MICROBIOLOGY - FOOD SAFETY
MICROBIOLOGY (FOOD SAFETY) MCQ
1. Which among the following organisms causes food borne intoxication as a cause of food poisoning?
A:-Staphylococcus aureus
B:-Gonyaulax Catenella
C:-Yersinia Enterocolitica
D:-Clavices Purpurea
Correct Answer:- Option-A
2. What is the optimum temperature for the growth of most of the psychrotrophs?
A:-15° C
B:-20° C
C:-1° C
D:-10° C
Correct Answer:- Option-B
3. Still birth in cattle and human beings is caused by the action of food poisoning that involves the presence of which of the bacteria?
A:-Vibrio Cholarae
B:-Listeria Monocytogenes
C:-Campylobacter jejuni
D:-Clostridium botulinum
Correct Answer:- Option-B
4. Name the anti microbial ingredient present in clove
A:-Cinnamaldehyde
B:-Cineole
C:-Thujone
D:-Eugenol
Correct Answer:- Option-D
5. Select the Eh value limit, below which an environment is considered to be anaerobic in nature
A:-200 mV
B:--500 mV
C:--200 mV
D:--501 mV
Correct Answer:- Option-C
6. Name a mold like yeast among the following
A:-Amylomyces
B:-Endomycopsis
C:-Candida
D:-Pichia
Correct Answer:- Option-B
7. The maximum amount of alcohol content permissible in the case of table vines
A:-10%
B:-12%
C:-20%
D:-14%
Correct Answer:- Option-D
8. Name the fermented product from the juice of the cactus plant Agave
A:-Pulque
B:-Kemph
C:-Sake
D:-Kummis
Correct Answer:- Option-A
9. The flavouring compound with antibacterial activity that is present in the flower petals of the plant Hops that is used in the beer industry
A:-Cadaverine and Putrescene
B:-Flavons and Flavanones
C:-Humulone and Lupulone
D:-Thujone and ceneo
Correct Answer:- Option-C
10. How the personal hygiene in HACCP system in a meat processing plant is monitored?
A:-Visual inspection
B:-Hand swabs
C:-Both (1) and (2)
D:-None of the above
Correct Answer:- Option-B
11. Which is the human organ that is affected by Veno-Occlusive disease?
A:-Heart
B:-Intestine
C:-Liver
D:-Kidneys
Correct Answer:- Option-C
12. Deoxynevalenol is grouped under the broad category of chemicals referred to as
A:-Trichothecines
B:-Lectins
C:-Terpenoids
D:-Flavanoids
Correct Answer:- Option-A
13. Select the microaerophilic bacteria that causes food poisoning
A:-Vibrio parahaemolyticus
B:-Camylobacter jejuni
C:-Bacillus cereus
D:-Clostridium sp
Correct Answer:- Option-B
14. Mention the name of the scientist who first proposed the use of steel cans for the canning process
A:-Francois Appert
B:-Lazzaro Spallanzani
C:-Peter Durand
D:-Harry Russel
Correct Answer:- Option-C
15. Which of the following sequence accurately represent the Aw requirement in the decreasing order of demand for growth in food stuffs?
A:-Spoilage bacteria > Spoilage yeast > Spoilage mold > Halophilic bacteria > Osmophilic yeast
B:-Halophilic bacteria > Spoilage bacteria > Spoilage yeast > Spoilage mold > Osmophilic yeast
C:-Spoilage bacteria > Spoilage yeast > Spoilage mold > Osmophilic yeast > Halophilic bacteria
D:-Spoilage yeast > Spoilage bacteria > Spoilage mold > Halophilic bacteria > Osmophilic yeast
Correct Answer:- Option-A
16. Which among the following is not a Class I preservative?
A:-Propionic acid
B:-Dextrose
C:-Honey
D:-Sodium chloride
Correct Answer:- Option-A
17. Itai-Itai disease in Japan is caused by the toxicity of which of the following?
A:-Arsenic
B:-Copper
C:-Mercury
D:-Cadmium
Correct Answer:- Option-D
18. Name the toxic alkaloid present in Argemone mexicana which is a major adulterant in mustard
A:-Thiocyanate
B:-Dioxine
C:-Sanguinarine
D:-Trimethyl amine
Correct Answer:- Option-C
19. During the production of beer making, in which of the following step the non soluble unfermentable carbohydrates from the cereals are hydrolyzed into soluble fermentable materials?
