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Y2S1_FST2110 - Microbiology and fermentation > LECTURE KAHOOTS > Flashcards

LECTURE KAHOOTS Flashcards

1
Q

LECT 1
Which of the following is/are correctly written?

A. 𝘚𝘢𝘭𝘮𝘰𝘯𝘦𝘭𝘭𝘢 𝘛𝘺𝘱𝘩𝘪𝘮𝘶𝘳𝘪𝘶𝘮

B. 𝘚𝘢𝘭𝘮𝘰𝘯𝘦𝘭𝘭𝘢 Typhimurium

C. 𝘚𝘢𝘭𝘮𝘰𝘯𝘦𝘭𝘭𝘢 𝘦𝘯𝘵𝘦𝘳𝘪𝘤𝘢

D. 𝘚. 𝘦𝘯𝘵𝘦𝘳𝘪𝘤𝘢

A

B, C ,D

Serovar is not italicised

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2
Q

LECT 1
What does “Typhimurium” in 𝘚𝘢𝘭𝘮𝘰𝘯𝘦𝘭𝘭𝘢 Typhimurium identify?

A. Family
B. Genus
C. Species
D. Serovar

A

D

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3
Q

LECT 1
What does “𝘦𝘯𝘵𝘦𝘳𝘪𝘤𝘢” in 𝘚𝘢𝘭𝘮𝘰𝘯𝘦𝘭𝘭𝘢 𝘦𝘯𝘵𝘦𝘳𝘪𝘤𝘢 identify?

A. Family
B. Genus
C. Species
D. Serovar

A

C

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4
Q

LECT 1
Which is not necassarily to be present in a virus particle?

A. Nucleic acid
B. virus capsid
C. Lipid envelope

A

C

Foodborne viruses have no lipid envelope and nucleic acid is mostly RNA

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5
Q

LECT 1
In general, which of the following water types has the highest microbial quality?

A. Rainwater
B. River water
C. Underground water

A

C
“highest microbial quality” –> means clean

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6
Q

LECT 1

In which of the following scenarios can biofilm become a major microbial contamination source?

A. Air
B. Soil
C. Human
D. Equipment

A

D

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7
Q

LECT 1

Which of the following structure(s) doe(es) a prokaryote miss ?

A. Nucleus
B. Mitochondria
C. Nucleoid
D. Ribosome

A

A and B

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8
Q

LECT 1

Which component is abundant in G+ bacteria but less in G- bacteria?

A. Peptidoglycan
B. Lipopolysaccharide
C. Phospholipids

A

A

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9
Q

LECT 1

Which of the following transportation needs energy?

A. Simple diffusion
B. Passive transport
C. Active transport

A

C

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10
Q

LECT 2

Which of the following belong to extrinsic factor for bacterial growth?

A. pH
B. Temp
C. Water activity
D. oxidation-reduction potential

A

B

(temp is determined by storage conditions of foods)

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11
Q

LECT 2

Whch following MO category can grow in lowest pH in general?

A. Gram positive bacteria

B. Gram negative bacteria

C. Yeast

D. Moulds

A

D

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12
Q

LECT 2

Which of the following MO category needs the highest water activity to grow?

A. Gram positive bacteria

B. Gram negative bacteria

C. Yeast

D. Moulds

A

B

(most fragile and needs best conditions to grow)

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13
Q

LECT 2

Reconstructed meat are fused from small meat pieces. Which factor could bring concern over microbial quality?

A. pH
B. Temperature
C. Water activity
D. oxidation-reduction potential

A

D

thought it is water activity

  • its still meat, water activity shouldn’t change much
  • introduce a lot more oxygen in reconstituting small pieces of meat
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14
Q

LECT 2

Which of the following group of bacteria cannot grow in the fridge?

A. Psychrophiles
B. Mesophiles
C. Psychrotrophs

A

B

Phschrotrophs - optimal temp is similar to mesophile but can still survive / gro slowly at low temp

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15
Q

LECT 2

Which of the following doesnt belong to food quality indicators?

A. Lactic acid bacteria (LAB)

B. 𝘌.𝘤𝘰𝘭𝘪

C. Total aerobic or anaerobic colony count

D. Aerobic / anaerobic spore-forming bacteria and / or spores

A

B

𝘌.𝘤𝘰𝘭𝘪 is used as hygiene indicator / safety indicator to correlate with certain pathogens (but never relate to food quality / spoilage – doesnt tell you if your food is fresh or not)

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16
Q

LECT 2

Which of the following methods is used to enumerate low numbers of bacteria?

