NZ_Microbiology_Survey

How many New Zealanders every year are affected by food borne illness or poisoning?*

50,000100,000200,000500,000
Q1Result

Which bacterial species is commonly found in the human skin?*

E.coliS. aureusC. perfringensSalmonella
Q2Result

At what optimal temperature does legionella grow?*

5°C - 15°C15°C-22°C26°C -30°C30°C - 45◦C
Q3Result

What does APC stand for*

Air plate CultureAerobic plate countAll Possible ColiformArea plate contact
Q4Result

Non-bacterial ropiness or sliminess in milk and milk products may be due to the...*

stringiness caused by mastitis and in particular by fibrin and leucocytes from the cow's bloodsliminess resulting from the thickness of the creamstringiness due to thin films of casein or lactalbumin during coolingall of the above
Q5Result

Most spoilage bacteria grow at*

acidic pHalkaline pHneutral pHany of the above
Q6Result

The potential spoilage organism in beer is*

Saccharomyces diastaticusS. carlsbergensisS. cerevisiaeS. lactis
Q7Result

More spoilage of eggs is caused by*

bacteria than moldsmolds than bacteriasynergisticallynone of these
Q8Result

Lactic acid bacteria in meats may be responsible for*

slime formation at the surface or within especially in presence of sucroseproduction of green discolorationsouringall of the above
Q9Result

Yeast are most likely to grow in frozen fruits during*

slow thawingrefrigerationambient temperaturenone of these
Q10Result

result
Well done - you scored {result}%

Don't forget to share this with your colleagues!
Please verify that you are human*
Should be Empty: