Name______________________________ Student ID #________________________ FST 104 Fall 2008 Final exam (December 10, 2008) PLEASE RECORD YOUR

TEST VERSION LETTER (shown on page 11 of the exam) and the answers to questions 1-67 on a blue Scantron form UCD2000 using a #2 pencil. (If you did not bring the Scantron form, circle the letter of the correct answer directly on the exam pages. We will correct your exam by hand and assess a penalty of twenty points.) [3 points each] 1. Which of the following gases is typically used to replace part of the air in modified atmosphere storage of fish or vegetables?
A B C D E O2 Ozone Cl2 (chlorine) TMAO (trimethylamine oxide) CO2 (carbon dioxide)

2.

Which of the following is not a result of Bacillus growth during Natto fermentation?
A B C D E Decrease the amount of pancreatic inhibitor present in the raw material Improve nutrient availability and digestibility Produce NH3 and complex flavors Produce a sticky polymer Decrease the pH of the starting material to stabilize the food against microbial attack

3.

What is the aw below which no bacterial pathogen will grow?

A 0.97 B 0.92 C 0.90 D 0.85 E 0.60

4.

When a bacterial cell is shifted from a lower growth temperature to a higher growth temperature, it must maintain its membrane fluidity. How does it do that?
A By more efficiently losing Mg+2 ions from the cell B By more effectively excluding hydrogen ions from the cell C By increasing the proportion of the most temperature-sensitive enzyme in the membrane D By increasing the proportion of saturated fatty acids in the membrane E By increasing the proportion of unsaturated fatty acids in the membrane

5.

A food was found to spoil after 12 hours at 30 C. Assuming that the Tmin for the spoilage organism is 7 C and that the Topt is 40 C, how long would it have taken the food to spoil at 10 C?
A B C D E 3 hours 6 hours 12 hours 24 hours 48 hours

6.

Which of the following is not a feature that makes E. coli 0157:H7 (EHEC) such a dangerous pathogen?
A B C D E It produces a "Shiga-like" cytotoxin It is more acid tolerant than most other E. coli strains It can cause Hemolytic Uremic Syndrome (HUS) It has a low infective dose It survives cooking to 160 F (71 C)

7.

Which of the listed microbes would grow over about the same redox range as Lactococcus (Streptococcus) lactis?
A Pseudomonas fragi B Campylobacter jejuni C Staphylococcus aureus D Aspergillis oryzae E Clostridium botulinum

8.

Compared to cheese made using lactic acid bacteria, cheese made only with rennin is usually:
A B C D E Found only in Switzerland Less susceptible to microbial spoilage More of a health threat due to Listeria monocytogenes Less of a health threat because it contains no Listeria monocytogenes More acidic

9.

Which of the following is not true about antibiotics?

A B C D E Only nontherapeutic antibiotics can be used in foods Nisin is proven to be a clinically useful antibiotic Antibiotics can be used as animal feed supplements Penicillin kills pathogens by affecting the cell wall synthesis One of the concerns with antibiotics is that the bacteria can develop antibiotic resistance

10.

CASE STUDY. Nearly a third of the passengers and crew on an airliner developed severe gasteroenteritis, and most also had bloody diarrhea. These symptoms appeared between two and three days after the flight landed. Two elderly passengers died, but the other sufferers recovered fully in about one week. All of the people who became ill had eaten a minimally processed salad containing lettuce, chicken, bread croutons, and a mayonnaise-based dressing. Which of the following organisms is the likely cause of the illness? A B C D E Clostridium perfringens E coli ETEC Hepatitis A Staphylococcus aureus Shigella dysenteriae

11.

Leuconostoc cremoris is often used for dairy fermentations because it produces good quantities of diacetyl in sour cream and related products. Which of the following will tend to prevent diacetyl formation?
A The addition of citrate to the fermentation (pH = 5.5) B Fructose and glucose as sole sources of carbon and energy, in the absence of oxygen (-400 mV) C Fructose and glucose as sole sources of carbon and energy, in the presence of low oxygen (-50 mV) D Glucose as a sole source of carbon and energy, in the absence of oxygen (-400 mV) E Glucose as a sole source of carbon and energy, in the presence of low oxygen (-50 mV)

12.

High fat foods (e.g., unsalted butter) can still be spoiled by bacteria requiring a high aw because:
A Fat accelerates bacterial growth B Bacteria survive better at lower a w C Bacteria grow at lower aw in the presence of fat D Such foods may contain micro-environments of high aw E Such foods are often eaten with other highly contaminated foods

13.

