MIZZOU FOOD SCIENCE 1030 EXAM 5 (CLARKE) QUESTIONS
AND ANSWERS LATEST UPDATED 2025/2026 A COMPLETE
SOLUTION ALL ANSWERS CORRECT VERIFIED BEST GRADED A+
FOR PASS
Microbiology - CORRECT ANSWERS the study of the physiology, genetics, growth
characteristics, survival, and behavior of microbes.
Food Microbiologists focus on - CORRECT ANSWERS microbes that grow and survive in
food.
Microbes - CORRECT ANSWERS responsible for most food borne illnesses
pathogens - CORRECT ANSWERS cause disease and death
Beneficial microbes may control harmful ones and are used for many products such as -
CORRECT ANSWERS yogurt, bread, beer, wine, and sausage.
Microorganisms are - CORRECT ANSWERS living entities that are too small to be seen
with the naked eye.
-bacteria
-molds
-yeasts
Morphology - CORRECT ANSWERS size and shape
Categories of Microorganisms - CORRECT ANSWERS Bacteria
Fungi
-yeasts and molds
,MIZZOU FOOD SCIENCE 1030 EXAM 5 (CLARKE) QUESTIONS
AND ANSWERS LATEST UPDATED 2025/2026 A COMPLETE
SOLUTION ALL ANSWERS CORRECT VERIFIED BEST GRADED A+
FOR PASS
Protozoa (parasites)
viruses
Bacteria - CORRECT ANSWERS unicellular prokaryotes found almost everywhere
Bacterial classifications - CORRECT ANSWERS -Gram stain reaction: positive or negative
-Shape: coccus, bacillus, or spirillum
-Spore-forming ability: Yes or no
Fungi - CORRECT ANSWERS Molds are unicellular or multicelled eukaryotes
-growth is evidenced by mycellium.
Yeasts are unicellular eukaryotes
-most are spherical or oval and grow faster than molds
Protozoa - CORRECT ANSWERS single celled eukaryotes
-classified by shape and size, locomotion, and life-cycle.
-Gardia, Cyclospora, Toxoplasma, and Entamoeba. Sources are intestinal tract and water
Viruses - CORRECT ANSWERS parasitic and are generally host-specific.
Most food viruses insert their RNA into the host's DNA for replication
, MIZZOU FOOD SCIENCE 1030 EXAM 5 (CLARKE) QUESTIONS
AND ANSWERS LATEST UPDATED 2025/2026 A COMPLETE
SOLUTION ALL ANSWERS CORRECT VERIFIED BEST GRADED A+
FOR PASS
Hepatitis and Norwals viruses are transmitted in foods
Most reproduction is by - CORRECT ANSWERS cell division
Lag - CORRECT ANSWERS no or slow growth, getting used to the environment.
Log - CORRECT ANSWERS rapid growth
Stationary - CORRECT ANSWERS as many cells are dying as being created
Death phase - CORRECT ANSWERS waste products are toxic, food is gone.
Sources of Microorganisms - CORRECT ANSWERS Air, water, and soils support
microbes. They contaminate everything.
The role of microbes - CORRECT ANSWERS -Useful
-Spoilage
-Pathogenic
Intrinsic factors - CORRECT ANSWERS refer to the food composition and characteristics
that influence microbial growth in the food.
Examples include:
Water activity
AND ANSWERS LATEST UPDATED 2025/2026 A COMPLETE
SOLUTION ALL ANSWERS CORRECT VERIFIED BEST GRADED A+
FOR PASS
Microbiology - CORRECT ANSWERS the study of the physiology, genetics, growth
characteristics, survival, and behavior of microbes.
Food Microbiologists focus on - CORRECT ANSWERS microbes that grow and survive in
food.
Microbes - CORRECT ANSWERS responsible for most food borne illnesses
pathogens - CORRECT ANSWERS cause disease and death
Beneficial microbes may control harmful ones and are used for many products such as -
CORRECT ANSWERS yogurt, bread, beer, wine, and sausage.
Microorganisms are - CORRECT ANSWERS living entities that are too small to be seen
with the naked eye.
-bacteria
-molds
-yeasts
Morphology - CORRECT ANSWERS size and shape
Categories of Microorganisms - CORRECT ANSWERS Bacteria
Fungi
-yeasts and molds
,MIZZOU FOOD SCIENCE 1030 EXAM 5 (CLARKE) QUESTIONS
AND ANSWERS LATEST UPDATED 2025/2026 A COMPLETE
SOLUTION ALL ANSWERS CORRECT VERIFIED BEST GRADED A+
FOR PASS
Protozoa (parasites)
viruses
Bacteria - CORRECT ANSWERS unicellular prokaryotes found almost everywhere
Bacterial classifications - CORRECT ANSWERS -Gram stain reaction: positive or negative
-Shape: coccus, bacillus, or spirillum
-Spore-forming ability: Yes or no
Fungi - CORRECT ANSWERS Molds are unicellular or multicelled eukaryotes
-growth is evidenced by mycellium.
Yeasts are unicellular eukaryotes
-most are spherical or oval and grow faster than molds
Protozoa - CORRECT ANSWERS single celled eukaryotes
-classified by shape and size, locomotion, and life-cycle.
-Gardia, Cyclospora, Toxoplasma, and Entamoeba. Sources are intestinal tract and water
Viruses - CORRECT ANSWERS parasitic and are generally host-specific.
Most food viruses insert their RNA into the host's DNA for replication
, MIZZOU FOOD SCIENCE 1030 EXAM 5 (CLARKE) QUESTIONS
AND ANSWERS LATEST UPDATED 2025/2026 A COMPLETE
SOLUTION ALL ANSWERS CORRECT VERIFIED BEST GRADED A+
FOR PASS
Hepatitis and Norwals viruses are transmitted in foods
Most reproduction is by - CORRECT ANSWERS cell division
Lag - CORRECT ANSWERS no or slow growth, getting used to the environment.
Log - CORRECT ANSWERS rapid growth
Stationary - CORRECT ANSWERS as many cells are dying as being created
Death phase - CORRECT ANSWERS waste products are toxic, food is gone.
Sources of Microorganisms - CORRECT ANSWERS Air, water, and soils support
microbes. They contaminate everything.
The role of microbes - CORRECT ANSWERS -Useful
-Spoilage
-Pathogenic
Intrinsic factors - CORRECT ANSWERS refer to the food composition and characteristics
that influence microbial growth in the food.
Examples include:
Water activity
