MCB106 Quiz 1

2. A Gram-negative bacterial group associated with food contamination.
6. Diseases caused by consuming contaminated food.
9. Organisms that spoil acidic foods and may produce toxins.
11. A common yeast involved in fermentation and food spoilage.
12. A parameter affecting microbial growth, measured as pH.
15. The measurement of free water available for microbial growth.
17. Common spoilage-causing bacteria in refrigerated foods.
18. Foodborne pathogen associated with raw or undercooked food.
19. A process developed by Louis Pasteur to reduce spoilage and pathogens in food.
20. External factors like temperature and humidity affecting microbial growth.

1. Microbes that thrive at low temperatures, contributing to spoilage.
3. The harmful compounds produced by some foodborne pathogens or molds.
4. A microbial degradation process leading to changes in food quality.
5. The scientist who developed germ theory
7. Internal factors like pH and moisture affecting microbial growth.
8. The scientist known as the "Father of Microbiology."
10. A microbial process used to produce foods like yogurt and cheese.
13. A modern molecular method used to classify microorganisms.
14. The science of classifying organisms based on traits and genetics.
16. A spore-forming bacterium commonly found in soil and linked to food spoilage and foodborne illnesses.