microbiology

Question 1

what is the minimum bacteria humans carry

Answer 1

150 billion

Question 2

what is the “Danger Zone”

Answer 2

41ºF-135ºF

Question 3

what is the maximum amount of time food can be held in the danger zone

Answer 3

4 hours

Question 4

remember the higher the temperature (danger zone)

Answer 4

the shorter amount of time food can be left outside

Question 5

what are the most common microorganisms that affect food

Answer 5

bacteria

Question 6

why is bacteria the most common microorganisms that affect food

Answer 6

the can live and multiply anywhere and grow on food

Question 7

what conditions do bacteria need to multiply

Answer 7

food, moisture, warm temp, time, adequate ph

Question 8

what kind of food causes bacteria to grow faster

Answer 8

high in protein , such as milk, eggs, fish, and eggs

Question 9

what specific temperature causes bacteria to grow faster

Answer 9

70ºF-135ºF

Question 10

what is the adequate ph for bacteria to grow

Answer 10

4.5-7.5

Question 11

what are the types of food that bacteria can grow on called

Answer 11

PHF- potentially hazardous food

Question 12

why are cantaloups and watermelon considered PHFs

Answer 12

plenty of water, not too acidic, with a lot of nutrients

Question 13

freezing, drying, and refrigerating food does not ftb bacteria

Answer 13

kill

Question 14

what does freezing, drying, refrigerating food do to bacteria

Answer 14

keeps bacteria dormant

Question 15

what happens as soon as you thaw food/remove from fridge

Answer 15

bacteria will continue to grow and double every 20 minutes

Question 16

what happens when bacteria multiplies

Answer 16

it consumes the food, produces waste (toxins)

Question 17

what do toxins look/feel like

Answer 17

slime

Question 18

toxins cannot be killed by

Answer 18

heat or cold

Question 19

can toxic food be fixed

Answer 19

no under any circumstances

Question 20

what happens if toxins are ingested

Answer 20

they produce intoxication in people

Question 21

what are examples of good bacteria

Answer 21

the kind used in preparing cheese, yogurt, sour cream, and other foods

Question 22

what are spores

Answer 22

a type of bacteria that is able to change into forms that are resistant to heat and dry conditions

Question 23

how are spores characterized

Answer 23

by the formation of a “shell”

Question 24

how do spores multiply

Answer 24

they are unable to multiply in that form, once good conditions are found they will return to the bacteria state and continue multiplying

Question 25

where may spores be formed

Answer 25

improperly processed home canned foods.

Question 26

all food for sale to the public HAS to be purchased through

Answer 26

an approved source, a commercial kitchen

Question 27

bacteria will grow best when (ph)

Answer 27

slightly acidic, neutral, or slightly alkaline also containing enough water for growth

Question 28

what is an acid

Answer 28

any food that falls below a 7 on a pH scale

Question 29

what is an alkaline

Answer 29

any food above 7 on a pH scale

Question 30

what is a neutral

Answer 30

7 on the pH scale

Question 31

where it the area of concern for bacteria on food (pH)

Answer 31

4.5-7.5

Question 32

what kind of food does not support bacteria growth

Answer 32

food rich in acid such as citric juices, dressings, and mayo

Question 33

where is salmonella found

Answer 33

human intestines, wild and domestic animals, pets roaches and rodents/ unpasteurized milk

Question 34

how do you kill salmonella in poultry

Answer 34

cooking at 165ºF for 15 seconds

Question 35

where is shigella found

Answer 35

human intestines

Question 36

what does shigella cause in humans

Answer 36

dysentery

Question 37

how do you pass shigella

Answer 37

not washing your hands after bathroom and touching food that wont be cooked

Question 38

where is e. coli found

Answer 38

human intestines and that of warm blooded animals

Question 39

what does e. coli affect

Answer 39

ground beef not cooked at 155ºF