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    Food Microbiology MCQS With Answers Key

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    naveed
    This document contains 18 multiple choice questions about food microbiology. The questions cover topics like preventing food spoilage, microorganisms involved in food processing like canning and pasteurization, conditions required for microbial growth, types of fermentation, and foodborne pathogens. The answers to the questions are provided at the end.

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    Download as PDF, TXT or read online from Scribd

    Food Microbiology MCQS With Answers Key

    Uploaded by

    naveed
    26K views5 pages
    This document contains 18 multiple choice questions about food microbiology. The questions cover topics like preventing food spoilage, microorganisms involved in food processing like canning and pasteurization, conditions required for microbial growth, types of fermentation, and foodborne pathogens. The answers to the questions are provided at the end.

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    food microbiology mcqs

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    This document contains 18 multiple choice questions about food microbiology. The questions cover topics like preventing food spoilage, microorganisms involved in food processing like canning and pasteurization, conditions required for microbial growth, types of fermentation, and foodborne pathogens. The answers to the questions are provided at the end.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    26K views5 pages

    Food Microbiology MCQS With Answers Key

    Uploaded by

    naveed
    This document contains 18 multiple choice questions about food microbiology. The questions cover topics like preventing food spoilage, microorganisms involved in food processing like canning and pasteurization, conditions required for microbial growth, types of fermentation, and foodborne pathogens. The answers to the questions are provided at the end.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 5

    Food Microbiology Multiple Choice Questions

    1. Spoilage in food because of microbial activity can be prevented or delayed by

    a. Prohibiting the entry of micro-organisms in food

    b. Physical removal of micro-organisms

    c. Hindering the activity of micro-organisms

    d. All of above

    2. The growth of aerobic food spoilage and pathogenic microorganisms can be suppressed by

    a. Humectants

    b. Exhausting

    c. Both a and b

    d. None of above

    3. The target microorganism in canning is

    a. Clostridium botulinum

    b. Streptococcus thermophillus

    c. PA 3679

    d. Lactobacillus bulgaricus

    4. Pasteurization is the heat treatment designed primarily to kill

    a. Vegetable forms of microorganisms

    b. All form of microorganisms

    c. Spore

    d. None of above

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    5. In spore forming bacteria maximum resistance occurs at pH

    a. 4

    b. 5

    c. 6

    d. 7

    6. The time required to kill microorganism at a given lethal temperature is known as

    a. Z value

    b. D value

    c. C value

    7. The microorganisms multiply and die in

    a. Geometric order

    b. Logarithmic order

    c. A-logarithmic order

    d. None of above

    8. Acetobacor aceti converts ------------------into acetic acids

    a. Ethyl alcohol

    b. Glucose

    c. Methyl alcohol

    d. Starch

    9. Two types of fermentations are carried out for the production of

    a. Pickle

    b. Yoghurt

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    c. Vinegar

    d. Sausages

    10. In bread manufacturing, alcoholic fermentation is carried out by

    a. Streptococcus thermophillus

    b. Saccharomyces cerevisae

    c. S. carlsbergensis

    d. Lactobacillus bulgaricus

    11. Clostridium botulinum mainly result in spoilage of -------------- foods

    a. High acid Food

    b. Acidic Food

    c. Medium acid Food

    d. Low acid Food

    12. Any change that renders food unfit for human consumption is called

    a. Processing

    b. Spoilage

    c. Deterioration

    d. Preservation

    13. The temperature resistance of microorganism in high acid food is

    a. High

    b. Medium

    c. Low

    d. No effect

    14. Food intoxication is the ingestion of

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    a. Toxin produced by microorganism

    b. Toxin producing microorganism

    c. Non of both

    d. Both of these

    15. Clostridium Botulinum is

    a. Bacteria

    b. Mold

    c. Yeast

    d. Virus

    16. Thermophiles grows at

    a. 8 to 45°C

    b. 25 to 30°C

    c. 0 to 20°C

    d. 50-600 C

    17. Type of yeast used for alcoholic fermentation is

    a. Saccharomyces Cerevisiae

    b. Streptococcus thermophillus

    c. Acetobacter acceti

    d. Clostridium botulinum

    18. Lactic acid bacteria include

    a. Lactococcus lactis

    b. Lactococcus cremoris

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    c. Bifidobacterium

    d. All above

    ANSWERS
    1. d 15. a
    2. c 16. a
    3. c 17. a
    4. a 18. d
    5. d
    6. b
    7. b
    8. a
    9. c
    10. b
    11. d
    12. b
    13. c
    14. a

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