A:-Mashing
B:-Malting
C:-Hop addition
D:-Wort processing
Correct Answer:- Option-A
20. What is milk plasma?
A:-Milk without lactose
B:-Milk without casein
C:-Milk without fat globules
D:-Milk without whey
Correct Answer:- Option-C
21. Name the psychotrophic bacteria belonging to enterobacteriaceae that causes enteric infection
A:-Shigella Flexneri
B:-Yersinia enterocolitica
C:-Enterobacter fecalis
D:-Escherichia Coli
Correct Answer:- Option-B
22. Which is the toxic protein present in ''Killer yeast'' that has adverse effect on beneficial yeast?
A:-Mycocide
B:-Bactocide
C:-Zymocide
D:-Saccharocide
Correct Answer:- Option-C
23. Which is the new taxonomical name given to the bottom fermenting yeast ''Saccharomyces carlsbergensis''?
A:-Saccharomyces uvarum
B:-Saccharomyces pastorianus
C:-Saccharomyces udum
D:-Saccharomyces lactis
Correct Answer:- Option-B
24. The scientist who first developed pure culture of yeast for the production of beer
A:-Brefeld
B:-Joseph Lister
C:-Emil Hansen
D:-Louis Pasteur
Correct Answer:- Option-C
25. Select the sequence of downstream processing involved in most of the production process of antibiotics
A:-Filtration - Solvent Extraction - Crystallization - Drying
B:-Solvent Extraction - Filtration - Crystallization - Drying
C:-Filtration - Crystallization - Solvent Extraction - Drying
D:-Crystallization - Solvent Extraction - Filtration - Drying
Correct Answer:- Option-A
26. Indonesian Tempeh is a processed food derived from
A:-Rice
B:-Soybean
C:-Groundnut
D:-Wheat
Correct Answer:- Option-B
27. Name the bacterial species with the presence of an active pyruvate carboxylase enzyme
A:-Pseudomonas aeruginosa
B:-Lactobacillus brevis
C:-Streptococcus lactis
D:-Zymomonas mobilis
Correct Answer:- Option-D
28. The enzyme responsible for the conversion of starch into fermentable sugars in the beer making process is
A:-cellulase
B:-amylase
C:-glucanase
D:-maltase
Correct Answer:- Option-B
29. The most important anaerobic bacterial species that causes meat putrefication is
A:-Bacillus cereus
B:-Clostridium perfringens
C:-Clostridium tetani
D:-Clostridium botulinum
Correct Answer:- Option-B
30. Name the neurotoxin that is involved in lathyrism
A:-Trimethyl amine
B:-Trimethyl amine oxide
C:-Beta oxalyl amino alanine
D:-Sanguinarine
Correct Answer:- Option-C
31. Select the temperature that can be tolerated by the emetic toxin of Bacillus cereus
A:-112°C
B:-85°C
C:-152°C
D:-126°C
Correct Answer:- Option-D
32. Which among the following is the causative agent for shell fish poisoning?
A:-Gonyaulax Catenella
B:-Vibrio Parahaemolyticus
C:-Giardia lamblia
D:-Salmonella typhimurium
Correct Answer:- Option-A
33. Select the critical limit of temperature as the CCP in the process steps of pasteurization in an HACCP plant for liquid milk
