A) fermentation
B) biotechnology
C) bioremediation
D) biosynthesis
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A) Microorganisms can be a food source.
B) Microbial metabolism can alter a food to improve its flavor.
C) Not all microorganisms in food cause foodborne disease.
D) All statements are true.
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A) Your yeasts mutated into non-alcohol producing organisms.
B) The yeasts were not under anaerobic conditions.
C) The plastic of the container released chemicals that killed the yeasts.
D) You bought the wrong yeast species at the store.
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A) Toxin produced by species of Clostridium
B) Alcohol produced by Saccharomyces during fermentation
C) Lactic acid made during yogurt production.
D) All of these are secondary metabolites.
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A) high temperature and pressure.
B) pasteurization.
C) refrigeration and freezing.
D) irradiation.
E) All of the choices are correct.
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A) Organic acids
B) Ethylene oxide gas
C) Sulfite
D) Antibiotics
E) Salt
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A) Secondary metabolites include amino acids.
B) Growth environment is enhanced to increase metabolite synthesis.
C) Select microbial strains are not controlled by feedback mechanisms.
D) Primary metabolites are essential to a microbe's function.
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A) The animal was sick before slaughter, and the sirloin was contaminated.
B) The meat became contaminated by bacteria on the barbeque grill, coating both sides of the hamburger patties.
C) The meat became contaminated by bacteria from other foods in your refrigerator.
D) The meat grinder was contaminated, and bacteria were transferred and distributed throughout the meat.
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A) the product was made by fermentation but then pasteurized.
B) yeast cultures were used to produce the yogurt.
C) the product may become contaminated by microbes if exposed to air.
D) the product contains live bacteria.
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A) They are gram-negative, lactose-fermenting, and gas-producing.
B) Finding coliforms in water indicates fecal contamination.
C) Coliform counts are not specific for a particular species of bacteria.
D) They include
E) coli, Enterobacter, and Giardia.
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A) nucleotides
B) cholesterol
C) molasses
D) alcohol
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A) it is rich in nitrogen, phosphorus, and potassium.
B) it contains significant energy in the form of methane.
C) it has been treated to remove microbes and will not be a source of pathogens.
D) it is rich in carbon and nitrogen.
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A) Waterborne pathogens include bacteria, viruses, and protozoans.
B) Encysted protozoans can survive in water for long periods without a human host.
C) Microbes can enter surface water through ordinary exposure to air and soil.
D) Waterborne pathogens are primarily Campylobacter, Salmonella, Shigella, Vibrio, and Mycobacterium.
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A) defined
B) selective
C) complex
D) differential
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A) 0.57 per 100 ml.
B) 57 per 100 ml.
C) 5700 per 100 ml.
D) too numerous to count.
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A) Spirulina
B) Methylophilus methylotrophus
C) Algae
D) Fusarium graminearum
E) All of the choices are correct.
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A) Copper sulfate
B) Fluorine
C) Chlorine
D) Activated charcoal
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