The serotype of a Gram negative bacterium refers to

A B C D E The type of toxin they produce Whether they cause food-borne infections or food intoxications Whether or not they have an outer membrane Whether or not they have a nuclear membrane The type of antibody that mammals produce against the bacterial outer membrane and flagellum

OXYGEN PROTECTIVE ENZYMES. For the microbes listed in the next two questions, choose the correct letter from the list given immediately below. A letter may be used more than once.
A. Possesses both catalase and superoxide dismutase B. Possesses both peroxidase and superoxide dismutase C. Possesses catalase but no superoxide dismutase D. Has peroxidase and uses Mn++ in non-enzymatic reactions to remove the superoxide radical E. Has no apparent oxygen protective enzymes

14. 15. 16.

Lactobacillus plantarum D Staphylococcus aureus A During cheese production casein can be precipitated by
A Adding rennin to the milk B Allowing a lactic acid fermentation to lower the pH of the milk to about 4.5 C Heating the milk to 40 C D Both A and B E Both B and C

17.

You perform an irradiation experiment and find that 12 kGy reproducibly decreases the number of bacteria in a food from 1 x 105 per gram to 1 x 102 per gram. What is the D?
A B C D E 0.4 kGy 1 kGy 4 kGy 6 kGy 40 kGy

18.

According to the information given in your syllabus and in class, which of the following food fermentations does not involve a yeast or a mold to produce the characteristic flavor of the product?
A Camembert cheese B Sourdough bread C Cocoa D Swiss cheese E Soy sauce

19.

Usually, proper storage of food below 7 C (45 F) or above 60 C (140 F) is sufficient to prevent the growth of a potential pathogen in the food. Which pathogen listed below is an exception at one or both ends of this range?
A B C D E Clostridium botulinum Clostridium perfringens E coli 0157:H7 (EHEC) Lactococcus (Streptococcus) thermophilus Listeria monocytogenes

20.

For instrumental methods for rapid detection of microbial contamination, threshold concentration and detection time are important concepts. The following is not true about detection time.
A Can be only a few hours if the initial concentration of microbes is high B Linearly related to the initial concentration of microbes C Two instruments with different methods for detecting microbes but with similar threshold concentrations will yield similar detection times for a sample. D Not useful for subtyping strains E For one type of instrument, detection time is the time at which a change in temperature caused by the heat generated by microbial growth can first be detected

21.

Which of the following does not need to grow on the food to cause illness?
A Claviceps purpurae B Staphylococcus aureus C Clostridium botulinum D Campylobacter jejuni E Aspergillus flavus

22.

Which of the following is true of intestinal salmonellosis?

A B C D E It is a viral disease It can lead to enteric fever Its symptoms are similar to those caused by prions (the BSE/vCJD agent) It can best be controlled by proper sanitation It can best be controlled by proper cooking

23.

Which of the following organisms is often used to produce yoghurt and Swiss cheese?
A B C D E Lactobacillus plantarum Lactobcaillus sanfrancisco Lactobacillus thermophilis Penicillium roquefortii Saccharomyces (Zygosaccharomyces) rouxii

24.

CASE STUDY. A family made homemade sauerkraut to serve at a fund raiser at which 200 people were hosted. Within 8 hours 90% of the guests experienced diarrhea and vomiting, which lasted about a day. 80% of the guests asked for their donations back. There was no secondary transmission of the illness, and all of the victims recovered with no obvious ill effects. Because of the size of the outbreak, health officials looked into the cause of the problem but could isolate no obvious pathogen from the sauerkraut. However, when the health officials boiled the sauerkraut for 1 hour and fed it to mice, all of the mice became ill, with similar symptoms as the human victims. Which organism from the list below is the most likely agent of this disease? A BSE (Bovine Spongiform Encephalopathy) agent B Giardia lamblia C Clostridium botulinum D Staphylococcus aureus E Shigella dysenteriae

25.

Which of these statements is false regarding lactic acid bacteria?

A Lactic acid is a waste product made during the growth of lactic acid bacteria B Heterofermentative bacteria strictly produce ethanol, CO2, and acetate C Lactic acid bacteria belong in the same Division of bacteria as Listeria and Clostridium species D Heterofermentative lactic acid bacteria contain the phosphoketolase fermentation pathway E Vitamins are produced by some lactic acid bacteria

26.

