Food Microbiology exam questions with
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answers 2025 |\
What are microbes? - CORRECT ANSWERS ✔✔microscopic
|\ |\ |\ |\ |\ |\ |\
organisms
Most important microbes associated with food: - CORRECT
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ANSWERS ✔✔- Viruses (0.1 micrometers) |\ |\ |\ |\
- Bacteria (1 micrometer)
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- Yeasts (10 micrometers)
|\ |\ |\
- Molds (100 micrometers)
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- Parasites (varying sizes)
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Parasites - CORRECT ANSWERS ✔✔- found in raw and undercooked
|\ |\ |\ |\ |\ |\ |\ |\ |\
foods
|\ |\
- seafood, meat, vegetables
|\ |\ |\
- also transmitted by water, soil, or person-person contact
|\ |\ |\ |\ |\ |\ |\ |\
- e.g. poor hygiene or unsanitary facilities among food service
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
workers
Viruses - CORRECT ANSWERS ✔✔- food is a transportation medium
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between hosts
|\ |\
- do not multiply in food; reran in food that is under- or not cooked
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
Norovirus: |\
,- leading cause if gastroenteritis, the stomach flu
|\ |\ |\ |\ |\ |\ |\
Hepatitis A: |\ |\
- causes liver disease
|\ |\ |\
- spread primarily through contaminated food or water
|\ |\ |\ |\ |\ |\ |\
- raw shellfish are a source
|\ |\ |\ |\ |\
- can be prevented by vaccination
|\ |\ |\ |\ |\
Molds - CORRECT ANSWERS ✔✔- grow in a tangled mass of
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
mycelium
- molds replicated by spores caller conidia, visible at the top of the
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
hyphae |\
- spores are dispersed through the air
|\ |\ |\ |\ |\ |\
Molds (Fungi) - CORRECT ANSWERS ✔✔- many molds are spoilage
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
organism's
- some molds contribute character to cheeses (blue cheese) &
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
fermentations (soy sauce) |\ |\
- not known to cause gastrointestinal distress but some molds
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
cause allergic reactions, respiratory problems and/or long term
|\ |\ |\ |\ |\ |\ |\ |\
health consequences |\
- some molds on crops and foodstuffs produce "mycotoxins"
|\ |\ |\ |\ |\ |\ |\ |\ |\
(poisonous substances causing illness, e.g. aspergillum spp.)
|\ |\ |\ |\ |\ |\
Rhizioids (molds, cont.) - CORRECT ANSWERS ✔✔Root-like
|\ |\ |\ |\ |\ |\ |\
structures that anchor mold to a food |\ |\ |\ |\ |\ |\
- trim about 2cm from the top of cheese or firm fruits and
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
vegetables to avoid consuming mold rhizoids |\ |\ |\ |\ |\
, Yeasts (Fungi) - CORRECT ANSWERS ✔✔- yeast can be spoilage
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
organisms (fruit & juices, yogurt, mayonnaise) |\ |\ |\ |\ |\
- yeasts perform food fermentation (starter cultures in bread,
|\ |\ |\ |\ |\ |\ |\ |\ |\
wine, beer, and other alcoholic fermentations)
|\ |\ |\ |\ |\
Bacteria - CORRECT ANSWERS ✔✔Primary organisms implicated in
|\ |\ |\ |\ |\ |\ |\
foodbourne disease (on their own or their toxins)
|\ |\ |\ |\ |\ |\ |\ |\ |\
- salmonella spp, clostridium botulinum (toxin is very difficult to
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
destroy; forms spores), Staphylococcus aureus
|\ |\ |\ |\
Bacteria beneficial effects - CORRECT ANSWERS ✔✔- Probiotics:
|\ |\ |\ |\ |\ |\ |\ |\
bacteria with health benefits |\ |\ |\
- Fermentations (lactic acid bacteria)
|\ |\ |\ |\
Vegetative bacteria produce spores in unfavourable conditions -
|\ |\ |\ |\ |\ |\ |\ |\
CORRECT ANSWERS ✔✔- spores develop in response to
|\ |\ |\ |\ |\ |\ |\ |\
unfavourable growth conditions |\ |\
- vegetative bacteria die while spores are 'pseudo dormant'
|\ |\ |\ |\ |\ |\ |\ |\ |\
(period in an organism's life cycle when growth, development, and
|\ |\ |\ |\ |\ |\ |\ |\ |\
physical activity are temporarily stopped)
|\ |\ |\ |\ |\
- spores germinate into vegetative states when favourable
|\ |\ |\ |\ |\ |\ |\ |\
conditions return |\
What are implications of spores in food products? - CORRECT
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
