Food Microbiology Exam questions
and answers graded 100%
fields - ANS✅✅the following are ________ of food microbiology:
human, food, animal, microbes
bacteria - ANS✅✅food-related microbes:
pathogenic, spoilage, beneficial
fungi - ANS✅✅food-related microbes:
pathogenic, starter cultures, spoilage
viruses - ANS✅✅food-related microbes:
disease causing, economic loss
parasites - ANS✅✅food-related microbes:
disease causing
USDA FSIS - ANS✅✅food safety:
meats, poultry, egg (liquid, dehydrated, frozen)
FDA - ANS✅✅food safety:
all food w/shelled egg - not meat, poultry, alcohol
CDC - ANS✅✅food safety:
investigate outbreaks
EPA - ANS✅✅food safety:
insecticides, fungicides, herbicides
, variable plan - ANS✅✅sampling plan
non grouped quantitative results
normal distribution required (typically not enough microorganisms to be realistic)
attribute plan - ANS✅✅sampling plan
qualitative analytical results, grouped quantitative results
based on #'s seen in groups
two class sampling plan - ANS✅✅used for pathogens w/ severe hazard - no pathogens permitted
n - ANS✅✅sampling plan:
number of sample units to be chosen
m - ANS✅✅sampling plan:
microbiological limit per sample
c - ANS✅✅sampling plan:
maximum allowable number of units yielding a positive result (# of sample that can have
microorganisms)
0 - ANS✅✅for a two class sampling plan what is the typical n and m numbers?
M - ANS✅✅sampling plan:
a microbiological limit above which sampling results are not acceptable
three class sampling plan - ANS✅✅used for indicators and pathogens with moderate hazard
indicator organisms criteria - ANS✅✅present and detectable in all foods whose quality is to be
assessed
indicator organisms criteria - ANS✅✅growth and numbers should have a negative correlation with
product quality
and answers graded 100%
fields - ANS✅✅the following are ________ of food microbiology:
human, food, animal, microbes
bacteria - ANS✅✅food-related microbes:
pathogenic, spoilage, beneficial
fungi - ANS✅✅food-related microbes:
pathogenic, starter cultures, spoilage
viruses - ANS✅✅food-related microbes:
disease causing, economic loss
parasites - ANS✅✅food-related microbes:
disease causing
USDA FSIS - ANS✅✅food safety:
meats, poultry, egg (liquid, dehydrated, frozen)
FDA - ANS✅✅food safety:
all food w/shelled egg - not meat, poultry, alcohol
CDC - ANS✅✅food safety:
investigate outbreaks
EPA - ANS✅✅food safety:
insecticides, fungicides, herbicides
, variable plan - ANS✅✅sampling plan
non grouped quantitative results
normal distribution required (typically not enough microorganisms to be realistic)
attribute plan - ANS✅✅sampling plan
qualitative analytical results, grouped quantitative results
based on #'s seen in groups
two class sampling plan - ANS✅✅used for pathogens w/ severe hazard - no pathogens permitted
n - ANS✅✅sampling plan:
number of sample units to be chosen
m - ANS✅✅sampling plan:
microbiological limit per sample
c - ANS✅✅sampling plan:
maximum allowable number of units yielding a positive result (# of sample that can have
microorganisms)
0 - ANS✅✅for a two class sampling plan what is the typical n and m numbers?
M - ANS✅✅sampling plan:
a microbiological limit above which sampling results are not acceptable
three class sampling plan - ANS✅✅used for indicators and pathogens with moderate hazard
indicator organisms criteria - ANS✅✅present and detectable in all foods whose quality is to be
assessed
indicator organisms criteria - ANS✅✅growth and numbers should have a negative correlation with
product quality
