The key to preventing food poisoning caused by the bacterium Staphylococcus aureus is to not allow food to remain for a long period in an unpreserved state at temperatures between which range?
a. 40 to 120F c. 40 to 140F
b. 30 to 60F d. 200to 400F
Question 2When did Louis Pasteur discover the presence of microbes and make food preservation safer?
a. 1850s c. 1870s
b. 1860s d. 1880s
Question 3As a general rule, for every ____ lower in temperature, the shelf life of a particular food is increased by two to five times over what it would be at room temperature.
a. 20F c. 15F
b. 25F d. 10F
Question 4Mechanical refrigeration that allowed food to be kept cool for an extended period of time was developed in the:
a. Late 1700s c. Late 1900s
b. Early 1800s d. Late 1800s
Question 5These microbes are used extensively in the food industry because the enzymes they produce cause the fermentation of carbohydrates.
a. Clostridium botulinum c. Salmonellae
b. Aspergillus flavus d. Saccharomycetaceae
Question 6The optimal temperature for most mold growth is located between which temperature range?
a. 57 to 103F c. 57 to 74F
b. 100 to 156F d. 77 to 86F
Question 7This mycotoxin is responsible for the deaths and illnesses of humans and animals all around the world.
a. Clostridium botulinum c. Salmonellae
b. Aspergillus flavus d. Saccharomycetaceae
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