11.
What laboratory test is used to determine if milk has been properly pasteurized?
a. The phosphatase test.
b. The coliform test.
c.
The standard plate count test.
12.
Ham souring is caused by halophilic bacteria. These bacteria are:
a. Sugar lovers.
b. Salt lovers.
c.
Heat lovers.
d. Cold lovers.
13.
Undesirable color changes in meats are caused by:
a. Improper cooking time and temperature.
b. Old beef trimmings.
c.
The length of the curing period.
d. Hydrogen peroxide.
e. High bacterial counts.
14.
Salmonella microorganisms are a common source of:
a. Bacillary dysentery.
b. Typhoid.
c.
Food poisoning.
d. Q fever.
e. Strep throat.
MD0703
2-17
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