MIDTERM

Question 1

single-cell organisms
and they multiply by splitting into
two.

Answer 1

BACTERIA

Question 2

This process is known as

Answer 2

BINARY FISSION

Question 3

Given ideal conditions, they can
double their number every 20
minutes.

Answer 3

TRUE

Question 4

one or g anism c an
multiply to millions.

Answer 4

TRUE

Question 5

IT TAKES ABOUT per gram of
food to cause food poisoning.

Answer 5

ONE MILLION ORGANISMS

Question 6

are actively
growing and multiplying.

Answer 6

VEGETATIVE STATE

Question 7

A hard, resistant body formed within the bacterial cell.

Answer 7

SPORES

Question 8

Some types of bacteria can produce spores where the
conditions for multiplication are unfavourable, for
exampl e whe r e they run out of food, or whe r e
temperature or acidity levels change.

Answer 8

SPORES

Question 9

Spores
can survive very unfavourable conditions for long period of time. They are resistant to heat
and cold so they can survive cooking and freezing. They are also resistant to many of the
chemical disinfectants used to kill bacteria.

Answer 9

TRUE

Question 10

THERE ARE 2 MAIN TYPES OF BACTERIA FOUND IN
FOOD THAT FORM SPORES:

Answer 10

BACILLI AND CLOSTRIDIUM

Question 11

WHAT ARE THE 4 BACTERIA ACCORDING TO SHAPE?

Answer 11

Staphylocci, Bacilli, VIBRIOS, Spirochete

Question 12

spiral-shaped BACTERIA

Answer 12

SPIROCHETE

Question 13

curved rods BACTERIA

Answer 13

VIBRIOS

Question 14

rod-shaped BACTERIA

Answer 14

BACILLI

Question 15

spherical BACTERIA

Answer 15

STAPHYLOCCI

Question 16

These are spiral shaped and can be found in dirty water and cause Weil’s disease.

Answer 16

SPIROCHETE

Question 17

These are curved rods which can cause cholera.

Answer 17

VIBRIOS

Question 18

These are spherical, one example is Staphylococcus Aureus.

Answer 18

STAPHYLOCCI

Question 19

These are rod shaped and one example is Salmonella.

Answer 19

BACILLI

Question 20

are the smallest microorganisms.

Answer 20

VIRUSES

Question 21

the person, animal, or plant infected with the microorganism.

Answer 21

HOST ORGANISM

Question 22

multi-cellular organisms. They will grow on most food
whether they are dry or moist, high in sugars or salt, acid or alkaline.

Answer 22

MOULDS

Question 23

consisting of more than one cell.

Answer 23

MULTI CELLULAR

Question 24

very simple, single-cell fungi.

Answer 24

YEASTS

Question 25

THEY REPRODUCE BY BUDDING

Answer 25

YEASTS

Question 26

break down the sugars and carbohydrates in food.

Answer 26

YEASTS

Question 27

They grow fastest in humid conditions at temperatures between 20°C and 30°C.

Answer 27

MOULDS

Question 28

Bacteria, yeasts, and moulds can all spoil food.

Answer 28

TRUE

Question 29

is usually spoiled by moulds or yeasts which can grow in acidic conditions, after being damaged during storage or transportation.

Answer 29

FRUITS

Question 30

can be spoiled by moulds or bacteria. Again, this is often as a result of damage during storage or transportation.

Answer 30

VEGETABLES

Question 31

is being broken down by enzymes and can also be spoiled by bacteria.

Answer 31

MEAT

Question 32

spoiled in a similar way to meat, though the process is usually much more rapid.

Answer 32

FISH

Question 33

are usually spoiled by bacterial growth that causes the product to sour. These bacteria are present in the raw milk and can still survive. If left, moulds can also grow.

Answer 33

MILK/MILK PRODUCTS

Question 34

are usually affected by moulds and yeasts because of the high sugar levels.

Answer 34

BREAD

Question 35

can spoil if bacteria have not been properly destroyed before canning, where the can is not properly sealed, and where the can itself is eroded by acids in the food.

Answer 35

CANNED FOOD

Question 36

Smells and tastes off. Starts to curdle so bits are found in the milk.

Answer 36

MILK

Question 37

Become soft and discoloured. May have black spots. Smell rotten.

Answer 37

VEGETABLES

Question 38

Smells ‘ off’ and discolours.

Answer 38

FISH

Question 39

Surface slime and discoloration. Smells off. Produces gases that may burst vacuum packs.

Answer 39

PROCESSED MEATS

Question 40

Surface slime. Green discoloration. White spots. Smells OFF

Answer 40

FRESH MEATS

Question 41

Fruity, sickly smell. Soft sticky texture. Internally bread discolours to yellow or brown.

Answer 41

BREAD

Question 42

include rodents, insects, or birds that cause damage to, or contamination of food products.

Answer 42

FOOD PESTS

Question 43

They are attracted by the presence of food and the warmth and shelter offered by food premises.

Answer 43

FOOD PESTS

Question 44

An agile animal with pointed nose, long tail and large ears. Also known as the ships ’ rat and tends to be confined to areas around ports. Prefers fruit and vegetables.

Answer 44

BLACK RAT

Question 45

All rodents can carry pathogenic and spoilage organisms which will contaminate food.

Answer 45

BLACK RAT

Question 46

Larger and more common than the black rat with small ears and shorter tail.

Answer 46

BROWN RAT

Question 47

Droppings, urine, fur or dead bodies may be deposited in food.

Answer 47

BROWN RAT

Question 48

Small with painted head, large ears and a very long tail. They breed rapidly and will nibble food and non-food items. They prefer cereal foods.

Answer 48

HOUSE MOUSE

Question 49

Damage to premises by gnawing woodwork, metal pipes, electric cables, etc.

Answer 49

HOUSE MOUSE

Question 50

Houseflies, bluebottles, green bottles, and fruit flies are all concern in food premises. They feed by regurgitating enzymes on to the food to break it down, then suck up the food. They feed on rubbish, and human and animal faeces as well as foodstuffs. They breed rapidly in warm weather.

Answer 50

FLIES

Question 51

* Carry pathogens or spoilage bacteria on their bodies * Defecate on food as they eat * Regurgitate parts of previous meals which could be contaminated * Lay eggs in food * Maggots hatch, eat and pupate in food * Adult flies may die on the food

Answer 51

FLIES

Question 52

Wasps favour sweet foods and are particularly common around food premises in late summer and early autumn.

Answer 52

WASPS

Question 53

* Can carry pathogens picked up from rubbish * Can cause panic among staff in busy food premises

Answer 53

WASPS

Question 54

Food premises attract black ants and pharaoh’s ants. Black ants will infest food premises in their search for sweet foods. Pharaoh’s ants are smaller and pale yellow. They live in warm premises and, as well as sweet food, will feed on high protein foodstuff such as meat.

Answer 54

ANTS

Question 55

Spread pathogens picked up from rubbish

Answer 55

ANTS

Question 56

The oriental cockroach is brown with a flat body and about 25 mm length. They are often found in damp conditions and feed on waste food.

Answer 56

COCKROACHES

Question 57

Fish-shaped, grey bodies with very large antennae. Live in damp conditions and often found under carpets or wallpaper.

Answer 57

SILVER FISH

Question 58

Also known as book lice, they are very small and brown or cream in colour. Generally feed on moulds from walls, containers and food, though will eat foodstuffs such as flour. Breed quickly in warm, damp conditions.

Answer 58

PSOCIDS

Question 59

The most common of the weevils, they are generally found in stored grain on farms but will infest foods such as pasta and flour. Lay eggs in food and the pupae feed on it as they hatch.

Answer 59

GRAIN WEEVILS

Question 60

Any birds that gain access to food premises are pest. Most often they are pigeons and sparrows, but other birds can cause problems.

Answer 60

BIRDS