FOOD MICROBIOLOGY QUIZ 2

John Enders

Which scientist grew viruses in culture in the 1940s?

Sterilize it and kill microorganisms

Lazzaro Spallanzani showed that boiling broth could:

Anton van Leeuwenhoek

Who is known as the father of microbiology?

Bacteria

In 1683, Anton van Leeuwenhoek first observed:

Microorganisms in food

Food microbiology is the study of:

Cell theory

Theodor Schwann is most famous for his role in:

Francesco Redi

Which scientist is called the 'father of modern parasitology'?

Theodor Schwann

Who discovered the enzyme pepsin and studied fermentation?

Anthrax and rabies

Pasteur also developed vaccines against:

Joseph Lister

Who found a way to prevent wound infection during surgery?

Contaminated meat

Marie von Ermengem isolated Clostridium botulinum in 1895 from:

Pure yeast cultures for beer fermentation

In 1883, Emil Christian Hansen pioneered the use of:

Acetobacter aceti

In 1898, Martinus Beijerinck renamed the organism responsible for vinegar production as:

Alcohol fermentation

Charles Cagniard-Latour was the first to describe the role of yeast in:

Dairy and food microbiology

William C. Frazier was a pioneer in which field?

Veterinary microbiology

David Bruce made significant contributions in the study of:

Serology

Emil von Behring is recognized as the pioneer of:

Semmelweis

Who was called the "Savior of Mothers" for promoting handwashing in hospitals?

Joseph Lister

Who is known as the pioneer of antisepsis in surgery?

Leaf spots and fruit rot

Alternaria causes:

High acid, salt, and sugar foods

Candida can spoil:

Milk and juices

Torulopsis versatilis spoils:

Bread and alcohol fermentation

Saccharomyces cerevisiae is used in:

Nanotechnology

Which new technology helps detect spoilage metabolites?

Lactic acid bacteria

Which bacteria can resist bacteriophage attack?

Increasing resistance to preservatives

Environmental stress affects bacteria by:

Jam and vegetables

Aspergillus commonly causes spoilage in:

Low aw, high sugar or salt

Yeasts tend to multiply in foods with:

High salt concentrations

Halotolerant bacteria survive in:

Dead and decaying matter

Saprophytic bacteria feed on:

Mycotoxins

Toxic molds such as Aspergillus flavus produce:

Agostino Maria Bassi

Which Italian scientist pioneered the study of contagious diseases by proving that silkworm disease was caused by a fungus?

Charles Louis Alphonse Laveran

Which scientist discovered the malaria parasite in human blood?

Martinus Willem Beijerinck

Who is considered the Pioneer of General Microbiology and discovered viruses through his work on tobacco mosaic disease?

Identifying new spoilage bacteria associated with changing food processing methods

What is one focus of modern food spoilage research?

Low pH and low water activity

Which factor commonly reduces bacterial growth but allows molds and yeasts to grow?

Nanotechnology to identify microbial metabolites

The shelf life of food products can be estimated using:

Torulopsis versatilis

Which yeast can spoil milk by fermenting lactose?

Salmonellosis

A patient develops diarrhea, vomiting, and mild fever after eating contaminated beef. The most likely diagnosis is:

Listeria monocytogenes

Which bacterium is known to grow even at refrigeration temperatures, posing a danger to pregnant women?

Jaundice

The main symptom distinguishing Hepatitis A from other foodborne infections is:

Hepatitis A virus

Which of the following viruses spreads mainly through fecal-oral transmission and contaminated shellfish?

Pregnant women, newborns, and elderly

What is the most vulnerable group to Listeriosis?