Under normal circumstances, which of the following microbes usually begins the classic sauerkraut fermentation we discussed in class?
A Molds B Erwinia species C Homofermentative lactic acid bacteria D Heterofermentative lactic acid bacteria E Propionibacteria species

QUESTIONS REGARDING RENNIN PRODUCED BY GENETIC ENGINEERING TECHNOLOGY. For the next two questions, choose the correct letter from the list given immediately below. A letter may be used more than once.
A B C D E Cow Mucor miehi Escherichia coli Lactococcus cremoris Kluyveromyces lactis

27. 28. 29.

Source of chymosin gene A Approved microbe genetically engineered to secrete correctly folded chymosin E The food industry is looking for effective substitutes for nitrates/nitrites in cured meats for the following reason.
A B C D E They are expensive They adversely affect the color Nitrosamine formation They cause blue baby syndrome All of the above

30.

Infant botulism is often associated with the following.

A B C D E Eating mashed, strained home canned green beans Drinking baby formula instead of nursing Eating honey A turtle in the house Eating mashed, strained marine white fish

31.

Assuming that the listed treatments have no negative effect on food quality and that all are legal, which of the following is the least effective treatment if your goal is to prevent Clostridium botulinum from becoming a health hazard in canned ham?
A Treat with NO3 (nitrate) B Irradiate with Cobalt 60 C Ensure that the pH is lower than (more acidic than) 4.5 D Treat with Natamycin E Treat with Nisin

32.

Which of the following statements about food-borne protozoa is not true?

A Transmitted though poor sanitation or undercooked meat B They are all eukaryotic organisms C Ingestion of the resting stage (cysts) causes the illness D Are sensitive to the same antibiotics that are commonly used to kill bacteria E Cysts last a long time in the environment

33.

Which of the following products is made (or cured) using only lactic acid bacteria?
A B C D E Tempeh Sauerkraut Swiss cheese Cocoa/chocolate Authentic (not American) kefir

PATHOGENIC MECHANISMS. For the microbes listed in the next four questions, choose the correct letter from the list of pathogenic mechanisms given immediately below. A letter may be used more than once.
A B C D E Activates adenylate cyclase which catalyzes the synthesis of cAMP Catalyzes the removal of adenine from the 28S rRNA of the ribosome Inject Sips protein into the host causing the host to take up the bacteria by endocytosis Endonuclease activity causes double strand breaks in host DNA Stimulates that vagus nerve which cause humans to vomit

34. 35. 36. 37.

Campylobacter jejuni. Poor question E. coli O157:H7 (EHEC) B Vibrio cholera A DNA microarrays are usually used to determine the levels of the following molecules in a cell?
A B C D E Protein DNA RNA Lipids Metabolites

38.

For which of the following would you need to add the most (in grams from the bottle) to inhibit mold growth in 100 grams of food at pH 4? You do not need to show your calculations.
A sorbic acid B propionic acid C methyl parabene D benzoic acid E acetic acid

39.

Which of the following is a correct match between the pathogen and the best strategy for its control?
A B C D E Clostridium perfringens -- proper cooking Norovirus -- immunization Salmonella enteriditis -- proper storage of food after cooking Taenia solium -- filtering or boiling drinking water Rotavirus immunization

40.

Which of the following is true regarding a food borne infection?

A B C D E The pathogen must produce an enterotoxin You must ingest the pathogen to become ill The pathogen must grow in the food first The pathogen is always a bacterium The pathogen is always spread by the fecal-oral route

41.

Which of the following is not true about Gram positive bacteria (other than Listeria) that cause food-borne illness in adults?
A Cause intoxications (or disease without colonization) rather than infections B Must proliferate (grow) in the food to cause illness C Are usually present in the environment, i.e., soil, air, or on human skin D They are transmitted primarily by poor sanitation E Onset of illness is usually fast (less than 12-24 h)

MICROBIAL SPOILAGE. For the foods and storage conditions described in the next four questions, indicate the letter of the most likely group of spoilage microorganisms. 42. Assuming that all were present initially at low numbers, which of the listed microbes would be the most likely spoilage agent of homemade ranch-style salad dressing stored at 4 C [Composition: 50% fat; 15% protein; 2% sugar (all lactose) ; pH = 3.4, aw = 0.95, Redox = +50 mV]
A B C D E Yeasts Molds Pseudomonas and relatives Lactic acid bacteria Endospore-forming bacteria

43. Assuming that all were present initially at low numbers, which of the listed microbes would be the most likely spoilage agent of cottage cheese stored at 7 C [Composition: 3% fat;
18% protein; 4% sugar (all lactose); pH = 5.8, aW = 0.98, Redox = +200 mV]
A B C D E Yeasts Escherichia coli Pseudomonas and relatives Lactic acid bacteria Clostridium species

44. Most likely spoilage agent of hot dogs stored in a refrigerator (4C) in a vacuum package. [pH = 6.2, 0.5% sugar; 11% protein; 25% fat; aw = 0.97, redox = -50 mV].
A B C D E Yeasts Bacillus coagulans Pseudomonas fragi Erwinia species Lactic acid bacteria

45.

