Fundamental Food Microbiology, Third Edition - Fuad Fathir

52 FUNDAMENTAL FOOD MICROBIOLOGY
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QUESTIONS
1. List the psychrophilic microorganisms in raw meat. Discuss the significance of
psychrophilic and facultative anaerobic microorganisms in raw chilled meats.
2. Discuss the sources of postheat contamination of low-heat-processed meat products
by bacteria and their significance on the quality of these products.
3. List and discuss the significance of (a) psychrotrophic bacteria in raw milk, (b)
high thermoduric bacteria in raw milk to be used for pasteurized grade A milk,
and (c) >10 coliforms/ml in pasteurized grade A milk.
4. Discuss the significance of Salmonella contamination, with emphasis on the presence
of Salmonella Enteriditis in shell eggs.
5. "A large volume of seafoods consumed in the U.S. and other developed countries
is obtained from countries where the level of sanitation is not very stringent.”
Explain how the situation in this statement can affect the microbiological quality
and microbiological safety of these seafoods.
6. Many vegetables are eaten raw. Discuss what microbiological concerns the consumer
should have for these vegetables.
7. Molds can grow on cereal grains, peanuts, and spices at different stages of their
production and processing. What concerns should consumers, regulatory agencies,
and food processors have for the use of these products in foods?
8. Discuss the normal microbial quality of soft drinks, fruit juices, vegetable juices,
and bottled water.
9. "Low-pH products, such as mayonnaise, can cause foodborne disease.” Describe
under what conditions this is possible.