Microbiology of Foods

Q1: Which of the following is true about ISO 2002 method for Salmonella detection?

A Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn)

B Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth

C XLD is the first isolation medium rather than BGA

D All of these

ANS:D - All of these

No answer description is available. 

Q2: Suspected colonies of Staphylococcus aureus when grown on Baird-Parker medium shall show

A coagulase activity

B protease activity

C catalase activity

D none of these

ANS:A - coagulase activity

No answer description is available. 

Q3: The microbiological examination of coliform bacteria in foods preferably use

A MacConkey broth

B violet Red Bile agar

C eosine Methylene blue agar

D all of these

ANS:D - all of these

No answer description is available. 

Q4: The different ACC's between food categories reflect the

A expected level of contamination of the raw material

B potential for microbial growth during storage

C potential shelf life

D all of the above

ANS:A - expected level of contamination of the raw material

No answer description is available. 

Q5: Which of the following acid will have higher bacteriostatic effect at a given pH?

A Acetic acid

B Tartaric acid

C Citric acid

D Maleic acid

ANS:A - Acetic acid

No answer description is available. 

Q6: Examination of the presence / absence of organisms refers to

A incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium.

B incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective medium.

C incubation of a food suspension in an enrichment medium

D none of the above

ANS:A - incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium.

No answer description is available. 

Q7: Aerobic Colony Count (ACC), is also known as

A Total viable count (TVC)

B Aerobic plate count (APC)

C Standard plate count (SPC)

D All of these

ANS:D - All of these

No answer description is available. 

Q8: Enumeration of microorganism refers to

A either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar, or non-selective plate, depending on the test

B either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar

C non-selective plating, depending on the test

D none of the above

ANS:A - either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar, or non-selective plate, depending on the test

No answer description is available. 

Q9: Which of the following is not true for the thermal resistance of the bacterial cells?

A Cocci are usually more resistant than rods

B Higher the optimal and maximal temperatures for growth, higher the resistance

C Bacteria that clump considerably or form capsules are difficult to kill

D Cells low in lipid content are harder to kill than other cells

ANS:D - Cells low in lipid content are harder to kill than other cells

No answer description is available. 

Q10: NaCl can act as

A antagonist at optimal concentrations

B synergistically if added in excess of optimum level

C Both (a) and (b)

D None of the above

ANS:C - Both (a) and (b)

No answer description is available. 

Q11: The time temperature combination for HTST paterurization of 71.1°C for 15 sec is selected on the basis of

A Coxiella Burnetii

B E. coli

C B. subtilis

D C. botulinum

ANS:A - Coxiella Burnetii

No answer description is available. 

Q12: Plate count of bacteria in foods generally use the plating medium consisting of

A peptone, yeast extract, glucose, sodium chloride, agar and distilled water

B yeast extract, glucose, sodium chloride, agar and distilled water

C peptone, glucose, sodium chloride, agar and distilled water

D peptone, yeast extract, glucose, sodium chloride and distilled water

ANS:A - peptone, yeast extract, glucose, sodium chloride, agar and distilled water

No answer description is available.

Q13: Yeast and mould count determination requires-

A nutrient agar

B acidified potato glucose agar

C MacConkey agar

D violet Red Bile agar

ANS:B - acidified potato glucose agar

No answer description is available.

Q14: Most spoilage bacteria grow at

A acidic pH

B alkaline pH

C neutral pH

D any of the pH

ANS:C - neutral pH

No answer description is available. 

Q15: What are the intrinsic factors for the microbial growth?

A pH

B Moisture

C Oxidation-Reduction Potential

D All of these

ANS:D - All of these

No answer description is available. 

Q16: A psychrophilic halophile would be a microbe that prefers

A cold temperatures and increased amounts of salt

B warm temperatures and increased amounts of pressure

C cold temperatures and the absence of oxygen

D warm temperatures and increased amounts of acid

ANS:A - cold temperatures and increased amounts of salt

No answer description is available. 

Q17: Water activity can act as

A an intrinsic factor determining the likelihood of microbial proliferation

B a processing factor

C an extrinsic factor

D all of the above

ANS:D - all of the above

No answer description is available. 



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