a) unsanitary practices by food handlers
b) improper storage
c) importation
d) all of these choices
Answer: d
Difficulty: Easy
Learning Objective 1: LO 26.1 Identify some of the microorganisms found in staples such as grain, produce, animal meats, and dairy products.
Section Reference 1: Section 26.1 Microorganisms Found in Food
2) Aflatoxins are produced by _____.
a) Claviceps purpurea
b) Staphylococcus
c) Aspergillus
d) Bacillus
Answer: c
Difficulty: Medium
Learning Objective 1: LO 26.1 Identify some of the microorganisms found in staples such as grain, produce, animal meats, and dairy products.
Section Reference 1: Section 26.1 Microorganisms Found in Food
3) Claviceps purpurea contaminates _____.
a) raw milk
b) raw grains
c) processed diary products
d) packaged lunch meats
Answer: b
Difficulty: Medium
Learning Objective 1: LO 26.1 Identify some of the microorganisms found in staples such as grain, produce, animal meats, and dairy products.
Section Reference 1: Section 26.1 Microorganisms Found in Food
4) Which of the following organisms is the pink bread mold, which bakers especially fear because it is so difficult to eliminate in the bakery once it has been established?
a) Rhizopus nigricans
b) Aspergillus fumigatus
c) Monilia sitophila
d) Claviceps purpurea
Answer: c
Difficulty: Hard
Learning Objective 1: LO 26.1 Identify some of the microorganisms found in staples such as grain, produce, animal meats, and dairy products.
Section Reference 1: Section 26.1 Microorganisms Found in Food
5) From the list below, which worm infection can be transmitted via fruits and vegetables?
a) Pseudomonas fluorescens
b) Entamoeba histolytica
c) Salmonella
d) Ascaris
Answer: d
Difficulty: Easy
Learning Objective 1: LO 26.1 Identify some of the microorganisms found in staples such as grain, produce, animal meats, and dairy products.
Section Reference 1: Section 26.1 Microorganisms Found in Food
6) All of the following statements are true about bacterial contamination of melons except:
a) cantalopes are often contaminated because their netted surfaces allow biofilms to form
b) surface pasteurization kills 99.999% of Salmonella but affects the quality of the melon
c) melons can be surface pasteurized
d) about 5% of melons imported into the United States have biofilm layers of Salmonella
Answer: b
Difficulty: Medium
Learning Objective 1: LO 26.1 Identify some of the microorganisms found in staples such as grain, produce, animal meats, and dairy products.
Section Reference 1: Section 26.1 Microorganisms Found in Food
7) In the second half of the 19th century, there was a mass emigration of Irish citizens to other countries due to which organism?
a) Aspergillus fumigatus
b) Pseudomonas aeruginosa
c) Pseudomonas syringae
d) Phytophthora infestans
Answer: d
Difficulty: Medium
Learning Objective 1: LO 26.1 Identify some of the microorganisms found in staples such as grain, produce, animal meats, and dairy products.
Section Reference 1: Section 26.1 Microorganisms Found in Food
8) Which of the following contamination is incorrectly matched with the food it affects?
a) Fusarium fungus– tomatoes infected from fruit flies
b) Leuconostoc and Lactitrous bacteria – fresh fruit juice acts as a high sugar media
c) Monilia fructicola – brown rot in peaches
d) Erwinia carotovora – microbial invasion of melons
Answer: d
Difficulty: Hard
Learning Objective 1: LO 26.1 Identify some of the microorganisms found in staples such as grain, produce, animal meats, and dairy products.
Section Reference 1: Section 26.1 Microorganisms Found in Food
9) Which cut of meat would you expect to have the largest number of contaminating microbes per gram?
a) a beef streak wrapped at the grocery
b) a side of beef aging in the slaughter house
c) a package of ground beef
d) a pork chop wrapped at the grocery
