Food Science and Microbiology Quiz
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Questions and Answers

What is the primary concern for food scientists regarding genetically engineered foods?

  • The potential for adverse health effects on humans (correct)
  • The ethical implications of manipulating food sources
  • The potential for unintended consequences on the environment
  • The impact on the genetic diversity of food crops

What is the primary focus of 'hurdle intervention' in food microbiology?

  • To enhance the shelf life of food products by minimizing spoilage
  • To eliminate harmful pathogens from food through multiple barriers (correct)
  • To reduce the growth of beneficial microbes in food production
  • To develop new methods for preserving food without using heat or chemicals

Which of the following is NOT a direct application of food engineering principles?

  • Optimizing energy use in food production
  • Identifying new sources of food ingredients (correct)
  • Designing equipment for processing cassava and yam
  • Developing new methods for food preservation

Which of the following is NOT a microbe associated with food spoilage or foodborne illness?

<p>Yeast (D)</p> Signup and view all the answers

What is the primary role of food engineering in the food industry?

<p>Ensuring the safety and quality of food products (D)</p> Signup and view all the answers

Which of these is NOT a reason to pasteurize food?

<p>To eliminate all microorganisms, including those beneficial to the final product (D)</p> Signup and view all the answers

Which of the following food products is NOT produced through a fermentation process?

<p>Rice (B)</p> Signup and view all the answers

What is the principle behind pasteurization?

<p>To kill harmful bacteria and prevent the growth of harmful leftover bacteria via additional methods (B)</p> Signup and view all the answers

Which of the following is a concern related to food engineering from the farm to the consumer?

<p>The environmental impact of food packaging (C)</p> Signup and view all the answers

Which of the following is NOT a key focus of food microbiology?

<p>Studying the nutritional content of food products (A)</p> Signup and view all the answers

Which of the following is NOT a method of pasteurization?

<p>Microwave Heating (B)</p> Signup and view all the answers

What is the main goal of sterilization?

<p>To eliminate all microorganisms and make the product shelf stable (D)</p> Signup and view all the answers

Based on the text, what is the typical temperature and pressure used for sterilization?

<p>121.5°C at 1.01 kg/sqcm steam pressure (A)</p> Signup and view all the answers

Which of these is NOT considered a commercially sterile product?

<p>Freshly Baked Bread (B)</p> Signup and view all the answers

Why is it important to line tin-coated steel containers used for canning?

<p>To prevent the food from reacting with the metal (D)</p> Signup and view all the answers

How does the temperature required for canning vary for different foods?

<p>Higher temperatures are required for neutral foods (A)</p> Signup and view all the answers

What is the primary reason for food trade between countries?

<p>To ensure a fair distribution of food resources. (C)</p> Signup and view all the answers

What is the term used to describe the type of malnutrition that occurs due to poverty and results in stunted growth?

<p>Relative malnutrition (A)</p> Signup and view all the answers

Which of the following countries primarily uses imported cassava for industrial purposes?

<p>India (A)</p> Signup and view all the answers

What is the key distinction between grain legumes and cereal grains?

<p>Grain legumes are a good source of protein, while cereal grains are mainly a source of carbohydrates. (D)</p> Signup and view all the answers

What is the primary cause of marasmic denutrition?

<p>Insufficient calorie intake leading to severe weight loss. (C)</p> Signup and view all the answers

Which statement accurately describes the international trade of grain legumes in Nigeria?

<p>Grain legume trade in Nigeria is primarily local, with limited exports or imports. (A)</p> Signup and view all the answers

What is the primary impact of hypocalorific diets on adults?

<p>Progressive weight loss and muscle wasting. (C)</p> Signup and view all the answers

Which of the following is an example of a tropical root tuber used in livestock feed?

<p>Cassava (B)</p> Signup and view all the answers

What is a primary source of sewage contamination in agricultural areas?

<p>Domestic activities and industrial waste (C)</p> Signup and view all the answers

Which of the following diseases is NOT associated with sewage contamination?

<p>Diabetes (B)</p> Signup and view all the answers

What method can be used to estimate the extent of sewage contamination in water?

<p>Biochemical Oxygen Demand (BOD) (C)</p> Signup and view all the answers

Which type of bacteria is most associated with food handlers and processors?

<p>Staphylococcus (D)</p> Signup and view all the answers

What should be the primary focus of personnel in food handling to prevent contamination?

<p>Maintaining personal hygiene (B)</p> Signup and view all the answers

How can sewage affect aquatic organisms like shellfish?

<p>Make them highly toxic (C)</p> Signup and view all the answers

During which stage can food contamination occur?

<p>Before harvesting, during handling, and processing (A)</p> Signup and view all the answers

Which of the following is a major vector for transmitting human pathogens?

