Acetic Acid Food Safety Consultant Question Preview (ID: 60355)


Test Your Ability To Determine The Microbial Safety And Stability Of Different Foods Based On Food Analysis, Amount Of Acetic Acid Present, Processing Parameters, Microbial Loads, And Formulation. TEACHERS: click here for quick copy question ID numbers.

John, the food safety manager is looking for a green surface sanitizer. What would make a good option?
a) Chlorine Gas
b) Peroxyacetic Acid
c) Sodium Hyprochlorite
d) Cetylpyridinium Chloride

Why does the molecular weight of acids matter as related to antimicrobial intrinsic factors?
a) The bigger the molecule the more effective it is at destroying membranes.
b) It does not matter.
c) Molecular weight does not have an effect but hydrophobicity does.
d) Small enough to passively diffuse across bacterial membranes.

What is one problem that might occur if too much acetic acid is added to BBQ sauce?
a) No issues, acetic acid is very safe
b) Sour flavor, decrease in consumer liking.
c) Too thick, viscosity to high
d) Excessive mold growth, decrease in self life.

At a pH of 4.76, what percentage of the solution will be acetate?
a) 0%
b) 50%
c) 75%
d) 100%

Acetic acid is what type of acid?
a) Strong Acid
b) Phosphoric Acid
c) Weak Organic Acid
d) Hydrochloric Acid

What are the three main reasons to add acetic acid to foods?
a) Flavor, Thickening agent, Tenderizer
b) Emulsifier, Improve nutritional value, Softer Texture
c) Color change, Antioxidant, Surfactant
d) pH regulator, Preservative, Flavor

What does GRAS stand for?
a) Good Recognized as Slow
b) Generally Realized as Sour
c) Good Realize as Sour
d) Generally Recognized as Safe

Why is sodium acetate added to deli meats?
a) To preserve the color.
b) To add a sour flavor.
c) To slow the growth of Listeria monocytogenes
d) To decreases the shelf life.

Who discovered Acetobacter Aceti?
a) Louis Pasteur
b) Jabir Ibn Hayyan
c) Jacob Berzelius
d) Friedrich Traugott Kützing

How is vinegar traditionally produced?
a) Through alcoholic fermentation.
b) Through anaerobic fermentation.
c) Through alcoholic fermentation and then aerobic fermentation.
d) Through aerobic fermentation.

Joey, the manager of a meat processing facility, is looking for a new surface sanitizer to use on his processing line. What is a new green alternative to traditional based surface sanitizers?
a) Cetylpyridinium Chloride
b) Hypochlorite
c) Peroxyacetic Acid
d) Hypochlorous acid

When developing new food products, specifications are vital to insure food safety, quality, and consistency. What would you recommend Picklesworth make the pH specification of the new dill pickle product?
a) pH at or above 4.6
b) pH at or below 4.6
c) pH below 5.7
d) pH at 7.0

Picklesworth is getting complaints that their pickles have an off sour taste. One of the vinegar jugs is missing from the warehouse and Bill suspects that it was accidentally added to the pickles during production. How could Bill confirm this theory?
a) Complete a sensory test.
b) Check both the pH (should be higher) and Titratable acidity (should be lower) of the pickles.
c) Check both the pH (should be lower) and Titratable acidity (should be higher) of the pickles.
d) Standard Plate Count

Picklesworth is a pickle company who specializes in quality organic dill pickles. The owner, Bill, wants to verify the micro stability and safety of his new dill pickles. What lab test should he use to evaluate the safety of the finished product?
a) pH using a pH meter
b) Titratable acidity
c) Assume the product is safe
d) Standard Plate Count

What bacteria does acetic acid prevent growth in barbecue sauces?
a) Escherichia coli
b) Vibrio
c) Clostridium botulinum
d) Staphylococcus aureus

Why is sodium acetate added to RTE deli meats?
a) Slow the growth of Staphylococcus aureus.
b) Slow the growth of Clostridium botulinum.
c) Slow the growth of Vibrio.
d) Slow the growth of Listeria monocytogenes.

Why does one want powdered acetates when applying to meat and fished products?
a) It works better
b) Its cheaper
c) It is higher quality
d) To avoid excess water

What chemical charge does acetic acid have?
a) negative
b) positive
c) neutral
d) unknown

What is the optimal growth temperature of Acetobacter aceti?
a) 75 C
b) 30 C
c) 50 C
d) 10 C

How is industrial acetic acid produced?
a) Carbonylation of Methanol
b) Carbonylation of Alcohol
c) Fermentation of Sucrose
d) Fermentation of Glucose

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