Food Microbiology MCQs

  1. Which of the following is false for the thermal resistance of the bacterial cells?
  2. (a) Cocci are usually more resistant than rods

    (b) Cells low in lipid content are harder to kill than other cells

    (c) Bacteria that clump considerably or form capsules are difficult to kill

    (d) Higher the optimal and maximal temperatures for growth, higher the resistance

    Sol: (b) Cells low in lipid content are harder to kill than other cells

  3. The most spoilage bacteria grows at ______________.
  4. (a) Acidic pH

    (b) Neutral pH

    (c) Alkaline pH

    (d) All of the above

    Sol: (b) Neutral pH.

  5. The microbiological examination of coliform bacteria in foods preferably use______________.
  6. (a) Mac Conkey broth

    (b) Violet Red Bile agar

    (c) Eosine Methylene blue agar

    (d) All of the above

    Sol: (d) All of the above.

  7. Which of the following acids will have a higher bacteriostatic effect at a given pH?
  8. (a) Maleic acid

    (b) Citric acid

    (c) Acetic acid

    (d) Tartaric acid

    Sol: (c) Acetic acid.

  9. The different ACCs between food categories reflect the ______________.
  10. (a) Potential shelf life

    (b) Potential for the microbial growth during storage

    (c) The expected level of contamination of the raw material

    (d) All of the above

    Sol: (d) All of the above.

  11. An examination of the presence or absence of organisms refers to ______________.
  12. (a) Incubation of a food suspension in an enrichment medium

    (b) Incubation of a food suspension in an enrichment medium followed by inoculation onto a suitable selective medium

    (c) Incubation of a food suspension in an enrichment medium followed by inoculation onto a non-selective medium

    (d) All of the above

    Sol: (b) Incubation of a food suspension in an enrichment medium followed by inoculation onto a suitable selective medium.

  13. What are the intrinsic factors for microbial growth?
  14. (a) pH

    (b) Moisture

    (c) Oxidation-Reduction Potential

    (d) All of the above

    Sol: (d) All of the above.

  15. Plate count of bacteria in foods generally use the plating medium consisting of ______________.
  16. (a) Peptone, glucose, sodium chloride, agar and distilled water

    (b) Yeast extract, glucose, sodium chloride, agar and distilled water

    (c) Peptone, yeast extract, glucose, sodium chloride and distilled water

    (d) Peptone, yeast extract, glucose, sodium chloride, agar and distilled water

    Sol: (c) Peptone, yeast extract, glucose, sodium chloride and distilled water.

  17. Enumeration of microorganism refers to ______________.
  18. (a) Non-selective plating, depending on the test.

    (b) Either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar

    (c) Either A or B

    (d) None of the above

    Sol: (c) Either A or B.

  19. Yeast and mould count determination requires ______________.
  20. (a) Nutrient agar

    (b) MacConkey agar

    (c) Violet Red Bile agar

    (d) Acidified potato glucose agar

    Sol: (d) Acidified potato glucose agar.

  21. Aerobiccolony count (ACC) is also referred as______________.
  22. (a) Total viable count (TVC)

    (b) Aerobic plate count (APC)

    (c) Standard plate count (SPC)

    (d) All of the above

    Sol:(d) All of the above.

  23. The time-temperature combination for HTST pasteurization of 71.1C for 15 sec is selected on the basis of ____________.
  24. (a) E.coli

    (b) Coxiella BVurnetii

    (c) C.botulinum

    (d) B.subtilis

    Sol: (b) Coxiella Burnetii.

  25. Suspected colonies of Staphylococcus aureus when grown on Baird-Parker medium shall show____________.
  26. (a) Protease activity

    (b) Catalase activity

    (c) Coagulase activity

    (d) None of the above

    Sol: (c) Coagulase activity.

  27. NaCl can act ____________.
  28. (a) Transporting nutrients

    (b) Antagonist at optimal concentrations

    (c) Synergistically if added in excess of optimum level

    (d) Both a and b

    Sol: (d) Both a and b.

  29. Water activity can act as ____________.
  30. (a) An extrinsic factor

    (b) A processing factor

    (c) An intrinsic factor determining the likelihood of microbial proliferation

    (d) All of the above

    Sol:(d) All of the above

Stay tuned with BYJU’S Biology for more MCQs and other Biology related topics.

Leave a Comment

Your email address will not be published. Required fields are marked *