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ANSC 326 Exam 2 Texas A&M University-Matthew Taylor Questions with Complete Solutions
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ANSC 326 Exam 2 Texas A&M University-Matthew Taylor Questions with Complete SolutionsANSC 326 Exam 2 Texas A&M University-Matthew Taylor Questions with Complete Solutions
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ANSC 326 Exam 2 Texas A&M University-Matthew Taylor Questions with Complete Solutions
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ANSC 326 Exam 2 Texas A&M University-Matthew Taylor Questions with Complete SolutionsANSC 326 Exam 2 Texas A&M University-Matthew Taylor Questions with Complete Solutions
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ANSC 326 Exam 3 Questions with Complete Solutions
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what are the 3 preservatives as described by the FDA Correct Answer-chemical preservative 
 
food additive 
 
antimicrobial 
 
chemical preservative Correct Answer-any chemical that when added to food, tends to prevent or retard detroriation 
 
 
does not inlclude salts, vinegars, and oil extracts 
 
food additive Correct Answer-all substances.. the intended use of which results or may reasonably be expected to result, directly or indirectly, either in their becoming a component of food or ot...
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ANSC 326 Exam 3 Questions with Complete Solutions
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warmer conditions Correct Answer-When does chance of infection go up for disease? 
 
incubation period Correct Answer-time between exposure to disease agent and point of which symptoms appear 
 
3-4 days Correct Answer-incubation period for EHEC 
 
infectious- can cause diarrhea, bloody diarrhea, HUS, TTP (severe cases) Correct Answer-EHEC diseases 
 
9-12 cells Correct Answer-What is the infectious dose for EHEC? 
 
non-intact fresh beef, fresh produce, dairy products Correct Answer-What is the...
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ANSC 326 Exam 2 Questions with Complete Solutions
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3 species of sporeformers that cause food borne illness Correct Answer-c. botulinum 
c. perfrigens 
b. cereus 
 
spore Correct Answer-metabolically inactive, doesnt consume sugar 
process of germination 
 
vegetative cell Correct Answer-metabolically active, produce and released spores 
 
alicylobacillus Correct Answer-thermophilic aciduric spore-forming bacteria that survive hot fill processes and cause spoilage and injuries 
 
amphilbacillus Correct Answer-facultative anaerobically xylan-degr...
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ANSC 326 exam 1 Questions with Complete Solutions
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microbiology Correct Answer-artificial sub discipline of biology based on size 
 
food microbiology Correct Answer-studies microbes that grow in food 
 
Louis Pasteur Correct Answer-1850 demonstrated that microbes complete lactic and ethanol fermentation 
 
early food preservation methods Correct Answer-probably accidental, sun dried/salted/frozen 
 
Fermented food became a thing around Correct Answer-4000 BCE 
 
Robert Koch Correct Answer-Koch's postulate is about establishing a causal relatio...
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ANSC 326 Exam 1 Questions with Complete Solutions
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a nutrient that must be included in the diet in order to meet the animals' needs Correct Answer-essential 
 
the animal can synthesize this type of nutrient on their own, but the raw materials needed for synthesis in the body may need to be provided in the diet Correct Answer-nonessential 
 
metabolic demand drives ____ Correct Answer-intake 
 
true or false: for micro minerals, premixes apply Correct Answer-true 
 
true or false: for macro minerals, premixes apply Correct Answer-false 
 
fat f...
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ANSC 326 Questions with complete solutions
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Which of the four phases of a microbial population's growth and development would be the best for optimally preserving food quality, shelf life, and protecting food safety? Correct Answer-exponential? 
 
In the image below depicting the onset of sublethal injury in a population of a microorganism, which line (solid or dotted) correctly depicts the actual population of living/viable microorganisms during processing exposure and thereafter? Each line depicts the changes in counts of a microorgani...
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Ansc 326, ANSC 326 Exam 2 (food bac exam 2) Questions With Complete Solutions
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Ansc 326, ANSC 326 Exam 2 (food bac exam 2) Questions With Complete Solutions
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