Title: Experiment 12 Quiz
Course: Lab Applications of Microbiology > Section: Course Content

1. Description: Quiz over the Experiment 12 Objectives
2. Force Completion: This test can be saved and resumed later
3. Multiple Attempts: This test allows two attempts. The highest grade will be recorded.

Click Begin to start: Quiz 12. Click Cancel to go back.

1. Description: Quiz over the Experiment 12 Objectives
2. Force Completion: This test can be saved and resumed later
3. Multiple Attempts: This test allows two attempts. The highest grade will be recorded.

Click Begin to start: Quiz 12. Click Cancel to go back.

Q: Which of the following is a point at which food can become contaminated with bacteria?
- When animals are being butchered.
- When food is being processed.
- When food is being stored.
- All of the above.
A: All of the above.

Q: The simplest official method of checking food for the presence of bacteria is:
- The standard plate count
- The sniff test
- Using the Debye-Waller equation
- None of the above
A: The standard plate count

Q: The one additional beginning step that is added in the analysis of food for bacteria, relative to the same process for water, is the:
- Addition of melatonin to the plates
- Suspension of the food in sterile water
- Sniffing of the food to see if it smells 'off'
- Nothing - you analyze food for bacteria using the protocol for water.
A: Suspension of the food in sterile water

Q: Approximately how many people are sickened each year in the U.S. by foodborne illness?
- 76
- 76,000
- 760,000
- 76,000,000
A: 76,000,000

Q: Proper food handling can prevent incorporation of bacteria during preparation.
- True
- False
A: True