16. Samples were taken of food items prepared at an Army food service activity.
Bacteriological studies showed the presence of a bacteria strain capable of forming
spores. As an inspector, how would you evaluate this information?
a. The presence of spores is less dangerous than the presence of regular
bacteria. Spores can be destroyed easily by heat or refrigeration.
b. The situation is equally dangerous whether the bacteria form spores or not.
Both can be killed by the same high temperatures and by refrigeration.
c. Since spores are much more resistant to heat and cold, they are more difficult
to destroy than are regular bacteria. Even after thorough cooking, food must be held at
safe temperatures to prevent spores from growing.
17. List the six basic requirements for the growth of bacteria.
Column I contains the names of the four phases in the life cycle of bacteria. Column II
contains descriptions of the events that occur in these phases. Match the name of the
phase in Column I with the appropriate description in Column II (exercises 18-21).
The growth of new bacteria equals the death
of old bacteria.
Lag Phase _____
The bacteria grow slowly as they adjust to a
Stationary Phase _____
The bacteria grow rapidly, increasing tenfold
for every unit of time.
More bacteria die than are reproduced.