Food Illness

Q1: Group I C. botulinum strains generally includes in

A all types of strains (proteolytic)A, B and F

B all types of strains (non-proteolytic) E and F

C all types of strains (proteolytic)C, D and F

D none of the above

ANS:A - all types of strains (proteolytic)A, B and F

No answer description is available. 

Q2: The milk streptococci produce acetoin that gets spontaneously oxidized yielding a flavorings agent (responsible for aroma of butter) that is

A acetone

B acetyl coA

C butyric acid

D diacetyl

ANS:D - diacetyl

No answer description is available.

Q3: Which of the following toxin causing botulism is less toxic to human beings?

A Type A

B Type B

C Type C

D None of these

ANS:B - Type B

No answer description is available. 

Q4: Botulism is caused by the presence of toxin developed by

A Clostridium tyrobutyricum

B Clostridium sporogenes

C Clostridium botulinum

D none of these

ANS:C - Clostridium botulinum

No answer description is available. 

Q5: Which of the following is true to prevent botulism from smoked fish?

A The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking

B Fish should be immediately frozen after packaging and kept frozen

C Good sanitation should be maintained throughout production and handling

D All of the above

ANS:D - All of the above

No answer description is available. 

Q6: Arrange the potencies of toxin in descending order of the following canned foods

A peas>string beans>spinach> corn

B corn> string bean>peas>spinach

C corn> spinach> peas>string beans

D corn> peas>string beans>spinach

ANS:D - corn> peas>string beans>spinach

No answer description is available. 

Q7: The method of successful treatment of botulism prior to appearance of botulism symptoms involve administration of

A antibiotic

B analgesic

C antitoxin

D antipyretic

ANS:C - antitoxin

No answer description is available. 

Q8: Salmonellois is caused by the

A enterotoxin of Salmonella spp

B endotoxin of Salmonella spp

C neurotoxin of Salmonella spp

D exoenterotoxin of Salmonella spp

ANS:B - endotoxin of Salmonella spp

No answer description is available. 

Q9: Which of the following is a food infection?

A Salmonellois

B Botulism

C Staphylococcal intoxication

D None of these

ANS:A - Salmonellois

No answer description is available. 

Q10: Staphylococcal intoxication is caused by the toxin m the food from

A Staphylococcus aureus

B S. cerevisiae

C S. thermophillus

D none of these

ANS:A - Staphylococcus aureus

No answer description is available.

Q11: The application of Gamma rays destroys botulism toxin. The dose of gamma rays required for this purpose is

A 73 Gy

B 73 Rad

C 7.3 Mrad

D 173 Rad

ANS:C - 7.3 Mrad

No answer description is available. 

Q12: A bacterial food intoxication refers to

A illness caused by presence of pathogens

B food borne illness caused by the presence of a bacterial toxin formed in food

C both (a) and (b)

D none of the above

ANS:B - food borne illness caused by the presence of a bacterial toxin formed in food

No answer description is available. 

Q13: The botulism intoxication occurs due to

A an enterotoxin

B neurotoxin

C mycotoxin

D all of these

ANS:B - neurotoxin

No answer description is available. 

Q14: The staphylococcal intoxication refers to presence of

A an enterotoxin

B neurotoxin

C mycotoxin

D All of these

ANS:A - an enterotoxin

No answer description is available. 

Q15: The Bacillus cereus causes gasteroenteritis by the production of an exoenterotoxin which is released in food as a result of

A cell growth

B cell autolysis

C cell permeation

D cell damage

ANS:B - cell autolysis

No answer description is available.



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