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Chapter 12 book questions

sammy d 10 questions

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Questions in this quiz (10)

  1. 1Nitrite prevents the growth of...
    1. AClostridium botulinum.
    2. BEscherichia coli.
    3. CStaphylococcus aureus.
    4. Dyeasts.
  2. 2Substances used to preserve foods by lowering the pH are...
    1. Asmoke and irradiation.
    2. Bbaking powder and baking soda.
    3. Csalt and sugar.
    4. Dvinegar and citric acid.
  3. 3Food additives widely used for many years without apparent ill effects are on the ____ list.
    1. AFDA
    2. BGRAS
    3. CUSDA
    4. DDelaney clause
  4. 4The four actions that are part of the USDA food-safety program are clean, ________, cook, and chill.
    1. Asterilize
    2. Bpasteurize
    3. Cseparate
    4. Dfreeze
  5. 5Salmonella bacteria are usually spread via...
    1. Araw meats, poultry, and eggs.
    2. Bpickled vegetables.
    3. Chome-canned vegetables.
    4. Draw vegetables.
  6. 6It is unwise to thaw meats or poultry...
    1. Ain a microwave oven.
    2. Bin the refrigerator.
    3. Cunder cool running water.
    4. Dat room temperature.
  7. 7Milk that can remain on supermarket shelves, free of microbial growth, for many years has been processed by which of the following methods?
    1. AUse of humectants.
    2. BUsing antibiotics in animal feed.
    3. CAseptic processing.
    4. DUse of sequestrants.
  8. 8Those at greatest risk for foodborne illness include...
    1. Apregnant woman.
    2. Binfants and children.
    3. Cimmunosuppressed individuals.
    4. Dall of these individuals.
  9. 9Pasteurization involves the...
    1. Aexposure of food to high temperatures for short periods to destroy harmful microorganisms.
    2. Bexposure of food to heat to inactivate enzymes that cause undesirable effects in foods during storage.
    3. Cfortification of foods with vitamins A and D.
    4. Duse of irradiation to destroy certain pathogens in food.
  10. 10Food can be kept for long periods by adding salt or sugar because these substances...
    1. Amake the food too acidic for spoilage to occur.
    2. Bbind to water, thereby making it unavailable to the microorganisms.
    3. Ceffectively kill microorganism.
    4. Ddissolve the cell walls in plant food.

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Description
bio 1400 chapter 12 Quiz on Chapter 12 book questions , created by sammy d on 04/12/2022.
Author
sammy d
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chapter 12bio 1400
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