ANSWERS ✔✔- spores have greater resistance to heating drying
|\ |\ |\ |\ |\ |\ |\ |\ |\
and irradiation processing than bacteria
|\ |\ |\ |\
|\ |\ |\ |\ |\
answers 2025 |\
What are microbes? - CORRECT ANSWERS ✔✔microscopic
|\ |\ |\ |\ |\ |\ |\
organisms
Most important microbes associated with food: - CORRECT
|\ |\ |\ |\ |\ |\ |\ |\
ANSWERS ✔✔- Viruses (0.1 micrometers) |\ |\ |\ |\
- Bacteria (1 micrometer)
|\ |\ |\
- Yeasts (10 micrometers)
|\ |\ |\
- Molds (100 micrometers)
|\ |\ |\
- Parasites (varying sizes)
|\ |\ |\
Parasites - CORRECT ANSWERS ✔✔- found in raw and undercooked
|\ |\ |\ |\ |\ |\ |\ |\ |\
foods
|\ |\
- seafood, meat, vegetables
|\ |\ |\
- also transmitted by water, soil, or person-person contact
|\ |\ |\ |\ |\ |\ |\ |\
- e.g. poor hygiene or unsanitary facilities among food service
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
workers
Viruses - CORRECT ANSWERS ✔✔- food is a transportation medium
|\ |\ |\ |\ |\ |\ |\ |\ |\
between hosts
|\ |\
- do not multiply in food; reran in food that is under- or not cooked
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
Norovirus: |\
,- leading cause if gastroenteritis, the stomach flu
|\ |\ |\ |\ |\ |\ |\
Hepatitis A: |\ |\
- causes liver disease
|\ |\ |\
- spread primarily through contaminated food or water
|\ |\ |\ |\ |\ |\ |\
- raw shellfish are a source
|\ |\ |\ |\ |\
- can be prevented by vaccination
|\ |\ |\ |\ |\
Molds - CORRECT ANSWERS ✔✔- grow in a tangled mass of
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
mycelium
- molds replicated by spores caller conidia, visible at the top of the
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
hyphae |\
- spores are dispersed through the air
|\ |\ |\ |\ |\ |\
Molds (Fungi) - CORRECT ANSWERS ✔✔- many molds are spoilage
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
organism's
- some molds contribute character to cheeses (blue cheese) &
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
fermentations (soy sauce) |\ |\
- not known to cause gastrointestinal distress but some molds
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
cause allergic reactions, respiratory problems and/or long term
|\ |\ |\ |\ |\ |\ |\ |\
health consequences |\
- some molds on crops and foodstuffs produce "mycotoxins"
|\ |\ |\ |\ |\ |\ |\ |\ |\
(poisonous substances causing illness, e.g. aspergillum spp.)
|\ |\ |\ |\ |\ |\
Rhizioids (molds, cont.) - CORRECT ANSWERS ✔✔Root-like
|\ |\ |\ |\ |\ |\ |\
structures that anchor mold to a food |\ |\ |\ |\ |\ |\
- trim about 2cm from the top of cheese or firm fruits and
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\ |\
vegetables to avoid consuming mold rhizoids |\ |\ |\ |\ |\
, Yeasts (Fungi) - CORRECT ANSWERS ✔✔- yeast can be spoilage
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
organisms (fruit & juices, yogurt, mayonnaise) |\ |\ |\ |\ |\
- yeasts perform food fermentation (starter cultures in bread,
|\ |\ |\ |\ |\ |\ |\ |\ |\
wine, beer, and other alcoholic fermentations)
|\ |\ |\ |\ |\
Bacteria - CORRECT ANSWERS ✔✔Primary organisms implicated in
|\ |\ |\ |\ |\ |\ |\
foodbourne disease (on their own or their toxins)
|\ |\ |\ |\ |\ |\ |\ |\ |\
- salmonella spp, clostridium botulinum (toxin is very difficult to
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
destroy; forms spores), Staphylococcus aureus
|\ |\ |\ |\
Bacteria beneficial effects - CORRECT ANSWERS ✔✔- Probiotics:
|\ |\ |\ |\ |\ |\ |\ |\
bacteria with health benefits |\ |\ |\
- Fermentations (lactic acid bacteria)
|\ |\ |\ |\
Vegetative bacteria produce spores in unfavourable conditions -
|\ |\ |\ |\ |\ |\ |\ |\
CORRECT ANSWERS ✔✔- spores develop in response to
|\ |\ |\ |\ |\ |\ |\ |\
unfavourable growth conditions |\ |\
- vegetative bacteria die while spores are 'pseudo dormant'
|\ |\ |\ |\ |\ |\ |\ |\ |\
(period in an organism's life cycle when growth, development, and
|\ |\ |\ |\ |\ |\ |\ |\ |\
physical activity are temporarily stopped)
|\ |\ |\ |\ |\
- spores germinate into vegetative states when favourable
|\ |\ |\ |\ |\ |\ |\ |\
conditions return |\
What are implications of spores in food products? - CORRECT
|\ |\ |\ |\ |\ |\ |\ |\ |\ |\
ANSWERS ✔✔- spores have greater resistance to heating drying
|\ |\ |\ |\ |\ |\ |\ |\ |\
and irradiation processing than bacteria
|\ |\ |\ |\