Which could spoil pickled broccoli of aw = 0.99; pH = 3.0; redox = +300 mV; stored open at room temperature (24 C)? [Composition: cellulose 10%, pectin 10%, protein 3%]
A B C D E Pseudomonas species Erwinia species Bacillus stearothermophilus Lactobacillus plantarum Mold species

46.

How many grams of sorbic acid would you need to add to 200 grams of a soft drink at pH 5 in order to inhibit the growth of yeasts and molds? You do not need to show your calculations.
A B C D E 0.400 g 0.266 g 0.133 g 0.067g 0.049g

47.

pH below which a food is considered acidic for the purposes of determining the heat treatment necessary in canning.
A 1.5 B 3.0 C 3.7 D 4.6 E 5.5

48.

Poor sanitation and poor personal hygiene are the primary causes of transmission of all food-related diseases
A B C D E Caused by Vibrio vulnificus and Vibrio parahaemolyticus Caused by fungi Caused by prions Transmitted from animals to humans Caused by viruses

49.

Which of the following is true regarding Gram-positive and Gram-negative bacteria?

A B C D E Peptidoglycan cell wall of Gram-positive bacteria is thicker Gram-negative bacteria do not have a cytoplasmic membrane Gram-negative bacteria outer membranes contain lipopolysaccharide, a potential enterotoxin Gram-positive bacteria outer membranes do not contain lipopolysaccharide All of the above

50.

Four of the following diseases are transmitted by eating food containing the agent, but one is a very similar disease that appears to occur spontaneously in a certain population. Which is the spontaneous (or genetic) version of the disease?
A B C D E Kuru CJD (Cruetzfeldt-Jacob Disease) BSE (Bovine Spongiform Encephalopathy) Feline Spongiform Encephalopathy vCJD (variant Cruetzfeldt-Jacob Disease which appeared in Great Britain in the 1990s)

51.

CASE STUDY. After a large family picnic lunch many of the celebrants became ill the following evening, exhibiting symptoms of severe gastroenteritis. Those who became ill had all consumed large quantities of beer and had eaten large quantities of fresh shrimp. This shrimp had been cooked earlier in the day in another city, loaded back into the wooded boxes in which they had been purchased, then trucked to the site of the picnic and stored without refrigeration in the shade (87 F) for about five hours before eating. Which of the following organisms is the likely cause of the illness? A B C D E Entameoba histolytica Taena solium Vibrio parahaemolyticus Vibrio vulnificus Rotavirus

52.

CASE STUDY. A disease outbreak in a day care center first appeared in toddlers one to two

years of age, all of whom experienced gastroenteritis. Two days later, several older children and one adult worker at the center experienced the same symptoms, and soon thereafter three of the afflicted toddlers' parents also developed a similar illness. Which of the following is the most likely cause?
A B C D E Rotavirus Norovirus Shigella dysenteriae Shigella sonnei Clostridium botulinum

53.

The D80 C value for a problem pathogen in a given food is 8 minutes. The D for the same pathogen in the same food is 4 kGy upon irradiation. When treating this food at 80 C an F of 32 min is always sufficient for the safety. What would be the equivalent if you were to treat the food by irradiating it rather than by heating it at 80C?
A 8 minutes B 32 minutes C 8 kGy D 16 kGy E 32 kGy

54.

For the soy sauce fermentation three types of inocula are involved. What is the inoculum/inocula used for completing the moromi.
A B C D E Mold Lactic acid bacteria Yeast Mold and lactic acid bacteria Yeast and lactic acid bacteria

55.

CASE STUDY. Four college friends got together for a potluck dinner, which consisted of delicious enchiladas made with chicken cooked to an internal temperature of 54C/130F; fresh salad with commercial ranch dressing; reheated beans; reheated rice; and beer. Between 48 and 60 hours after the dinner three of the friends developed watery diarrhea, abdominal cramps, and nausea. The fourth friend was profoundly sympathetic, and he demonstrated the depth of his sympathy by heartily eating the leftover enchiladas while remarking that he was certainly glad his appetite was unaffected by illness. He fell ill two days later and manifested the same symptoms. Assuming that this illness was food-borne, which of the following agents is the most likely cause? A Rotavirus B Taenia solium C Shigella dysenteriae D Campylobacter jejunii E Clostridium perfringens

56.

