er/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98oFood
of 610/20/2026https://www.stuvia.com/user/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98oFood
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Microbiology 1.pdf10/20/2026, 4:09:33 AM
Microbiolo
Food Microbiology
Study online at https://quizlet.com/_e5edmr
1. Which of the following is NOT part of the production of Malting
wine?
clarification
starter cultures
sulfur dioxide
malting
must
2. Which of the following is not considered an extrinsic ethanol content
factor for food spoilage?
storage temperature
amount of preservatives
degree of processing
ethanol content
storage packaging
3. All of the following factors would increase the chances the production of benzoic
of food spoiling EXCEPT: acid.
increased water activity.
a neutral pH.
fortified food.
the production of benzoic acid.
grinding food
4. On which of the following foods can Staphylococcus salty ham
aureus multiply with little competition?
salty ham
milk
jam
bread
5. canning
1/6
er/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98oFood
26https://www.stuvia.com/user/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98oFood
Page 1 of 610/20/2026https://www.stuvia.com/user/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98
Microbiology 1.pdf10/20/2026,Microbiology
4:09:33 AM1.pdf10/2
,er/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98oFood
of 610/20/2026https://www.stuvia.com/user/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98oFood
Page 2 of 610/20/2026https://www.stuvia.com/user/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98
Microbiology 1.pdf10/20/2026, 4:09:33 AM
Microbiolo
Food Microbiology
Study online at https://quizlet.com/_e5edmr
Which of the following methods of preserving food is
considered commercial sterilization?
gamma radiation
canning
filtration
drying
6. The fungus Aspergillus oryzae is involved in the pro- soy sauce.
duction of
coffee.
soy sauce.
kimchi.
chocolate.
sauerkraut.
7. Rennin is an enzyme used to make
an enzyme used to make cheese. cheese.
a fungal product that inhibits bacterial growth.
a starter substance for making bread rise.
a toxin produced in spoiled food.
a by-product of bacterial fermentation that enhances
the flavor of meat
8. Which organism causes foodborne intoxication? Staphylococcus aureus
A.
Staphylococcus aureus
B.
Lactobacillus species
C.
Shiga toxin-producing E. coli
D.
Campylobacter species
2/6
er/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98oFood
26https://www.stuvia.com/user/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98oFood
Page 2 of 610/20/2026https://www.stuvia.com/user/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98
Microbiology 1.pdf10/20/2026,Microbiology
4:09:33 AM1.pdf10/2
of 610/20/2026https://www.stuvia.com/user/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98oFood
Page 1 of 610/20/2026https://www.stuvia.com/user/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98
Microbiology 1.pdf10/20/2026, 4:09:33 AM
Microbiolo
Food Microbiology
Study online at https://quizlet.com/_e5edmr
1. Which of the following is NOT part of the production of Malting
wine?
clarification
starter cultures
sulfur dioxide
malting
must
2. Which of the following is not considered an extrinsic ethanol content
factor for food spoilage?
storage temperature
amount of preservatives
degree of processing
ethanol content
storage packaging
3. All of the following factors would increase the chances the production of benzoic
of food spoiling EXCEPT: acid.
increased water activity.
a neutral pH.
fortified food.
the production of benzoic acid.
grinding food
4. On which of the following foods can Staphylococcus salty ham
aureus multiply with little competition?
salty ham
milk
jam
bread
5. canning
1/6
er/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98oFood
26https://www.stuvia.com/user/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98oFood
Page 1 of 610/20/2026https://www.stuvia.com/user/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98
Microbiology 1.pdf10/20/2026,Microbiology
4:09:33 AM1.pdf10/2
,er/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98oFood
of 610/20/2026https://www.stuvia.com/user/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98oFood
Page 2 of 610/20/2026https://www.stuvia.com/user/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98
Microbiology 1.pdf10/20/2026, 4:09:33 AM
Microbiolo
Food Microbiology
Study online at https://quizlet.com/_e5edmr
Which of the following methods of preserving food is
considered commercial sterilization?
gamma radiation
canning
filtration
drying
6. The fungus Aspergillus oryzae is involved in the pro- soy sauce.
duction of
coffee.
soy sauce.
kimchi.
chocolate.
sauerkraut.
7. Rennin is an enzyme used to make
an enzyme used to make cheese. cheese.
a fungal product that inhibits bacterial growth.
a starter substance for making bread rise.
a toxin produced in spoiled food.
a by-product of bacterial fermentation that enhances
the flavor of meat
8. Which organism causes foodborne intoxication? Staphylococcus aureus
A.
Staphylococcus aureus
B.
Lactobacillus species
C.
Shiga toxin-producing E. coli
D.
Campylobacter species
2/6
er/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98oFood
26https://www.stuvia.com/user/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98oFood
Page 2 of 610/20/2026https://www.stuvia.com/user/????????????????????"OP@)(@)(*#@(#*@#&*$^&)(*@)$*$(&(Y&*&%Y&*(@)&$(&%*&%*&(&%@&*($#(*&98
Microbiology 1.pdf10/20/2026,Microbiology
4:09:33 AM1.pdf10/2
