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Food microbiology: Quiz


Question 1: It is now known that many strains of E. coli act as pathogens inducing serious gastrointestinal diseases and even death in ________.
MindHomoHumanHuman evolution

Question 2: Exopolysaccharides generally constitute of monosaccharides and some non-carbohydrate substituents (such as acetate, pyruvate, succinate, and ________).
PhosphateAdenosine triphosphatePhosphorusPhosphate homeostasis

Question 3: [1] However "good" bacteria such as ________ are becoming increasingly important in food science.
Dietary fiberLactobacillus reuteriLactobacillus caseiProbiotic

Question 4: Potential diseases include ________ and tumors in different organs (heart, liver, kidney, nerves), gastrointestinal disturbances, alteration of the immune system, and reproductive problems.

Question 5: A common effect of these fermentations is that the food product is less hospitable to other ________, including pathogens and spoilage-causing microorganisms, thus extending the food's shelf-life.

Question 6: More information is available concerning ________ than any other organism, thus making E. coli the most thoroughly studied species in the microbial world.
Helicobacter pyloriPathogenic bacteriaPseudomonas aeruginosaEscherichia coli

Question 7: Pathogenic ________, viruses and toxins produced by microorganisms are all possible contaminants of food.
Gram-positive bacteriaCorynebacteriumBacteriaGram-negative bacteria

Question 8: ________, especially S. cerevisiae, is used to leaven bread, brew beer and make wine.

Question 9: Protozoan parasites associated with food and water can cause illness in ________.
HumanHomoMindHuman evolution

Question 10: However, toxins produced by contaminants may not be heat-labile, and some will not be eliminated by ________.


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