#1. Which of the following is a Gram-negative bacterium commonly associated with foodborne illness?
#2. What is the optimum temperature range for most food spoilage bacteria?
#3. Which of the following food preservation methods relies on reducing water activity to inhibit microbial growth?
#4. What is the primary role of pasteurization in food processing?
#5. Which type of microorganism is responsible for the fermentation of yogurt?
#6. What is the main concern when handling Clostridium botulinum in food?
#7. What is the danger zone for food, where bacteria multiply rapidly?
#8. Which of the following is an example of a foodborne viral infection?
#9. What is the purpose of adding preservatives to food?
#10. Which microbial process is involved in the production of sauerkraut and kimchi?
#11. Which of the following microorganisms is commonly used in the production of cheese?
#12. What is the primary cause of foodborne intoxication due to the consumption of improperly canned foods?
#13. In food microbiology, what does HACCP stand for?
#14. What is the main function of nitrites in cured meats?
#15. Which of the following is a foodborne pathogen associated with undercooked poultry?
#16. What is the primary function of lactic acid bacteria in the fermentation of pickles?
#17. Which type of microorganism is responsible for the fermentation of bread dough?
#18. What is the primary concern in controlling the growth of molds in food products?
#19. Which of the following is a food preservation method that involves the use of high-pressure processing to inactivate microorganisms?
#20. What is the primary role of starter cultures in the fermentation of yogurt?
