Question: How common are food spoilage microorganisms?

Answer: Almost all of our foods contain them.

Question: The most common organisms causing food spoilage are bacteria, ______.

Answer: yeasts and mold

Question: This animation shows that food spoilage microorganisms can be classified by their

Answer: growth temperature preferences.

Question: By keeping food cold, the growth of microorganisms is ______.

Answer: minimized

Question: In this animation, on which day does the room temperature orange begin to show spoilage?

Answer: day 8

Question: Non-sporeforming microorganisms which can endure heating methods, growing as the temperature of the food or drink cools, are called __________ microorganisms.

Answer: thermoduric

Question: Why does raw hamburger have such high counts of bacteria compared to a raw steak or roast?

Answer: The more the meat is manipulated by grinding or cutting, the more likely contamination will occur.

Question: The significance of coliforms in a food is

Answer: All of the choices are correct.

Question: Dried foods have extremely low bacterial counts and extended shelf lives because there is not enough moisture to sustain prokaryotic cells.

Answer: true

Question: Which food would have high bacterial counts?

Answer: All of the choices are correct.