A:-138 ± 2°C
B:-55 ± 2°C
C:-77 ± 2°C
D:-None of the above
Correct Answer:- Option-C
34. VOD is caused by the toxin present in the seeds of which adulterant plant?
A:-Crotalaria nanaburn
B:-Panicum maximum
C:-Argemone Mexicana
D:-Arabidopsis Thaliana
Correct Answer:- Option-A
35. Which of the following condition the disease ''Hyperkeratosis'' is associated with?
A:-Acute arsenic exposure
B:-Chronic fluoride exposure
C:-Acute fluoride exposure
D:-Chronic arsenic exposure
Correct Answer:- Option-D
36. Pink colour formation in oysters is due to the infestation with which of the following organism?
A:-Rhodotorula
B:-Rhosdospirillum
C:-Halobacterium
D:-Serratia
Correct Answer:- Option-C
37. What do you mean by the term ''fugu''?
A:-Algal poisoning
B:-Shell fish poisoning
C:-Algal blooming
D:-Puffer fish poisoning
Correct Answer:- Option-D
38. Film forming yeast that causes the spoilage of wine is
A:-Candida
B:-Hansenula
C:-Schizosaccharromyces
D:-Albugo
Correct Answer:- Option-B
39. Which among the following is a heterofermentative lactic acid bacteria?
A:-Lactococcus
B:-Streptococcus
C:-Leuconostoc
D:-Pediococcus
Correct Answer:- Option-C
40. Select the factors that favour the growth of molds compared to bacteria in fruits
A:-Low carbohydrate content and low pH
B:-High carbohydrate content and low pH
C:-High carbohydrate content and high pH
D:-Low carbohydrate content and high pH
Correct Answer:- Option-B
41. Bacteriocins are used as a food preservative against which of the following?
A:-Gram positive bacteria
B:-Gram negative bacteria
C:-Yeasts
D:-Fungi
Correct Answer:- Option-B
42. Reuterine, an anti microbial substance produced by Lacto bacillus reuteri, that is used as a food preservative requires which of the following substance as a substrate for its synthesis?
A:-Catechol
B:-Tryptophan
C:-Glycerol
D:-Glucose
Correct Answer:- Option-C
43. Which among the following private enterprise contributed to the development of HACCP?
A:-Nestle
B:-Parle
C:-Pillsbury
D:-Cadbury
Correct Answer:- Option-C
44. Dye reduction test is used for assessing the quality of
A:-Meat
B:-Beer
C:-Wine
D:-Milk
Correct Answer:- Option-D
45. The destructive effect of ozone on bacteria was first noticed by
A:-Kurkowitsch
B:-Metchnikoff
C:-Beijerinck
D:-Paul Earhlich
Correct Answer:- Option-A
46. Which is the step that helps in determining the critical control points in an HACCP system?
A:-Development of a flow chart
B:-Development of a decision tree
C:-Development of a flow diagram
D:-Listing out of potential hazards
Correct Answer:- Option-B
47. Which is the mobile phase in gas chromatography?
A:-Liquid
B:-Solid
C:-Gas
D:-None of the above
Correct Answer:- Option-C
48. ''Eyes'' in Swiss cheese are formed as a result of
A:-Entrapment of oxygen
B:-By the action of rennin
C:-Degradation of casein
D:-Entrapment of `"CO_2"`
Correct Answer:- Option-D
49. Which among the following is a fungal bioagent used for commercial production of α amylase?
A:-Trichoderma viridae
B:-Rhodotorula sp
C:-Aspergillus oryzae
D:-Aspergillus niger
Correct Answer:- Option-C
50. Which among the following is the actinobacteria used for the production of SCP?
A:-Rhodococcus sp
B:-Cellulomonas sp
C:-Micrococcus sp
D:-Corynebacterium sp
Correct Answer:- Option-B
A:-Staphylococcus aureus
B:-Gonyaulax Catenella
C:-Yersinia Enterocolitica
D:-Clavices Purpurea
Correct Answer:- Option-A
2. What is the optimum temperature for the growth of most of the psychrotrophs?
A:-15° C
B:-20° C
C:-1° C
D:-10° C
Correct Answer:- Option-B
3. Still birth in cattle and human beings is caused by the action of food poisoning that involves the presence of which of the bacteria?
