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WorksheetsWeek 2 FM_Extrinsic Factors Affecting Microbial Growth in Food
Total questions: 10
Worksheet time: 5mins
Which of the following best describes extrinsic factors affecting microbial growth in food?
Internal properties of food that affect microbial growth
External conditions that influence microbial behaviour in food systems
Genetic makeup of microorganisms in food
Nutritional content of food
Which microbial group can survive pasteurisation and includes Enterococcus and Bacillus spores?
Thermodurics
Psychrophiles
Mesophiles
Thermophiles
In mutualism, what is the main benefit for the microbes involved?
Different microbes benefit each other
One species is eliminated
One produces inhibitory compounds
One species limits another's growth
Which control strategy is recommended for short-term storage to limit microbial growth?
Chill immediately
Use preservatives, MAP
Monitor shelf-life
Increase temperature
Which processing stage is primarily used to kill pathogens?
Heating
Drying
Irradiation
Cooling/Freezing
How does gas composition affect microbial growth in food environments?
It affects aerobic/anaerobic growth
It alters the rate of growth/death
It kills or spreads microbes
It influences Aw
Vibrio anguillarum is primarily associated with spoilage in which environment?
Marine/fish
Dairy
Bakery
Fruit
Explain how QS-mediated biofilm formation can impact food safety and spoilage.
Biofilm formation protects bacteria from sanitizers, making it harder to eliminate them from food surfaces and equipment, which increases the risk of food spoilage and contamination.
Biofilm formation increases the nutritional value of food, making it safer for consumption.
Biofilm formation reduces the growth of bacteria, leading to less spoilage.
Biofilm formation enhances the flavor of food products.
Enzyme-based QQ in food systems utilizes which type of enzymes to degrade biofilm matrix?
Fungal enzymes such as cellulases and proteases
Bacterial enzymes such as amylases
Plant enzymes such as lipases
Animal enzymes such as pepsin
Why is there a need for scalable QQ solutions in food systems?
Because microbial signals are uniform
Due to diverse microbial signals
Because QQ mechanisms are fully understood
Because industrial application is simple
