微生物复习题(国外英语资料).docVIP

微生物复习题(国外英语资料) 1, what are the main sources of microbial sources in food? (1) microorganisms from the soil (2) microorganisms from water (3) microbes from the air What are the food hygiene standards? The national food hygiene standards typically consist of three areas: sensory indicators, physical and chemical indicators, and microbiological indicators What is the significance of microbiological testing of food? A, a key measure of the quality of food hygiene, is also the scientific basis for determining whether food can be eaten. B, we can judge the situation of food processing environment and food hygiene, and provide scientific basis for health management. C can effectively prevent or reduce the incidence of food poisoning and zoonosis. D. ensure the quality of the product and avoid unnecessary loss. What is the scope of food microbiology testing? A, the inspection of the production environment B, the test of the original auxiliary materials C, inspection of food processing, storage and sales D, food inspection What are the main types of microbial indicators used in food hygiene standards? In general, the five indices for microbiological testing are the total number of colonies, the number of bacteria, the pathogenic bacteria, the mold and the yeast. 6, which aspects of product quality control should be undertaken? Man, machine, material, law, ring, report 7, the maintenance of ordinary microscopes A, after the observation, remove the slide specimen. B, used oil immersion lens, lens wiping paper should be used first lens wipe away the oil liquid with a brush mirror paper with a brush mirror wipe 2-3 times, final reoccupy wipe mirror mirror liquid benzene wipe paper 2. C, turn the lens converter, put it in the position of low magnification. D, drop the mirror to the lowest position, adjust the position of the specimen on the mirror, cover the dust jacket. In general, what is the condition for the sterilization of dry and high-pressure steam? Dry heat sterilization