A:-Vibrio Cholarae
B:-Listeria Monocytogenes
C:-Campylobacter jejuni
D:-Clostridium botulinum
Correct Answer:- Option-B
4. Name the anti microbial ingredient present in clove
A:-Cinnamaldehyde
B:-Cineole
C:-Thujone
D:-Eugenol
Correct Answer:- Option-D
5. Select the Eh value limit, below which an environment is considered to be anaerobic in nature
A:-200 mV
B:--500 mV
C:--200 mV
D:--501 mV
Correct Answer:- Option-C
6. Name a mold like yeast among the following
A:-Amylomyces
B:-Endomycopsis
C:-Candida
D:-Pichia
Correct Answer:- Option-B
7. The maximum amount of alcohol content permissible in the case of table vines
A:-10%
B:-12%
C:-20%
D:-14%
Correct Answer:- Option-D
8. Name the fermented product from the juice of the cactus plant Agave
A:-Pulque
B:-Kemph
C:-Sake
D:-Kummis
Correct Answer:- Option-A
9. The flavouring compound with antibacterial activity that is present in the flower petals of the plant Hops that is used in the beer industry
A:-Cadaverine and Putrescene
B:-Flavons and Flavanones
C:-Humulone and Lupulone
D:-Thujone and ceneo
Correct Answer:- Option-C
10. How the personal hygiene in HACCP system in a meat processing plant is monitored?
A:-Visual inspection
B:-Hand swabs
C:-Both (1) and (2)
D:-None of the above
Correct Answer:- Option-B
11. Which is the human organ that is affected by Veno-Occlusive disease?
A:-Heart
B:-Intestine
C:-Liver
D:-Kidneys
Correct Answer:- Option-C
12. Deoxynevalenol is grouped under the broad category of chemicals referred to as
A:-Trichothecines
B:-Lectins
C:-Terpenoids
D:-Flavanoids
Correct Answer:- Option-A
13. Select the microaerophilic bacteria that causes food poisoning
A:-Vibrio parahaemolyticus
B:-Camylobacter jejuni
C:-Bacillus cereus
D:-Clostridium sp
Correct Answer:- Option-B
14. Mention the name of the scientist who first proposed the use of steel cans for the canning process
A:-Francois Appert
B:-Lazzaro Spallanzani
C:-Peter Durand
D:-Harry Russel
Correct Answer:- Option-C
15. Which of the following sequence accurately represent the Aw requirement in the decreasing order of demand for growth in food stuffs?
A:-Spoilage bacteria > Spoilage yeast > Spoilage mold > Halophilic bacteria > Osmophilic yeast
B:-Halophilic bacteria > Spoilage bacteria > Spoilage yeast > Spoilage mold > Osmophilic yeast
C:-Spoilage bacteria > Spoilage yeast > Spoilage mold > Osmophilic yeast > Halophilic bacteria
D:-Spoilage yeast > Spoilage bacteria > Spoilage mold > Halophilic bacteria > Osmophilic yeast
Correct Answer:- Option-A
16. Which among the following is not a Class I preservative?
A:-Propionic acid
B:-Dextrose
C:-Honey
D:-Sodium chloride
Correct Answer:- Option-A
17. Itai-Itai disease in Japan is caused by the toxicity of which of the following?
A:-Arsenic
B:-Copper
C:-Mercury
D:-Cadmium
Correct Answer:- Option-D
18. Name the toxic alkaloid present in Argemone mexicana which is a major adulterant in mustard
A:-Thiocyanate
B:-Dioxine
C:-Sanguinarine
D:-Trimethyl amine
Correct Answer:- Option-C
19. During the production of beer making, in which of the following step the non soluble unfermentable carbohydrates from the cereals are hydrolyzed into soluble fermentable materials?
