Quiz Bowl 2025

___________________ is ale yeast that ferments at warmer temperatures and typically floats on top of the beer.

Which indicator would best help assess the hygienic status of food processing equipment?

Escherichia coli ___________________ is a well-known strain that is enterohaemorrhagic.

Based on redox potential data, which food is LEAST likely to support the growth of obligate aerobes?

___________________ is a common anaerobic probiotic found in dairy drinks.

___________________ is lager yeast that ferments at cooler temperatures and settles at the bottom of the beer.

Which of the following food practices increases the risk of endotoxin-mediated foodborne illness?

Which variable must be prioritized to limit Listeria monocytogenes proliferation in growth model for acidic dairy food?

Confectionary goods with high sugar content and a_w of of 0.60 – 0.65 tend to favour the growth of ______________.

Which strategy is least effective for controlling Listeria monocytogenes in ready-to-eat foods?

The term xerotolerant refers to microbes that can grow ______________.

Which of the following scenarios is not food infection?

Surface slime on spoiled red meat can be caused by the growth of _________________.

Which of the following microorganisms is least likely to be involved in the fermentation of kimchi?

Which microbial group is most likely to dominate in vacuum-packed, refrigerated meat?

Typhoid fever is caused by ______________________.

Reheated rice syndrome is food poisoning caused by ___________________ that grows well in improperly cooled starches.

Given a outbreak traced to improperly stored rice, which strategy is most effective to prevent future intoxication?

___________________ is a type of Gram-positive bacteria typically found on the skin surface that may transfer to food.

A sample tests positive for Salmonella using PCR, but traditional culturing yields no growth. Most probable explanation?

A can of tomato sauce was opened and stored for a long period of time at room temperature. Which two can cause spoilage?

Which combination of preservation factors would most likely inhibit the growth of Clostridium botulinum in canned foods?

______________ has optimum growth temperature of 12-15°C while in the case of _____________ is 55-75°C.

_________________ forms convex, yellowish and black dot colonies on Mannitol Salt Agar.

Which practice is most effectively controls cross-contamination from raw to ready-to-eat foods in a commercial kitchen?

Which of the following best explains why Staphylococcus aureus can still be a concern in heat-treated food?

Consumption of raw or improperly cooked seafood can cause bacterial food poisoning caused by ___________________.

What is the most likely cause if a product shows elevated peroxide value and off-flavor, with no microbial presence?

Which of the following is best to extend the shelf life of ready-to-eat salad without using synthetic preservatives?

Which conclusion is most valid regarding microbial safety if 0.85 a_w, pH 4.0 is observed in a fermented food product?