38.
Which varieties of microorganisms are more difficult to kill?
a.
Spores.
b.
Vegetative cells.
c.
Nonencapsulated varieties.
d.
Encapsulated varieties.
e.
Items "a" and "d" above.
39.
An agent that checks the growth of microorganisms rather than killing them is
known as:
a.
A germicide.
b.
A disinfectant.
c.
A sterilizer.
d.
An antiseptic.
40.
The chemical agent most widely used in food processing plants to inhibit or to kill
microorganisms is:
a.
Alcohol.
b.
Soap and detergents.
c.
Chlorine.
d.
Organic acids.
e.
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MD0703
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