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Fermented Food - Food Microbiology - Quiz

Exams, Microbiology

Post: November 19th, 2012
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Fermented Food, Fermentation and Spoilage, Advances in Technology in Food Microbiology, Canning, Micrbiome, Foodborne Pathogen, Helminths, Algae and Protozoans. All above mentioned points are to describe some or all questions in this file.
Fermented Food, Fermentation and Spoilage, Advances in Technology in Food Microbiology, Canning, Micrbiome, Foodborne Pathogen, Helminths, Algae and Protozoans. All above mentioned points are to describe some or all questions in this file.
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1. Why does drying food help preserve it? Why does keeping food cold help preserve it? 2. Give an example of a fermented food. Name the starting “material” and the fermented product. (e.g., milk can be fermented to produce yogurt) 3. What is the difference between fermentation and spoilage? 4. Describe some benefits of the following advances in technology with respect to food microbiology: a. Development of the microscope b. Canning c. The Gram stain d. Development of Koch’s postulates e. Development of aseptic technique and pure culture 5. What is the microbiome? 6. What is a foodborne pathogen (what does the term mean?) 7. We discussed classification of organisms into kingdoms: plants, animals, protists (algae and protozoans), fungi, eubacteria, and archaea. Be able to compare and contrast as follows: a. Which are prokaryotes and which are eukaryotes? b. Name two differences between [prokaryotes and eukaryotes. c. To which group do helminths belong? (What is a helminth?) d. To ..

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