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Questions and Answers
What does the thermal death point (TDP) of a microorganism refer to?
What does the thermal death point (TDP) of a microorganism refer to?
- The temperature at which a microorganism begins to reproduce
- The lowest temperature at which all microbes are killed in a 10-minute exposure (correct)
- The temperature at which a microorganism's proteins are denatured
- The highest temperature a microorganism can survive
Which of the following microorganisms is more heat tolerant?
Which of the following microorganisms is more heat tolerant?
- Staphylococcus
- Salmonella
- C. botulinum (correct)
- E. coli
What does the thermal death time (TDT) refer to?
What does the thermal death time (TDT) refer to?
- The time it takes for a microorganism's proteins to denature at a given temperature
- The time it takes for a microorganism to reproduce at a given temperature
- The time it takes for a microorganism to die at its thermal death point
- The length of time needed to kill all microorganisms in a sample at a given temperature (correct)
What are inanimate items that may harbor microbes and aid in disease transmission called?
What are inanimate items that may harbor microbes and aid in disease transmission called?
What are the two factors that influence the level of cleanliness required for a particular fomite?
What are the two factors that influence the level of cleanliness required for a particular fomite?
Why is the bacterium Clostridium botulinum often found in canned foods?
Why is the bacterium Clostridium botulinum often found in canned foods?
What is the primary reason for controlling the growth of microbes on frequently used items by humans?
What is the primary reason for controlling the growth of microbes on frequently used items by humans?
What determines the level of cleanliness required for a particular fomite?
What determines the level of cleanliness required for a particular fomite?
Why is the bacterium Clostridium botulinum often associated with food contamination in canned foods?
Why is the bacterium Clostridium botulinum often associated with food contamination in canned foods?
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