A:-Mashing
B:-Malting
C:-Hop addition
D:-Wort processing
Correct Answer:- Option-A
20. What is milk plasma?
A:-Milk without lactose
B:-Milk without casein
C:-Milk without fat globules
D:-Milk without whey
Correct Answer:- Option-C
21. Name the psychotrophic bacteria belonging to enterobacteriaceae that causes enteric infection
A:-Shigella Flexneri
B:-Yersinia enterocolitica
C:-Enterobacter fecalis
D:-Escherichia Coli
Correct Answer:- Option-B
22. Which is the toxic protein present in ''Killer yeast'' that has adverse effect on beneficial yeast?
A:-Mycocide
B:-Bactocide
C:-Zymocide
D:-Saccharocide
Correct Answer:- Option-C
23. Which is the new taxonomical name given to the bottom fermenting yeast ''Saccharomyces carlsbergensis''?
A:-Saccharomyces uvarum
B:-Saccharomyces pastorianus
C:-Saccharomyces udum
D:-Saccharomyces lactis
Correct Answer:- Option-B
24. The scientist who first developed pure culture of yeast for the production of beer
A:-Brefeld
B:-Joseph Lister
C:-Emil Hansen
D:-Louis Pasteur
Correct Answer:- Option-C
25. Select the sequence of downstream processing involved in most of the production process of antibiotics
A:-Filtration - Solvent Extraction - Crystallization - Drying
B:-Solvent Extraction - Filtration - Crystallization - Drying
C:-Filtration - Crystallization - Solvent Extraction - Drying
D:-Crystallization - Solvent Extraction - Filtration - Drying
Correct Answer:- Option-A
26. Indonesian Tempeh is a processed food derived from
A:-Rice
B:-Soybean
C:-Groundnut
D:-Wheat
Correct Answer:- Option-B
27. Name the bacterial species with the presence of an active pyruvate carboxylase enzyme
A:-Pseudomonas aeruginosa
B:-Lactobacillus brevis
C:-Streptococcus lactis
D:-Zymomonas mobilis
Correct Answer:- Option-D
28. The enzyme responsible for the conversion of starch into fermentable sugars in the beer making process is
A:-cellulase
B:-amylase
C:-glucanase
D:-maltase
Correct Answer:- Option-B
29. The most important anaerobic bacterial species that causes meat putrefication is
A:-Bacillus cereus
B:-Clostridium perfringens
C:-Clostridium tetani
D:-Clostridium botulinum
Correct Answer:- Option-B
30. Name the neurotoxin that is involved in lathyrism
A:-Trimethyl amine
B:-Trimethyl amine oxide
C:-Beta oxalyl amino alanine
D:-Sanguinarine
Correct Answer:- Option-C
31. Select the temperature that can be tolerated by the emetic toxin of Bacillus cereus
A:-112°C
B:-85°C
C:-152°C
D:-126°C
Correct Answer:- Option-D
32. Which among the following is the causative agent for shell fish poisoning?
A:-Gonyaulax Catenella
B:-Vibrio Parahaemolyticus
C:-Giardia lamblia
D:-Salmonella typhimurium
Correct Answer:- Option-A
33. Select the critical limit of temperature as the CCP in the process steps of pasteurization in an HACCP plant for liquid milk
