Mountain House Sale - 25% Off
Free Food Storage Sample

Quick References

Quiz of the Week – LDS Manual: Spoilage (and Mold)

These questions are derived from the LDS Preparedness Manual [links to PDF File]. Specifically, the “Spoilage” section (pages 151-155). You can find the answers to this quiz on my Facebook page. Good luck!

Q1. If your grains are infested with insects, it is ok to sift out larger bugs if there aren’t too many:
a) true
b) false
c) seriously, bugs? no way!

Q2. Mycotoxins produced by molds are usually destroyed by cooking so it is ok to eat moldy foods if cooked properly:
a) true
b) false

Q3. Molds in wet packed foods should never be consumed because they:
a) are not easily destroyed by heat from cooking
b) they release more mycotoxins in wet packed foods that dry packed foods
c) they have the potential to produce botulism because they may raise the acidity level inside to unsafe levels
d) molds in wet packed foods are no different than in dry packed foods

Q4. The easiest method to prevent mold growth in grains and legumes is to:
a) keep the temperature sufficient low
b) keep the moisture content sufficient low
c) keep them out of direct sunlight
d) keep them in an oxygen free environment
e) do not allow rats around grains as they are abundant with mold spores

Q5. Why is a pressure canner necessary to kill botulism spores in vegetables and meats:
a) only a pressure canner reaches high enough temperatures (above 240 degrees Fahrenheit at sea level) to kill the spores
b) there is no other answer – that’s the one!

Q6. As a safety precaution, all wet packed canned foods should be boiled in an open vessel before being consumed for how many minutes in order to kill botulism toxins:
a) 5 minutes
b) 15 minutes
c) 30 minutes
d) the answer is b; seriously, it’s 15 minutes

Comments are closed.