[LEC] Additional Info Midterms

Question 1

in 10 000 - 20 000 BC, what is the siginificant development in foods

Answer 1

Nomadic population used crops

Question 2

in 18 000 BC, what is the siginificant development in foods

Answer 2

Barley flourished in Nile

Question 3

in 9 000 BC, what is the siginificant development in foods

Answer 3

Animals domestication (e.g. goats and sheep)

Question 4

in 7000 BC , what is the significant development in foods

Answer 4

first evidence of beer manufacture

Question 5

bet 6100 and 5800 BC , what is the significant development in foods

Answer 5

first fermented milk in Anatolia after cow was discovered

Question 6

in 3000 BC , what is the significant development in foods

Answer 6

Wines prepared by Assyrians

Milk, butter, and cheese used by Egyptians

Question 7

in 1500 BC , what is the significant development in foods

Answer 7

Fermented sausages prepared by ancient
Babylonians and Chine

Question 8

in 3000 BC , what is the significant development in food production

Answer 8

: Iraq developed an agricultural economy and
livestock breeding. Construction of irrigation canals.

Question 9

Bet 8000 and 10 000 BC what were the food preservation methods used to remove spoilage

Answer 9

drying, cooking, baking,
smoking, salting, sugaring, low-temperature storage (in
ice), storage without air (in pits), fermentation, pickling,
and spicing

Question 10

Some life forms arose spontaneously from nonliving (decaying) matter.

Suggests that animalcules were present in different matters

Answer 10

Abiogenesis (Spontaneous generation)

Question 11

Animalcules could generate by themeselves; they originate from a
living materials

Answer 11

Biogenesis

Question 12

Total quality management can be applied from
farm to fork to control micro organisms, to
prevent microbial growth, and to protect foods
against contamina tion of spoilage and
pathogenic microorganisms.

Answer 12

food safety

Question 13

Physiological characteristics are studied to determine the cellular
response of microbes to different conditions

Answer 13

Microbial Physiology and Food Presrvation

Question 14

Food preservation technique manipulate ___ or ___
factors to slow or stop microbial growth and inactivate microbes.

Answer 14

intrinsic
extrinsic

Question 15

Studying the behavior of microbes in foods
involves their enumeration and isolation.

Answer 15

microbiological analysis of food

Question 16

example of microbiological analysis of food

Answer 16

serial dilution, plating, streak for isolation to obtain pure colonies

Question 17

Identify and control food safety hazards and the
requirements

Answer 17

International Organization for Standardization (ISO) 22 000

Question 18

ISO 22 000 requirement involves:

• ___communication

Answer 18

interactive

Question 19

ISO 22 000 requirement involves:

• ___management

Answer 19

system

Question 20

ISO 22 000 requirement involves:

__programs

Answer 20

pre requisite

Question 21

ISO 22 000 requirement involves:

_____in organizations, production, processing,
transport, and distribution of food products

Answer 21

HACCP

Question 22

Provides a framework for the hygienic production of
food rather than identifying problems by accepting
and rejecting batches based on risks

Answer 22

Good Manufacturing Practices (GMP)

Question 23

5 P of Good Manufacturing Practices

Answer 23

People
Premises
Products
Procedures
Processes

Question 24

MRA involves s estimation of the level of risk by doing

Answer 24

Risk assessment
risk communication
risk management

Question 25

MRA Risk assessment include

Answer 25

hazard identification hazard characterization exposure assessment risk characterization

Question 26

MRA risk management include

Answer 26

assess policy alternatives select and implement appropriate options

Question 27

MRA risk communication include

Answer 27

interactive exchange of information and opinions

Question 28

- identify the pathogens present in foods

Answer 28

hazard identification

Question 29

qualitative/quantitative evaluation of the adverse effects of a risk

Answer 29

hazard characterization

Question 30

hazard estimation based on food consumption patterns and incidence of the hazard

Answer 30

exposure assessment

Question 31

qualitative/quantitative estimation of probability and consequence of illness caused by hazards

Answer 31

risk characterization

Question 32

Food microbiology is a course to study the following

Answer 32

* relationship of habitat * the food preservation * the occurrence of microorganisms in foods * the effect of environment on growth of microorganisms in foods * the food bioprocessing and biopreservation * the microbiology of food spoilage * the food manufacture * the foodborne diseases * the physical, chemical, and biological destruction of microorganisms in foods * the metabolic, physiological, and genetic characteristics of microbe * the microbiological examination of foods and food safety.

Question 33

Food Microbiology Identifies and solve the problems related to food production, processing, distribution, storage, and consumption. It helps to:

Answer 33

develop methods for rapid and effective detection of spoilage and pathogenic microorganisms * improve microbiological quality of foods * develop desirable microbial strains by recombinant DNA technology * produce fermented foods of better quality * develop thermostable enzymes for food processing * develop methods to remove bacteria from food and equipment surfaces * develop methods for effective control of spoilage and pathogenic microorganisms in food.

Question 34

What is the purpose of HACCP in food safety? Choices: To analyze hazards and control critical points throughout food production To only inspect final products To regulate food prices To manage food transportation only

Answer 34

To analyze hazards and control critical points throughout food production

Question 35

Which early food preservation method was used between 6260 and 10000 BC? Drying Refrigeration Canning Irradiation

Answer 35

Drying

Question 36

When was the first evidence of beer manufacture recorded? 18000 BC 9000 BC 7000 BC 3000 BC

Answer 36

7000 BC

Question 37

What did Anthony van Leeuwenhoek observe between 1676-1683? Choices: Different types of animalcules Bacterial endospores Food fermentation processes Viral particles

Answer 37

Different types of animalcules

Question 38

Who first introduced the term "bacteria" and reported at least 16 bacterial species in four genera? Anthony van Leeuwenhoek Ferdinand Cohn Christian Gottfried Ehrenberg Louis Pasteur

Answer 38

Christian Gottfried Ehrenberg

Question 39

Which scientist used the "swan-neck flask" experiment to disprove spontaneous generation?

Answer 39

Louis Pasteur

Question 40

Which scientist formulated the enrichment culture technique and isolated the first pure cultures from natural samples?

Answer 40

Martinus W. Beijerinck

Question 41

Which scientist developed the preliminary classification system of bacteria and discovered that some bacteria produced endospores?

Answer 41

Ferdinand Cohn

Question 42

What was the significant contribution of Francesco Redi's experiment in 1668? He discovered bacterial endospores He proved rotting meat doesn't spontaneously produce maggots He developed the pasteurization process He isolated bacteria in pure cultures

Answer 42

He proved rotting meat doesn't spontaneously produce maggots

Question 43

What was the significance of Koch's Postulates? - It proved the relationship between specific microorganisms and diseases - It established methods for food preservation - It disproved spontaneous generation - It established fermentation principles

Answer 43

It proved the relationship between specific microorganisms and diseases

Question 44

Number of generations is computer using what formula

Answer 44

Nt = No * 2^n

Question 45

Generation time formula includes

Answer 45

G = t/n G = t / (3.3 log Nt / N0)

Question 46

Find the generation time of a bacterial population that grows from 10,000 cells to 1,000,000 cells in 2 hours of time

Answer 46

G = 18 minutes