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WorksheetsHistory of Food Microbiology
Total questions: 31
Worksheet time: 16mins
Name
Class
Date
1.
When did the Babylonians begin manufacturing beer?
a)
3500 BC
b)
6000 BC
c)
7000 BC
d)
1000 BC
2.
Which civilization is known to have manufactured cheese and butter around 3000 BC?
a)
Romans
b)
Greeks
c)
Egyptians
d)
Babylonians
3.
What method did Romans use to preserve shrimp around 1000 BC?
a)
Fermentation
b)
Low temperature using snow
c)
Salting
d)
Drying
4.
What misconception did early civilizations have about living organisms?
a)
Organisms evolved from each other
b)
Microorganisms were harmless
c)
Living things formed spontaneously from nonliving matter
d)
Food spoilage was a myth
5.
Who introduced canning of vinegar in 1782?
a)
Pasteur
b)
R. Chevallier-Appert
c)
Swedish Chemist
d)
Grim Wade
6.
What year did tin cans come into wide use in the US?
a)
1813
b)
1839
c)
1840
d)
1853
7.
When was the artificial freezing of fish started commercially in the US?
a)
1889
b)
1865
c)
1854
d)
1907
8.
Who isolated Lactobacillus bulgaricus?
a)
Pasteur
b)
Gaertner
c)
E. Metchnikoff
d)
Hammer
9.
What was first commercially used in Europe in 1928 for apple storage?
a)
Refrigeration
b)
Canning
c)
Controlled atmosphere storage
d)
Drying
10.
Who was the first to observe yeast cells?
a)
Scheele
b)
Pasteur
c)
Leeuwenhoek
d)
Lister
11.
What did Scheele identify in sour milk?
a)
Lactic acid
b)
Yeast
c)
Alcohol
d)
Salt
12.
Who isolated Lactococcus lactis?
a)
Leeuwenhoek
b)
Lister
c)
Pasteur
d)
Gayon
13.
When was Bacillus coagulans first isolated?
a)
1915
b)
1906
c)
1937
d)
1955
14.
Who first discovered Clostridium botulinum?
a)
Pasteur
b)
Van Ermengem
c)
Thompson
d)
Gaertner
15.
When was Bacillus cereus food poisoning recognized?
a)
1906
b)
1937
c)
1896
d)
1960
16.
What type of poisoning was recognized in 1937?
a)
Botulism
b)
Salmonella
c)
Paralytic shellfish poisoning
d)
Aflatoxin poisoning
17.
Who noted the destructive effects of ozone on spoilage bacteria?
a)
Grim Wade
b)
Pasteur
c)
Krukowitsch
d)
Scheele
18.
When did pasteurization of milk begin in Germany?
a)
1865
b)
1880
c)
1907
d)
1840
19.
Who first reported microbial deterioration of eggs?
a)
Pasteur
b)
Gayon
c)
Lister
d)
Hammer
20.
Who first isolated Salmonella enteritidis from meat?
a)
Van Ermengem
b)
Gaertner
c)
Taylor
d)
Metchnikoff
21.
What does the study of fungi refer to?
a)
Bacteriology
b)
Mycology
c)
Virology
d)
Parasitology
22.
What is the study of viruses called?
a)
Mycology
b)
Bacteriology
c)
Virology
d)
Algalogy
23.
What does Algalogy refer to?
a)
Study of bacteria
b)
Study of fungi
c)
Study of algae
d)
Study of parasites
24.
Who showed that souring of milk was caused by microbial growth?
a)
Pasteur
b)
Scheele
c)
Leeuwenhoek
d)
Miquel
25.
In which year was the D value concept widely adopted?
a)
1950
b)
1940
c)
1928
d)
1908
26.
Which compound was officially sanctioned in 1908 as a preservative?
a)
Ozone
b)
Lactic acid
c)
Sodium benzoate
d)
Sulfur dioxide
27.
Which preservation method did early civilizations NOT understand scientifically?
a)
Freezing
b)
Canning
c)
Fermentation
d)
Smoking
28.
Who first studied thermophilic bacteria?
a)
Miquel
b)
Pasteur
c)
Taylor
d)
Lister
29.
Which year marks the first use of controlled atmosphere storage in New York?
a)
1928
b)
1940
c)
1937
d)
1955
30.
Which microorganism is linked to aflatoxin production?
a)
Clostridium botulinum
b)
Salmonella
c)
Escherichia coli
d)
Aspergillus flavus
31.
Who traced the spoilage of canned corn to improper heat processing?
a)
S.C. Prescott and W. Underwood
b)
Van Ermengem
c)
Pasteur
d)
Thompson
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