FOS 3042 Exam 4 Questions and Answers Latest Update 2025-2026
Which of the following does not act like a photosensitizer?
Casein
Riboflavin
Chlorophyll
Vitamin B2 - Answers casein
Which of the following symptoms may indicate chill injury?
Surface lesions
Internal discoloration
Failure to ripen normally
All of these - Answers All of these
Which of the following is not a result of light exposure of food?
Off-flavor formation in milk
Discoloration of cured meat
Reduced tenderness and juiciness in meat
Destruction of vitamins - Answers Reduced tenderness and juiciness in meat
Chill injury in fruits and vegetables can occur at temperatures as high as
52 degrees F
56 degrees F
66 degrees F
72 degrees F - Answers 56 F
Which of the following is not added to foods with the purpose of controlling microbial growth?
Nitrites
Glycerin
Phosphates
, Sorbic acid - Answers Glycerin
Which is correct about commercial sterility?
A commercially sterile product is sterile until you take it home.
The purpose is to kill all microbes.
A commercially sterile product may contain a viable spore that cannot grow due to various
properties of the food.
Glassware used in a microbiology lab is commercially sterile. - Answers A commercially sterile
product may contain a viable spore that cannot grow due to various properties of the food.
What causes plasmolysis?
Saturating the taste buds with favorite food.
Shaking beverages.
Rehydrating previously dried food.
Placing food in syrup or brine. - Answers Placing food in syrup or brine.
Irradiation is approved for use with
any food in which microbial growth needs to be controlled.
spices, seeds, lettuce, potatoes, meat.
milk, juice, pizza, fish.
pet foods. - Answers spices, seeds, lettuce, potatoes, meat.
The most common way of reducing foodborne pathogens in food is
to properly cook the food
store food at room temperature
to use sterile containers
to use a microwave - Answers to properly cook the food
What organism was the number one cause of bacterial foodborne illness in the United States in
2012?
Salmonella
Campylobacter
Which of the following does not act like a photosensitizer?
Casein
Riboflavin
Chlorophyll
Vitamin B2 - Answers casein
Which of the following symptoms may indicate chill injury?
Surface lesions
Internal discoloration
Failure to ripen normally
All of these - Answers All of these
Which of the following is not a result of light exposure of food?
Off-flavor formation in milk
Discoloration of cured meat
Reduced tenderness and juiciness in meat
Destruction of vitamins - Answers Reduced tenderness and juiciness in meat
Chill injury in fruits and vegetables can occur at temperatures as high as
52 degrees F
56 degrees F
66 degrees F
72 degrees F - Answers 56 F
Which of the following is not added to foods with the purpose of controlling microbial growth?
Nitrites
Glycerin
Phosphates
, Sorbic acid - Answers Glycerin
Which is correct about commercial sterility?
A commercially sterile product is sterile until you take it home.
The purpose is to kill all microbes.
A commercially sterile product may contain a viable spore that cannot grow due to various
properties of the food.
Glassware used in a microbiology lab is commercially sterile. - Answers A commercially sterile
product may contain a viable spore that cannot grow due to various properties of the food.
What causes plasmolysis?
Saturating the taste buds with favorite food.
Shaking beverages.
Rehydrating previously dried food.
Placing food in syrup or brine. - Answers Placing food in syrup or brine.
Irradiation is approved for use with
any food in which microbial growth needs to be controlled.
spices, seeds, lettuce, potatoes, meat.
milk, juice, pizza, fish.
pet foods. - Answers spices, seeds, lettuce, potatoes, meat.
The most common way of reducing foodborne pathogens in food is
to properly cook the food
store food at room temperature
to use sterile containers
to use a microwave - Answers to properly cook the food
What organism was the number one cause of bacterial foodborne illness in the United States in
2012?
Salmonella
Campylobacter