You are given that the D of Salmonella enteritidis is 2 kGy. A culture containing 1 x 105 bacteria per ml was irradiated with 6 kGy and 1 ml samples of the survivors were plated on two different media: one that is selective for Salmonella and a one that is non-selective. After two days of incubation, no colonies appeared on the selective medium but about 90 colonies appeared on the non-selective medium. What is the best explanation of these results?
A B C D E All the Salmonella were killed by 6 kGy of radiation Radiation treatment allows Salmonella to grow on the non-selective medium when it couldn't before Radiation treatment injured the Salmonella so that it was unable to grow on the selective medium Radiation causes bacterial counts to be falsely high on selective media Radiation actually increases bacterial survival by stopping their metabolism

57.

When harvesting and storage of grains goes as planned, mycotoxins are not a problem. What change (from the normal values of the parameters listed below) between the time when the grain is ready to harvest and when it is consumed makes mycotoxin formation possible?
A B C D E Increased pH Increased temperature Increased aw Increased redox potential Decreased temperature

FOOD FERMENTATIONS. For the next two questions, please choose the correct letter from the list given immediately below. A letter may be used more than once
A. B. C. D E. Acetic acid bacteria Aspergillus flavus Aspergillus oryzae Rhizopus species Propionibacterium species

58. 59. 60.

Their metabolism is responsible for the sharp bite of Swiss cheese. E Their metabolic activity, if excessive, is well known to produce inferior chocolate or cocoa. A Which of the following statements about lactic acid bacteria is not true?
A B C D E They are microaerophilic They grow throughout the food with a uniform metabolism They produce a wide variety of extracellular hydrolases They are commonly found on the surfaces of plants and animals They are Gram positive bacteria and they lack catalase

61.

Which of the following is not a part of most Hazard Analysis Critical Control Point (HACCP) schemes implemented the United States?
A B C D E Identify where agents of food-borne illness might enter a process Identify where agents of food spoilage might enter the process Identify Critical Control Points (CCP) in the process Establish monitoring procedures at each CCP Establish a comprehensive record-keeping system

62.

Which of the following is true concerning microbial food safety and dried-foods? A For foods below aw of 0.85 there is no problem with bacterial pathogens
B C D E Pertinent pathogen is Salmonella Pertinent pathogen is E. coli O157:H7 Assumption that if a microbes cannot grow in a food there will be no food safety problem is valid Pecans have been implicated in outbreaks resulting in infections by food-borne pathogens

63. A food contains microbes A (102 cfu/g) and B (104 cfu/g). The growth rates on the food during storage are 2.1 h-1 for A and 0.63 h-1 for B. Assuming no lag, which microbe will reach 105 cfu/g first and how long will it take? (Semi-log graph paper is attached).
A B C D E A 3.7 h B 3.7h A 3.3 h B 3.3 h B 1.7h

64.

Attached is a plot of survival of microorganisms as a function of time at 100C. Which of the following is correctly calculated from the graph?
A B C D E Z = 20 C D100C = 15 min D15 = 2000 cfu/ml td = 15 min None of the above

65.

Which of the following statements regarding probiotics is true?

A All Lactobacillus strains are probiotic B Probiotics do not need to be alive when consumed C Probiotics are infectious agents available only by prescription D Probiotics might benefit our health E Probiotics are additive intended to improve food flavor

HEAT TREATMENT. Questions 66-67 are a series of related heat treatment questions. You may use either the formula DT2 = DT1 x 10([T1-T2]/Z) or the semi-log graph paper included with the
exam, as appropriate, and as you wish. You do not need to show your work.

66. For organism X in milk, D70 C = 9 seconds and Z = 12 C. What is the value of D76 C (rounded to the nearest second)?
A B C D E 1 second 3 seconds 6 seconds 24 seconds 27 seconds

67. If you are certain that milk would never contain more than 1000 cells of organism X per ml, which of the following is the shortest treatment time at 76 C that would guarantee the complete destruction of X (rounded up to the nearest second)? (Use D76 C value for X from #66)
A B C D E 1000 seconds 18 seconds 12 seconds 10 seconds 6 seconds

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