A. MPN
B. Pour plate
C. Looping-out method

A

MPN

17
Q

LECT 3 (1/5)
A factory will produce a RTE meal (pH = 6.2), which preservative is the best?

A. Parabenzoic acids (pK = 8.5)
B. Acetic acid (pK = 4.8)
C. Citric acid (pK = 3.2)
D. Lactic acid (pK = 3.7)

A

A

18
Q

LECT 3 (2/5)
In comparison with the air, whcich gas is reduced in modified-atmosphere packaging in order to inhibit microbial growth?

A. Oxygen
B. Carbon dioxide
C. Nitrogen

A

A

19
Q

LECT 3 (3/5)

Which of the bacteria is not considered psychrotrophic bacteria?

A. Listeria monocytogenes
B. Salmonella
C. Vibrio parahaemolyticus
D. Clostridium botulinium types B,E, and F

A

B

20
Q

LECT 3 (4/5)
You would like to cook a big piece of raw meat from the freeser, where do you think is the best place to defreeze?

A. In the warm water
B. On the kitchen bench
C. In the fridge

A

C

21
Q

LECT 3 (5/5)
Which of the following bacteria is considered the most heat resistant?

A. Escherichia coli
B. Clostridium botulinium
C. Bacillus stearothermophilus

A

C

22
Q

LECT 4 (1/7)
Which of the following does NOT belong to common spoilage bacteria for raw meat products stored in air?

A. Pseudomonas
B. Shewanella
C. Clostridium
D. Lactobacillus

A

C

23
Q

LECT 4 (2/7)
Which nutrient is limited in fresh meat for MO growth?
A. Protein
B. Water
C. Carbohydrate
D. Vitamins and minerals

A

C

24
Q

LECT 4 (3/7)
Which of the following meat type spoils faster than others?
A. Normal meat
B. PSE meat
C. DFD meat

A

C

25
Q

LECT 4 (4/7)
Which of the following spoilage phenomenon will NOT appear for wine?
A. Acidity
B. Turbidity
C. Bitterness
D. Ropiness

A

D

26
Q

LECT 4 (5/7)
Which of the following properties ddoes NOT describe autochtonous bacteria in mineral drinking water?

A. Chemo-organotroph
B. Aerobic
C. Anaerobic
D. Psychrotrophic

A

C

27
Q

LECT 4 (6/7)
Which of the following MO cannot be inhibited by vacuum (anaerobic) packaging?

A. Lactobacillus
B. Aspergillus
C. Pseudomonas
D. Acinetobaccter-Moraxella

A

A

  • lactic acid formation is catalysed by LAB under ANAEROBIC conditions
    B - from moulds, which are strictly aerobic
28
Q

LECT 4 (7/7)
Which group of MOs in the following is the major spoilage MOs shared by butter, cheese and yoghurt?

A. LAB
B. Moulds
C. Coliforms

A

B

A - LAB is the beneficial bacteria

C - coliform cannot survive on these products, conditions are too harsh -
-> most coliforms are heat sensitive. Thus, when milk products undergo pasteurisation, coliforms are killed.

However, the presence of coliforms indicate poor hygiene <–> food safety

29
Q

LECT 5 (1/6)
Which of the following is NOT a foodborne infectant?

A. Colistridium Botullinium
B. Salmonella
C. Virbrio parahaemolyticus
D. Listeria monocytogenes

A

A

30
Q

LECT 5 (2/6)
Which of the followng has the highest infectious dose?

A. Salmonella
B. EHEC
C. Listeria Monocytogenes
D. Vibrio parahaemolyticus

A

D

31
Q

LECT 5 (3/6)
Which of the following pathogen is gram positive?

A. Salmonella
B. EHEC
C. Listeria Monocytogenes
D. Campylobacter

A

C

32
Q

LECT 5 (4/6)
Which of the following is specifically dangerous for pregnant woman?

A. Salmonella
B. Vibrio parahaemolyticus
C. Listeria Monocytogenes
D. Campylobacter

A

C

33
Q

LECT 5 (5/6)
Which of the following do you think is most possible to be contaminated in a chocolate bar?

A. Salmonella
B. Campylobacter
C. Vibrio parahaemolyticus
D. EHEC

A

A

B,D – animal intestines
> Campylobacter hard to survive after leaving animal intestine
C – seafood

34
Q

LECT 5 (6/6)

A

Y2S1_FST2110 - Microbiology and fermentation (12 decks)

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