A:-138 ± 2°C
B:-55 ± 2°C
C:-77 ± 2°C
D:-None of the above
Correct Answer:- Option-C
34. VOD is caused by the toxin present in the seeds of which adulterant plant?
A:-Crotalaria nanaburn
B:-Panicum maximum
C:-Argemone Mexicana
D:-Arabidopsis Thaliana
Correct Answer:- Option-A
35. Which of the following condition the disease ''Hyperkeratosis'' is associated with?
A:-Acute arsenic exposure
B:-Chronic fluoride exposure
C:-Acute fluoride exposure
D:-Chronic arsenic exposure
Correct Answer:- Option-D
36. Pink colour formation in oysters is due to the infestation with which of the following organism?
A:-Rhodotorula
B:-Rhosdospirillum
C:-Halobacterium
D:-Serratia
Correct Answer:- Option-C
37. What do you mean by the term ''fugu''?
A:-Algal poisoning
B:-Shell fish poisoning
C:-Algal blooming
D:-Puffer fish poisoning
Correct Answer:- Option-D
38. Film forming yeast that causes the spoilage of wine is
A:-Candida
B:-Hansenula
C:-Schizosaccharromyces
D:-Albugo
Correct Answer:- Option-B
39. Which among the following is a heterofermentative lactic acid bacteria?
A:-Lactococcus
B:-Streptococcus
C:-Leuconostoc
D:-Pediococcus
Correct Answer:- Option-C
40. Select the factors that favour the growth of molds compared to bacteria in fruits
A:-Low carbohydrate content and low pH
B:-High carbohydrate content and low pH
C:-High carbohydrate content and high pH
D:-Low carbohydrate content and high pH
Correct Answer:- Option-B
41. Bacteriocins are used as a food preservative against which of the following?
A:-Gram positive bacteria
B:-Gram negative bacteria
C:-Yeasts
D:-Fungi
Correct Answer:- Option-B
42. Reuterine, an anti microbial substance produced by Lacto bacillus reuteri, that is used as a food preservative requires which of the following substance as a substrate for its synthesis?
A:-Catechol
B:-Tryptophan
C:-Glycerol
D:-Glucose
Correct Answer:- Option-C
43. Which among the following private enterprise contributed to the development of HACCP?
A:-Nestle
B:-Parle
C:-Pillsbury
D:-Cadbury
Correct Answer:- Option-C
44. Dye reduction test is used for assessing the quality of
A:-Meat
B:-Beer
C:-Wine
D:-Milk
Correct Answer:- Option-D
45. The destructive effect of ozone on bacteria was first noticed by
A:-Kurkowitsch
B:-Metchnikoff
C:-Beijerinck
D:-Paul Earhlich
Correct Answer:- Option-A
46. Which is the step that helps in determining the critical control points in an HACCP system?
A:-Development of a flow chart
B:-Development of a decision tree
C:-Development of a flow diagram
D:-Listing out of potential hazards
Correct Answer:- Option-B
47. Which is the mobile phase in gas chromatography?
A:-Liquid
B:-Solid
C:-Gas
D:-None of the above
Correct Answer:- Option-C
48. ''Eyes'' in Swiss cheese are formed as a result of
A:-Entrapment of oxygen
B:-By the action of rennin
C:-Degradation of casein
D:-Entrapment of `"CO_2"`
Correct Answer:- Option-D
49. Which among the following is a fungal bioagent used for commercial production of α amylase?
A:-Trichoderma viridae
B:-Rhodotorula sp
C:-Aspergillus oryzae
D:-Aspergillus niger
Correct Answer:- Option-C
50. Which among the following is the actinobacteria used for the production of SCP?
A:-Rhodococcus sp
B:-Cellulomonas sp
C:-Micrococcus sp
D:-Corynebacterium sp
Correct Answer:- Option-B
51. In a continuous culture system which is the term that denotes the substrate concentration at which the specific growth rate is equal to half of the maximum specific growth rate?