<p>Raw foods contaminated by sewage (A)</p> Signup and view all the answers

During which phase of microbial growth is there a rapid increase in the number of cells, with a constant growth rate?

<p>Exponential Phase (B)</p> Signup and view all the answers

What happens to the growth rate of microbes during the Negative Acceleration Phase?

<p>Growth rate decreases. (B)</p> Signup and view all the answers

What is the main characteristic of the Lag Phase?

<p>No apparent growth. (D)</p> Signup and view all the answers

Which phase of microbial growth sees the highest rate of cell division?

<p>Exponential Phase (C)</p> Signup and view all the answers

In which phase of microbial growth does toxic waste accumulation begin to significantly impact the growth rate?

<p>Negative Acceleration Phase (A)</p> Signup and view all the answers

What is the primary reason for the slowing down of the growth rate during the Negative Acceleration Phase?

<p>Insufficient supply of nutrients. (C)</p> Signup and view all the answers

Why is understanding microbial growth curves important for food safety?

<p>To predict the rate of spoilage in different foods. (B)</p> Signup and view all the answers

What is the primary difference between vegetative cells and spores in regards to microbial growth?

<p>Spores are more resistant to environmental stresses than vegetative cells. (B)</p> Signup and view all the answers

Which of the following is NOT a listed source of contamination for food through soil?

<p>Windblown sand (A)</p> Signup and view all the answers

What is the primary source of contamination for the internal flesh of animals?

<p>The environment is relatively sterile (C)</p> Signup and view all the answers

Which microbial genera are commonly found on plant surfaces as a result of soil contamination?

<p>Corynebacterium, Pseudomonas, Alcaligenes, and Bacillus (C)</p> Signup and view all the answers

Which of the following foods are NOT mentioned as being susceptible to contamination from soil microbes?

<p>Dairy products (D)</p> Signup and view all the answers

Which of the following is NOT a specific mode of transmission mentioned for soil microbes to food?

<p>Contaminated packaging materials (C)</p> Signup and view all the answers

What are the primary microorganisms responsible for the spoilage of fruits, vegetables, cereals, and oilseeds?

<p>Lactic acid bacteria and molds (A)</p> Signup and view all the answers

Which of the following areas of animals are typically sterile?

<p>Internal flesh (B)</p> Signup and view all the answers

What is the primary concern for the presence of microbes in the nose and throat of animals?

<p>They can cause disease under stressful conditions. (B)</p> Signup and view all the answers

Flashcards

What is the microbial growth curve?

A plotted graph showing the growth of a microbial population over time, characterized by distinct phases.

Define generation interval

The time it takes for a microbial population to double in size.

What are factors that enhance microbial growth?

Factors that promote the growth and multiplication of microbes, including optimal temperature, pH, water activity, and nutrient availability.

What is water activity?

The amount of available water in a food, expressed as a decimal. It's a key factor in microbe growth.

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How do foods get spoilt by microbes?

A change in a food's characteristics caused by the growth and activity of microbes.

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What are spoilage indicators?

Visible or measurable signs of food spoilage, such as changes in color, texture, odor, or taste.

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What is the lag phase?

The first phase of the microbial growth curve, characterized by no apparent growth as microbes adapt to their new environment.

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What is the exponential or logarithmic phase?

The third phase of the microbial growth curve, marked by the most rapid growth rate as conditions are ideal for microbial multiplication.

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Pasteurization

A heat treatment process that eliminates harmful microbes from food without significantly affecting its quality. It's used for food like milk, beer, and fruit juices.

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High Temperature Short Time (HTST) method

A heat treatment method used in pasteurization where food is heated for a short time at a high temperature. For example, milk might be heated to 72°C for 15 seconds.

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Low Temperature Long Time (LTLT) method

A heat treatment method in pasteurization where food is heated for a long time at a lower temperature. For example, milk might be heated to 63°C for 30 minutes.

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Sterilization

A heat treatment process that eliminates all microbes from food and makes it shelf-stable. This involves heating the food to temperatures above 100°C, usually using steam under pressure. It's often used for canned goods.

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Canning

A food preservation method where sealed containers, like cans, are heated to kill microbes. It's a common method for preserving foods like fruits, vegetables, and meats.

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Heat Treatment in Food Preservation

The application of heat to packaged foods to kill harmful microorganisms, making them safe for consumption. This process is crucial for extending the shelf life of products. Examples include milk, beer, and fruit juices.

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High Acid Foods

Foods that are easier to sterilize and don't require as high temperatures. Think of fruits, vegetables, and tomatoes.

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Low Acid Foods

Foods that are more challenging to sterilize and require higher temperatures. Think of meats and vegetables like green beans.

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Food Engineering

The application of engineering principles to food processing, ensuring safe and high-quality food production.

