6. List the four ways by which microorganisms can occur in food.
a.
__________________
b.
c.
d.
Column I contains a list of terms used to describe microorganisms. Column II contains
definitions. Match the term in Column I with the correct definition in Column II. You do
not need to use every definition (exercises 7-15).
Column I
Column II
7.
Spore ___
a.
Bacteria that are able to withstand
extremely high temperatures, even
8.
Thermophilic bacteria ___
boiling.
9.
pH ___
b.
The measurement of the moisture content
of food with values of 0 to 1.
10.
Water activity ___
b.
A stage in the life of certain bacteria,
11.
Mesophilic bacteria ___
characterized by a thick cell wall.
12.
Temperature danger zone ___
d.
Bacteria that grow best at temperatures of
60F to 110F.
13.
Psychrophilic bacteria ___
e.
Clusters of bacteria.
14.
Pathogenic microorganisms ___
f.
The measurement of how acid or alkaline
15.
Thermoduric bacteria ___
a substance is, with values of 1 to 14.
g.
Bacteria that grow best at 110F to 140F.
h.
Able to produce disease in man.
i.
45F to 140F, favorable temperatures for
growth of bacteria which cause foodborne
diseases.
j.
Bacteria that grow best at 32F to 45F.
MD0181
1-12