Food Microbiology Quiz

What is the primary goal of drying food?

• To make food look better

• To remove water and reduce microbial growth

• To increase food acidity

Which type of heat is more effective in microbial inactivation?

• Dry heat

• Moist heat

• Both A and B are equally effective

What does D-value represent in food microbiology?

• Degree of dryness

• Temperature limit for food safety

• Time to reduce bacteria by 1 log cycle

What makes bacterial spores resistant during drying?

• Acidic pH

• Presence of air

• Dehydrated protoplasm and multilayer coat

What condition promotes microbial spoilage after drying?

• Low aw

• High salt content

• Rehydration with high aw materials

Mycotoxins are produced by which of the following?

• Molds

• Yeasts

• Bacteria

What is aflatoxin mainly produced by?

• Penicillium

• Aspergillus

• Clostridium

What is the aw range where Salmonella cannot multiply?

• Below 0.95

• Below 0.92

• Below 0.85

What drying method uses electromagnetic waves for heating?

• Hot air drying

• Infrared drying

• Microwave and RF drying

What is a chemical pretreatment for decontamination?

• Blanching

• Chlorinating

• Irradiation