Q: UHT (Ultra-High Temperature) processing typically involves:

$$135\text{--}150\ ^\circ\mathrm{C}$$ for 2\text{--}5\ \mathrm{seconds}$

Question 1

Which of the following best explains why mycoprotein is considered a valuable meat substitute in vegetarian diets?

Accepted Answer

It is a fungal product made from mycelium, high in protein and containing all essential amino acids.

Question 2

Which of the following is NOT a macroalgae?

Accepted Answer

Spirulina

Question 3

Cyanobacteria, often marketed as 'blue-green algae,' are best classified as:

Accepted Answer

Bacteria

Question 4

Which food is produced using fermentation of soybeans?

Accepted Answer

Miso

Question 5

Which type of spoilage is caused by fat oxidation?

Accepted Answer

Chemical

Question 6

Which pathogen can grow at refrigeration temperatures and is a concern in deli meats and soft cheeses?

Accepted Answer

Listeria monocytogenes

Question 7

Which foodborne pathogen is most commonly associated with vomiting and diarrhea outbreaks in the United States?

Accepted Answer

Norovirus

Question 8

What is the typical percentage of moisture reduction achieved during food dehydration?

Accepted Answer

80–95%

Question 9

Why is a pH of 4.6 considered critical in food preservation?

Accepted Answer

It inhibits Clostridium botulinum.

Question 10

Foods with a pH greater than 4.6 require which preservation method to ensure safety?

Accepted Answer

Pressure canning

Question 11

Pasteurization is best described as:

Accepted Answer

Mild heat treatment that kills pathogens

Question 12

UHT (Ultra-High Temperature) processing typically involves:

Accepted Answer

$$135	ext{--}150\ ^\circ\mathrm{C}$$ for 2	ext{--}5\ \mathrm{seconds}$

Question 13

What is the main concept behind hurdle technology in food preservation?

Accepted Answer

Using multiple mild preservation methods together

Question 14

Which of the following is NOT a hurdle used in the preservation of fermented sausage?

Accepted Answer

High oxygen

Question 15

Smart packaging in food technology is primarily designed to:

Accepted Answer

Indicate freshness

Question 16

A loaf of bread left out in a humid environment develops a fuzzy green growth and a musty odor. Which type of spoilage is this, and what is the likely cause?

Accepted Answer

Microbial spoilage caused by mold growth

Question 17

A food manufacturer wants to preserve a fruit juice without using heat to maintain its fresh flavor. Which modern technology would be most appropriate?

Accepted Answer

High-Pressure Processing (HPP)

Question 18

Which of the following best describes the nutritional benefits of edible fungi?

Accepted Answer

High in protein, rich in B vitamins and vitamin D, low in fat and calories

Question 19

A batch of pickles is made by submerging cucumbers in a brine solution. Over time, the pickles develop a sour taste and become preserved. Which preservation principle is primarily at work?

Accepted Answer

Lowering of pH through fermentation

Question 20

A patient develops food poisoning after eating rice that was left at room temperature for several hours. Which pathogen is most likely responsible?

Accepted Answer

Bacillus cereus

Question 21

Which equation best represents the relationship between water activity ($$a_w) $$and microbial growth in food preservation?

Accepted Answer

$$a_w = \frac{P}{P_0$}$$,\ where\ P\ is\ the\ vapor\ pressure\ of\ water\ in\ the\ food\ and\ $$P_0$$\ is\ the\ vapor\ pressure\ of\ pure\ water$

lec 24:Food and Industrial Microbiology: Microbial Foods, Fermentation, Spoilage, and Preservation

Study Guide - Practice Questions

Study Guide - Flashcards