A:-Critical dilution constant
B:-Specific consumption constant
C:-Pasteur specific rate constant
D:-Monod saturation constant
Correct Answer:- Option-D
52. Which of the following statement is not true with respect to HACCP?
1. It is an end product test
2. It is a preventive approach
3. It is a continuous approach
4. Corrective actions are taken at every stage
A:-Statement 1
B:-Statement 1 and 4
C:-Statement 3
D:-Statement 1 and 3
Correct Answer:- Option-A
53. To which of the following group Giardia lamblia belongs to
A:-Fungus
B:-Bacteria
C:-Protozoa
D:-Alga
Correct Answer:- Option-C
54. Select the pasteurization temperature used for ice cream mix
A:-71.1°C for 10 sec
B:-82.2°C for 20 sec
C:-65°C for 30 min
D:-71.1°C for 10 min
Correct Answer:- Option-B
55. In which of the following food stuff nitrates are used as chemical preservatives?
A:-Meat
B:-Egg
C:-Vegetables
D:-Milk
Correct Answer:- Option-A
56. A common mold that could be present in insufficiently canned fruit product is
A:-Aspergillus niger
B:-Byssochlamys fulva
C:-Penicillium notatum
D:-Phytophthora carotovora
Correct Answer:- Option-B
57. To which of the category the toxin Linamarin belongs to
A:-Pyrrolizidene alkaloid
B:-Carboxylic acid
C:-Hydrated polyamine
D:-Cyanogenic glycoside
Correct Answer:- Option-D
58. The first step in any HACCP programme is
A:-To document the procedures
B:-To conduct a hazard analysis
C:-To establish critical limits
D:-To determine critical control points
Correct Answer:- Option-B
59. Which is the most common detector in HPLC?
A:-ECD
B:-FID
C:-UV/Vis
D:-FTD
Correct Answer:- Option-C
60. Which is the starting substrate used for the production of white wine?
A:-White grapes
B:-De-skinned red/black grapes
C:-Only (1)
D:-Both (1) and (2)
Correct Answer:- Option-D
61. Mention the factor responsible for affecting the digestibility of dietary protein in food
A:-Pyruvate carboxylase
B:-Ozxalates
C:-Trypsin inhibitor
D:-Goiterogens
Correct Answer:- Option-C
62. Choose the enzymes that are not present in obligate anaerobic organisms
A:-SOD
B:-Catalase
C:-SOD and catalase
D:-Catalase and peroxidase
Correct Answer:- Option-C
63. Select the pH range at which the preservative action of sodium benzoate is the maximum
A:-5.6-7.0
B:-7.5-8.0
C:-2.5-4.0
D:-6.5-7.5
Correct Answer:- Option-C
64. Which is the symptom of spoilage caused by Cladosporium herbarum in meat?
A:-Green patches
B:-White spot
C:-Whiskers
D:-Black spot
Correct Answer:- Option-D
65. Which is the anaerobic bacterial species that produces a neurotoxin that is found associated with insufficient canning processes?
A:-Bacillus cereus
B:-Clostridium botulinum
C:-Desulfovibrio sp
D:-Desufatomaculum sp
Correct Answer:- Option-B
66. Which among the following is the spoilage symptom caused by Erwinia Carotovora in vegetables?
A:-Soft rot
B:-Grey spot
C:-Angular spot
D:-Ropiness
Correct Answer:- Option-A
67. Detection of which of the compound in fish would reveal the spoilage occurrence?
A:-TMAO
B:-TMA
C:-PUFA
D:-TTX
Correct Answer:- Option-B
68. Paralytic shellfish poisoning is caused by
A:-Saxitoxin by Gonyaulax catenella
B:-Neurotoxin by dinoflagellates
C:-Serotoxin by diatoms
D:-None of the above
Correct Answer:- Option-A
69. Which is the crhomatographic system that is used for analyzing samples with volatile activity?
A:-TLC
B:-Paper chromatography
C:-GLC
D:-Ion exchange chromatography
Correct Answer:- Option-C
70. Which is the most probable food poisoning organism that is associated with the complications arising out of the consumption of the Japanese food ''sushi''?