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Foodborne Pathogens

Microorganisms that can contaminate food, potentially causing food poisoning or infection.

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Hurdle Intervention

A process involving multiple steps to inhibit or eliminate pathogens in food.

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Fermentation

Used to create a controlled environment with microorganisms to produce specific food products like yogurt, cheese, or beer.

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Food Microbiology

A branch of food science that studies microorganisms in food, their effects, and potential applications in food production.

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Resource Optimization in Food Processing

Optimizing food processes to use resources like raw materials, energy, and water efficiently, minimizing waste.

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Rheology of Foods

Studying the flow and deformation of food materials under different conditions.

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Functional Food Packaging

Designing packaging systems to keep foods fresh, safe, and of high quality throughout its shelf life.

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Soil Contamination

Microbes from animal feces, urine, decaying organisms, and sewage used as fertilizer contaminate the soil.

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Soil to Animal and Plant Contamination

Microbes from soil can attach to animals and plants when they come into contact with the soil.

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Soil Dust Contamination

Soil dust, raised by wind, vehicles, or people, can spread microbes to surfaces, water, and food.

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Protein-calorie malnutrition (PCM) or protein energy malnutrition (PEM)

A type of malnutrition where both protein and energy are deficient, often occurring together. This can lead to slow growth and delayed tissue development in children, and weight loss in adults.

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Plant Product Contamination

Fruits, vegetables, cereals, oilseeds, and root crops can be contaminated by microbes from the soil, rain, sewage, or animal waste.

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Microbes that Spoil Plant Products

Microbes like Corynebacterium, Pseudomonas, Alcaligenes, Flavobacterium, Achromobacterium, Bacillus, Coliforms, Lactobacillus, Leuconostock, Streptococcus, and Aspergillus cause spoilage in fruits, vegetables, cereals, oilseeds, and root crops.

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Relative malnutrition

A form of malnutrition that occurs when the diet lacks sufficient calories or nutrients, leading to stunted growth and delayed development. This is often seen in populations experiencing poverty.

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Marasmus (Denutrition)

A severe form of malnutrition characterized by extreme wasting and loss of muscle mass, often seen in infants and young children who are not receiving enough nutrients.

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Animal Exterior Contamination

The internal flesh of animals is typically sterile, but the exterior (skin, hair, feathers, etc.) can carry microbes from the environment.

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Food Trade

The exchange of food products between countries to balance supply and demand. This is crucial for ensuring adequate food availability across the globe.

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Animal Nose and Throat Contamination

Animal noses and throats can carry microbes that can cause disease.

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Fecal Contamination of Food

Animal fecal waste can contaminate food with pathogens like Salmonella, Enterobacteriaceae, and protozoa.

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Cassava

A starchy root vegetable widely used in livestock feed and food processing. It is a significant commodity in international trade.

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Grain legumes

Leguminous plants that produce seeds used for food, such as beans, lentils, and peas.

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Cereal Grains

Grains produced by cereal plants, such as wheat, rice, and maize (corn).

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Vitamin Deficiency

A type of nutrition where the body lacks essential vitamins, possibly due to deficiencies in the diet.

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Food Contamination

The process of microbes contaminating food, often originating from various sources like food handlers, equipment, or the environment.

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Coliform bacteria

A group of bacteria commonly found in sewage and used as an indicator of fecal contamination in water and food.

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Foodborne Illness

The presence of harmful microorganisms in food that can cause illnesses such as typhoid, cholera, diarrhea, dysentery, and hepatitis.

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Biochemical Oxygen Demand (BOD)

A process of extracting and measuring the oxygen required by microorganisms to decompose organic matter in water or waste. It indicates the level of organic pollution.

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Presumptive Coliform Test

A test used to identify the presence of coliform bacteria in water or food samples, commonly used for confirming sewage contamination.

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Microbes associated with food handlers

Staphylococcus, Salmonella, and Shigella are types of bacteria commonly associated with food handlers and can cause foodborne illnesses.

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Food Handler Hygiene

Practices aimed at preventing food contamination, including proper handwashing, equipment cleaning, and personal hygiene of food handlers.

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Lactic Acid Forming Bacteria

These bacteria contribute to the spoilage of foods like milk, cheese, and meat, they produce lactic acid, sometimes creating sour flavors.

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Study Notes

Introduction to Food Science and Technology

  • Course code is ABN 220
  • The material is property of Distance Learning Centre, University of Ibadan

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ABN 220 Introduction to Food Science and Technology PDF

Description

Test your knowledge on key concepts in food science, microbiology, and engineering. This quiz covers topics such as genetically engineered foods, pasteurization, fermentation processes, and the role of food engineering in the industry. Challenge yourself and discover what you know about food safety and preservation techniques.

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