HLTH 642 Quiz 5

HLTH 642 Quiz 5 Liberty University

HLTH 642 Quiz: Engineering Controls and Technology

1. This process of drying foods and reducing water activity (aw) is accomplished though sublimation:
2. Commercial sterility refers to:
3. Conventional freezing is effective in destroying:
4. The principal health concerns of genetically modified organisms (GMOs) for food purposes include:
5. Warm and hot smoking of foods:
6. Pathogenic and toxigenic microorganisms are more likely to survive fermentation processes when:
7. Freezing preserves foods primarily by:
8. The potential applications of pulsed white light include:
9. Which of the following is considered an example of microbial antagonism?
10. The bacteriocidal effects of ionizing radiation come primarily from:
11. Which of the following chemical additives is specific to the inhibition of C. botulinum?
12. Microwave heating of foods to destroy pathogens requires:
13. What are the two key parameters in controlling the freezing process?
14. In terms of relative foodborne risks, what is the rank order of the safest foods (safest to riskiest)?
15. Depending on concentration, sulfites are effective in inhibiting:
16. With regards to food safety, what are the primary concerns of MAP technology?
17. The greatest absorbed dose of radiation allowed in foods (44 kGy) is permitted under the following circumstances in the United States:
18. Frying foods destroy microbial cells by:
19. Which of the following is a legitimate concern about food irradiation:
20. The primary purpose of MAP technology is:
21. Retorting generally refers to:
22. The multitargeted approach with the hurdle concept involves:
23. Food sanitizers are used mostly to:
24. The D-value:
25. The primary purpose of cooking foods during industrial processing is:

Set 2

1. Which of the following is considered newest emerging process of food protection?
2. Conventional freezing is effective in destroying:
3. The principal health concerns of genetically modified organisms (GMOs) for food purposes include:
4. Food sanitizers are used mostly to:
5. Which of the following is considered an example of microbial antagonism?
6. Water content affects microorganism sensitivity to heat most likely from:
7. With aseptic packaging:
8. In the context of food protection, “hurdles” are best described as:
9. The most frequently used food sanitizers (not surface sanitizers) are:
10. The multitargeted approach with the hurdle concept involves:
11. What are the temperatures of conventional pasteurization?
12. Which of the following factors is most important in terms of affecting microbial resistance and survival to temperature extremes?
13. The bacteriocidal effects of ionizing radiation come primarily from:
14. The greatest absorbed dose of radiation allowed in foods (44 kGy) is permitted under the following circumstances in the United States:
15. Fermentation works initially to preserve foods through:
16. Which of the following is a legitimate concern about food irradiation:
17. Most safety issues associated with baked goods are:
18. The D-value:
19. The 5-log pathogen reduction rule requires:
20. Depending on concentration, sulfites are effective in inhibiting:
21. With regard to MAP technology, which of the following gases increase bacteriostatic properties with increasing concentration?
22. The potential applications of pulsed white light include:
23. Which of the following factors in the food matrix most likely enhances microbial sensitivity to heat?
24. With regard to freezing temperatures, water content of the food matrix affects microorganism sensitivity mainly by:
25. A principal advantage of “natural” antimicrobials is: