22.The real incidence of food-borne disease compared to the reported incidence is estimated to be: a.1:1 b.1:50 c.between 25:1 and 100:1 d.between 2:1 and 10:1 e.very close to 100% c. between 25:1 and 100:1 23.After death, the pH of mammalian muscle drops to approximately:
ANSWERS1024.Ultraviolet radiation causes the death of micro-organisms mainly by: 25.Gamma radiation causes the death of micro-organisms by: 26.A major disadvantage of the use of UV radiation in food processing is: a.It can cause pigmentation of the food b.It causes the food to release radiation after packaging c.It has poor penetration into foods and liquids containing solutes
ANSWERS11d.It causes uneven heating of the food e.It kills viruses very efficiently but bacteria very poorly c. It has poor penetration into foods and liquids containing solutes27.In countries with high standards of food safety, the most common cause for microbial food borne diseases is which of the following? 28.To confirm the identity of Staphylococcus aureus and to distinguish it from Staphylococcus epidermidis, a test is performed to detect which enzyme? 29.The presumptive identification of Staphylococcus aureus is determined by the appearance of deep black bacterial colonies on what agar?