SELF CHECKUP
1. T F In the USA each year there are 325,000 people hospitalized for food poisoning.
2. T F In the USA each year there are 1,500 deaths due to food poisoning.
3. T F An obligate anaerobe must have oxygen to survive.
4. T F Cyanide is 500,000 times more toxic than clostridium botulinum toxin.
5. T F Nitrates and nitrites reduce oxidative rancidity.
6. T F Nitrates and nitrites inhibit the pathogenic growth of clostridium botulinum.
7. T F Cure #1 in the USA contains only a little over six percent pure sodium nitrite.
8. T F Cure #1 contains salt, sodium nitrate, and sodium nitrite.
9. T F Modern science has not produced a substitute for sodium nitrate or nitrite used to preserve meat and destroy clostridium botulinum.
10. T F Sodium nitrate must never be reduced by lactic acid bacteria (micrococcaceae species) or nitrous oxide will be produced.
11. T F Nitric oxide and nitrous oxide are the same thing.
12. T F If meat does not contain adequate numbers of staphylococcus and micrococcus to begin with, the curing process may be restrained.
13. T F Fresh sausage may be safely stored outside the refrigerator if Cure #1 is added to it.
14. T F In a cured-cooked-smoked sausage, the addition of sodium nitrite changes the entire structure of the meat.
15. T F Sodium nitrate/nitrite changes pork into ham.
16. Name two countries having massive amounts of sodium nitrate
17. Write the chemical name of sodium nitrite.
18. C.L. Griffith "fused" sodium nitrate and sodium nitrite with salt crystals for what purpose?
19. What does micrococcus spp. bacteria do to sugar to help keep meat safe?
20. Why does drying sausage help protect it from pathogenic bacteria?
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Answers_____________________________________
1.T 2.T 3.F 4.F 5.T 6.T 7.T 8.F 9.T 10.F 11.F 12.T 13.F 14.T 15.T 16. Chile and Peru 17. NaNO2 18. To keep them from settling to the bottom of the barrel. 19. It produces lactic acid 20. Because they cannot survive below Aw 0.85.