Mid2-W08A - FST 104 Winter 2008 Midterm #2 (March 5, 2008)...

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1 FST 104 Winter 2008 Name______________________________ Midterm #2 (March 5, 2008) Student ID #________________________ PLEASE RECORD YOUR TEST VERSION LETTER (shown on page 5 of the exam) and the correct answers to questions 1-28 on a blue Scantron form UCD 2000 using a #2 pencil. (If you did not bring the Scantron form, circle the letter of the correct answer directly on the exam pages. We will grade your exam by hand and assess a penalty of ten points.) Please write your answers for questions 29-32 directly on the exam in the space provided. MICROBIAL CHARACTERISTICS. For questions 1-4, chose the correct letter of the group of microorganisms from the list given immediate below. A letter may be used more than once. [3 points each] A. Molds B. Lactic Acid Bacteria C. Endospore-forming Bacteria D. Enteric Family & Relatives E. Pseudomonas & Relatives 1. Members of this group can spoil food handled under unsanitary conditions. 2. Almost all members of this group possess peroxidase and superoxide dismutase but none possess catalase. 3. Some members of this group produce cellulases. 4. Members of this group are “normal flora” of all plants and animals and are commonly found in large numbers on their exterior surfaces, even in the absence of handling. MULTIPLE CHOICE [3 points each] 5. Which of the following would usually be considered a thermophile ? A Campylobacter jejuni B Pseudomonas fluorescens C Bacillus coagulans D Staphylococcus aureus E Clostridium botulinum 6. Lowering the redox potential in food would be most effective in preventing growth for which of the following microbes? A Lactic acid bacteria B Desulfotomaculum nigrificans C Listeria monocytogenes D E. coli O157:H7 E All molds 7. Which of the following is a false statement regarding Intermediate Moisture Foods (IMF): A IMF foods have an a w in the range of 0.60 to 0.85 B No pathogen or spoilage organism can grow in IMF C IMF can be made by blending traditional ingredients such as chocolate or honey D Use of humectants such as glycerol or sorbitol in IMF bind water without giving the sensation of dryness E No other treatment to IMF is needed to prevent the growth of dangerous anaerobes such as C. botulinum
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2 8. Which of the following is a false statement about food spoilage? A Food spoilage occurs when microbes are present at a certain level, even if they haven’t grown B Food spoilage occurs not just because microbes are present but because they have grown C The initial level of contamination is an important contributor to the time it takes for spoilage to appear D Food that is "too clean" might allow pathogen growth before the food is rejected on sensory grounds E In the United States microbial growth causes more spoilage than does infestation by rodents and insects. 9.
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This note was uploaded on 03/29/2010 for the course FST FST 104 taught by Professor Carold'lima during the Winter '10 term at UC Davis.

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Mid2-W08A - FST 104 Winter 2008 Midterm #2 (March 5, 2008)...

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