MCB 3023: Final exam 4 study
Questions Unit 8 (CH 41, 42) With
Quality Answers 2026 Updated.
A food spoilage process called _______________ results in the release of foul-smelling amine
compounds - Answer putrefaction
T/F: Temperature and relative humidity are important intrinsic factors in determining the rate of
food spoilage - Answer False
T/F: Filtration is sometimes used to remove organisms from beer because it has less effect on
the flavor than pasteurization - Answer True
T/F: Growth of yeasts and molds will be favored in more acidic foods - Answer True
Which of the following can function better at lower pH?
A. yeasts and molds
B. bacteria
C. viruses
D. protozoa - Answer A
A major organism involved in the production of ergot is
A. Pseudomonas fluorescens
B. Escherichia coli
C. Claviceps purpura
D. Aspergillus niger - Answer C
Ergotism involves microorganism production of
A. thermostable enzymes
B. hallucinogenic alkaloids
C. sweeteners
D. flavoring compounds - Answer B
the first person to use heating processes to preserve foods was
A. Louis Pasteur
, B. Jacque Monod
C. Robert Koch
D. Nicholas Appert - Answer D
The use of plastic film to wrap meat products can result in increased surface growth of
microorganisms in part because of exposure to
A. oxygen
B. N2 which comprises approximately 78% of gas in the atmosphere
C. carbon dioxide
D. water - Answer A
Lysozyme is an important antimicrobial substance found at high levels in which food?
A. fish
B. eggs
C. vegetables
D. fruits - Answer B
Microorganisms that grow in media with low water availability are called
___________________ - Answer xerophilic
T/F: Atmosphere is important in food spoilage; high H2S tends to reduce spoilage, while high
CO2 tends to increase spoilage - Answer False
Nisin
A. is a small amphiphilic peptide that disrupts membrane integrity and function
B. is a food additive that blocks the growth of some gram-positive bacteria
C. is a bacteriocin produced by some strains of Lactococcus lactis
D. all of the choices - Answer D
Which of the following represents ways in which canned foods may undergo spoilage?
A. Spoilage before canning
B. As a result of underprocessing during canning
C. Leakage of contaminated water through can seams during cooling
D. all of the choices - Answer D
A chemical that is effective in preserving foods with a low pH such as bread is
Questions Unit 8 (CH 41, 42) With
Quality Answers 2026 Updated.
A food spoilage process called _______________ results in the release of foul-smelling amine
compounds - Answer putrefaction
T/F: Temperature and relative humidity are important intrinsic factors in determining the rate of
food spoilage - Answer False
T/F: Filtration is sometimes used to remove organisms from beer because it has less effect on
the flavor than pasteurization - Answer True
T/F: Growth of yeasts and molds will be favored in more acidic foods - Answer True
Which of the following can function better at lower pH?
A. yeasts and molds
B. bacteria
C. viruses
D. protozoa - Answer A
A major organism involved in the production of ergot is
A. Pseudomonas fluorescens
B. Escherichia coli
C. Claviceps purpura
D. Aspergillus niger - Answer C
Ergotism involves microorganism production of
A. thermostable enzymes
B. hallucinogenic alkaloids
C. sweeteners
D. flavoring compounds - Answer B
the first person to use heating processes to preserve foods was
A. Louis Pasteur
, B. Jacque Monod
C. Robert Koch
D. Nicholas Appert - Answer D
The use of plastic film to wrap meat products can result in increased surface growth of
microorganisms in part because of exposure to
A. oxygen
B. N2 which comprises approximately 78% of gas in the atmosphere
C. carbon dioxide
D. water - Answer A
Lysozyme is an important antimicrobial substance found at high levels in which food?
A. fish
B. eggs
C. vegetables
D. fruits - Answer B
Microorganisms that grow in media with low water availability are called
___________________ - Answer xerophilic
T/F: Atmosphere is important in food spoilage; high H2S tends to reduce spoilage, while high
CO2 tends to increase spoilage - Answer False
Nisin
A. is a small amphiphilic peptide that disrupts membrane integrity and function
B. is a food additive that blocks the growth of some gram-positive bacteria
C. is a bacteriocin produced by some strains of Lactococcus lactis
D. all of the choices - Answer D
Which of the following represents ways in which canned foods may undergo spoilage?
A. Spoilage before canning
B. As a result of underprocessing during canning
C. Leakage of contaminated water through can seams during cooling
D. all of the choices - Answer D
A chemical that is effective in preserving foods with a low pH such as bread is
