Foodborne Illness第 4 / 240 题
A supervisor wants to slow bacterial growth in a house-made salsa by adjusting acidity. Bacteria grow best in foods with a pH in which range?
a.Below 4.6 (highly acidic)
b.Between 4.6 and 7.5 (slightly acidic to neutral)
c.Above 9.0 (alkaline)
d.Exactly 0 (pure acid)
解析
Most disease-causing bacteria grow best in foods with a pH between 4.6 and 7.5. Lowering the pH below 4.6 with acid, like the vinegar or citrus in salsa, inhibits their growth, which is why acidified foods are safer. Very alkaline conditions are also unfavorable, but kitchens control risk mainly by acidifying and refrigerating.
免费刷完整 240 道题库 — 无需注册。
同考点相关题目
- The NYC DOHMH food protection course identifies several highly contagious pathogens that an establishment must report and for which it must exclude workers. What does the 'Big 6' refer to?
- Which of the following is a TCS (Time/Temperature Control for Safety) food, also called a potentially hazardous food (PHF)?
- The acronym FAT-TOM describes the six conditions bacteria need to grow. What do the letters stand for?
- Within the temperature danger zone, bacteria multiply fastest in a narrower band. According to NYC course material, which range allows the most rapid bacterial growth?
- A cook at a Queens diner prepares undercooked eggs and cross-contaminates a salad with the same utensil. A customer later suffers diarrhea, fever, and abdominal cramps 12 to 72 hours afterward. Which pathogen is the most likely cause?
- A Bronx burger spot serves a ground-beef patty cooked to only 120°F. A child develops bloody diarrhea and later hemolytic uremic syndrome. Which pathogen is most likely responsible?