The degree of susceptibility a food has to microbial activity is determined by its
A) chemical characteristics.
B) physical characteristics.
C) water content.
D) chemical characteristics, physical characteristics, and water content.
Answer: D
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The organism that exhibits characteristic end-over-end tumbling motility when incubated in nutrient broth at room temperature for 1 to 2 hours is:
a. L. monocytogenes. b. Corynebacterium diphtheriae. c. Bacillus anthracis. d. Bacillus cereus group
A green colony with a black center is isolated on HE agar from a stool specimen. It is most likely which organism?
a. E. coli b. Salmonella spp. c. Shigella spp. d. K. pneumoniae
Biomagnification is a significant problem in aquatic communities. Levels of chemicals magnify (increase or accumulate) at each new link in a food chain. Use the following information to estimate the level of chemical X in a large-mouth bass. One alga can accumulate 1 unit of chemical X. Each copepod eats 15 algae. A minnow consumes 10 copepods, each large-mouth bass consumes 20 minnows.
A. 3,000 units B. 150 units C. 30 units D. 20,000 units E. 300 units F. 15 units G. 20 units
The Ames test demonstrates that a chemical is
A. carcinogenic. B. carcinogenic in Salmonella. C. mutagenic in Salmonella. D. carcinogenic in humans. E. mutagenic in humans.