微生物复习题（Microbiological review）.docVIP

微生物复习题（Microbiological review） 1, what are the main sources of microorganisms in foods? (1) microorganisms from the soil; (two) microorganisms from the water (three) microorganisms from the air 2. What are the hygienic standards of food? National food hygiene standards generally include three aspects: sensory indicators, physical and chemical indicators, microbial indicators 3. What is the significance of microbiological testing of food? A is an important index to measure the quality of food hygiene, and a scientific basis for judging whether food can be eaten B can judge the food processing environment and food hygiene, and provide a scientific basis for health management C can effectively prevent or reduce the occurrence of food poisoning and zoonosis D ensure the quality of products and avoid unnecessary losses 4. What are the scope of food microbiological testing? A inspection of production environment B testing of raw and auxiliary materials C inspection of food processing, storage and sale of storage rings D, food inspection 5. What are the main microbiological indicators in food hygiene standards? In general, five indicators of microbiological examination are total bacterial count, coliform group, pathogenic bacteria, mold and yeast. 6, usually the quality control of the product should proceed from several aspects Man, machine, material, law, ring, report 7, general microscope maintenance A, after observation, remove the observed slide specimens. B, used oil immersion mirror, should first use wipe mirror paper will lens oil wipe, and then wipe mirror paper dipped in wiping mirror liquid wipe 2-3 times, and finally use wipe mirror paper will be two wiping mirror liquid benzene wipe. C, the rotating objective converter is placed at the low magnification position. D, the body fell to the lowest position, adjust the position of the mobile device to the good specimen stage, covered with dust cover. 8, what are the usual conditions for dry heat sterilization and hi