Back to marketplace

Food Safety And Microorganisms

No description yet. This curated deck is ready for daily study.

Total cards: 24•Content version: v4•Public deck•Updated: 8/1/2026

Card preview (24)

#1
Front (Question)

TRUE or FALSE? Yeast usually grow well in a slightly basic medium and in presence of some source of energy, such as sugar and water

Back (Answer)

FALSE (Need an acidic medium)

#2
Front (Question)

TRUE or FALSE? Yeast and molds can easily grow in dried food with less than 10% moisture content

Back (Answer)

FALSE (Yeasts need at least 20% moisture in food to remain viable)

#3
Front (Question)

TRUE or FALSE? Molds generally represent a far greater potential for food spoilage than do yeasts

Back (Answer)

TRUE

#4
Front (Question)

What is the difference between water activity and water content?

Back (Answer)

Water activity is a measure of the availability of FREE WATER for biological reactions. Water content is a measurement of BOUND AND FREE water

#5
Front (Question)

What is the effect of freezing, solutes, drying on water activity?

Back (Answer)

Freezing, solutes and drying decrease water activity

#6
Front (Question)

TRUE or FALSE? Foods may be contaminated with numbers of pathogens which are too low to cause diseases; however, when not properly refrigerated or held too long at room temperature, the microorganisms may grow to sufficient numbers to cause disease

Back (Answer)

TRUE

#7
Front (Question)

TRUE or FALSE? Mishandling is probably the most common problem in many food-borne outbreaks

Back (Answer)

TRUE

#8
Front (Question)

TRUE or FALSE? Some plants develop toxins, or poisons as they grow

Back (Answer)

TRUE

#9
Front (Question)

TRUE or FALSE? The leaves of the tomato plant are safe to eat

Back (Answer)

FALSE (They are highly toxic)

#10
Front (Question)

TRUE or FALSE? Oxalic acid in chard, beet greens, spinach, and rhubarb can cause illness when they are eaten

Back (Answer)

TRUE

#11
Front (Question)

TRUE or FALSE? Oxalic acid in chard, beet greens, spinach, and rhubarb can cause illness when they are eaten

Back (Answer)

FAlSE (The amount of oxalic acid is small enough that body (liver) can detoxify it)

#12
Front (Question)

Sucrose is added to batters and doughs to provide food for the yeast. The enzyme __________, catalyzes the breakdown of sucrose to its to component sugars, glucose, and fructose

Back (Answer)

Sucrase

#13
Front (Question)

The enzyme __________, catalyzes the breakdown of starch chain to produce maltose

Back (Answer)

Amylase

#14
Front (Question)

TRUE or FALSE? Temperature control is vital to maintain viable yeast for the desired gas production at a reasonable fermentation rate

Back (Answer)

TRUE (High temperature above 110 degrees F (43 degrees C) can kill the yeast)

#15
Front (Question)

TRUE or FALSE? The Salmonella bacteria are rod-shaped spore-former and are not heat resistant

Back (Answer)

FALSE

#16
Front (Question)

TRUE or FALSE? The Salmonella bacteria can grow either with or without oxygen

Back (Answer)

TRUE

#17
Front (Question)

TRUE or FALSE? It is recommended to cook all ground beef to the well-done stage (68.2 degrees C)

Back (Answer)

TRUE

#18
Front (Question)

Prevention of E. coli poisoning can be accomplished by:

Back (Answer)

Proper cooking and preventing cross contamination from raw foods and food handlers

#19
Front (Question)

TRUE or FALSE? Frozen storage kill Salmonella bacteria in food

Back (Answer)

FALSE

#20
Front (Question)

TRUE or FALSE? Persons may be carriers of disease organisms without exhibiting symptoms of the disease

Back (Answer)

TRUE

#21
Front (Question)

TRUE or FALSE? Listeria monocytogenes can grow at refrigeration temperature

Back (Answer)

TRUE

#22
Front (Question)

TRUE or FALSE? Listeria monocytogenes could be very serious and cause human death

Back (Answer)

TRUE

#23
Front (Question)

TRUE or FALSE? Campylobacter jejune is part of intestinal microfloral of mammals and birds

Back (Answer)

TRUE

#24
Front (Question)

Fecal matter from healthy __________ and __________ is probably the major source of C. Jejuni in our foods

Back (Answer)

Mammals and birds