A:-Camylobacter jejuni
B:-Vibrio Cholarae
C:-Pseudomonas aruginosa
D:-Vibrio parahaemolyticus
Correct Answer:- Option-D
71. In a chemostat what is the dilution rate, if the flow rate is 50 ml per hr and the volume of the vessel is 500 ml?
A:-0.1 per hr
B:-10.0 per hr
C:-0.01 per hr
D:-25000 per hr
Correct Answer:- Option-A
72. Which of the fungus causes ergotism?
A:-Claviceps purpurea
B:-Rhizopus stolanifer
C:-Aspergillus flavus
D:-Fusarium oxysporum
Correct Answer:- Option-A
73. The starting material for the production of ''Rum'' is
A:-Wheat
B:-Barley
C:-Grapes
D:-Molasses
Correct Answer:- Option-D
74. Name the process of irradiation process in which viable, non-spore forming, pathogenic bacteria are eliminated from the food
A:-Radicidation
B:-Radurization
C:-Radappertization
D:-None of the above
Correct Answer:- Option-A
75. Name the amino acid that is usually deficient in the single cell protein of microbial origin
A:-L-tryptophan
B:-L-methionine
C:-L-arginine
D:-L-cystine
Correct Answer:- Option-B
76. Which is the test that is used for assessing the efficiency of pasteurization of milk?
A:-Hydrogenase test
B:-Chemiluminescence test
C:-Phosphatase test
D:-Azide reduction test
Correct Answer:- Option-C
77. The number of days to lapse before the pesticide residue get dissipated is designated as
A:-Dissipation period
B:-Waiting period
C:-Harvest duration
D:-Lag period
Correct Answer:- Option-B
78. One gray in the radiation measurement is
A:-1000 rads
B:-100 erg
C:-100 rads
D:-1000 erg
Correct Answer:- Option-C
79. The causative agent for aflotoxicosis is
A:-Fusarium oxysporum
B:-Aspergillus flavus
C:-Claviceps fusiformis
D:-Rhizopus stolanifer
Correct Answer:- Option-B
A:-Critical dilution constant
B:-Specific consumption constant
C:-Pasteur specific rate constant
D:-Monod saturation constant
Correct Answer:- Option-D
52. Which of the following statement is not true with respect to HACCP?
1. It is an end product test
2. It is a preventive approach
3. It is a continuous approach
4. Corrective actions are taken at every stage
A:-Statement 1
B:-Statement 1 and 4
C:-Statement 3
D:-Statement 1 and 3
Correct Answer:- Option-A
53. To which of the following group Giardia lamblia belongs to
A:-Fungus
B:-Bacteria
C:-Protozoa
D:-Alga
Correct Answer:- Option-C
54. Select the pasteurization temperature used for ice cream mix
A:-71.1°C for 10 sec
B:-82.2°C for 20 sec
C:-65°C for 30 min
D:-71.1°C for 10 min
Correct Answer:- Option-B
55. In which of the following food stuff nitrates are used as chemical preservatives?
A:-Meat
B:-Egg
C:-Vegetables
D:-Milk
Correct Answer:- Option-A
56. A common mold that could be present in insufficiently canned fruit product is
A:-Aspergillus niger
B:-Byssochlamys fulva
C:-Penicillium notatum
D:-Phytophthora carotovora
Correct Answer:- Option-B
57. To which of the category the toxin Linamarin belongs to
A:-Pyrrolizidene alkaloid
B:-Carboxylic acid
C:-Hydrated polyamine
D:-Cyanogenic glycoside
Correct Answer:- Option-D
58. The first step in any HACCP programme is
A:-To document the procedures
B:-To conduct a hazard analysis
C:-To establish critical limits
D:-To determine critical control points
Correct Answer:- Option-B
59. Which is the most common detector in HPLC?
A:-ECD
B:-FID
C:-UV/Vis
D:-FTD
Correct Answer:- Option-C
60. Which is the starting substrate used for the production of white wine?
A:-White grapes
B:-De-skinned red/black grapes
C:-Only (1)
D:-Both (1) and (2)
Correct Answer:- Option-D
61. Mention the factor responsible for affecting the digestibility of dietary protein in food
A:-Pyruvate carboxylase
B:-Ozxalates
C:-Trypsin inhibitor
D:-Goiterogens
Correct Answer:- Option-C
62. Choose the enzymes that are not present in obligate anaerobic organisms
A:-SOD
B:-Catalase
C:-SOD and catalase
D:-Catalase and peroxidase
Correct Answer:- Option-C
63. Select the pH range at which the preservative action of sodium benzoate is the maximum
A:-5.6-7.0
B:-7.5-8.0
C:-2.5-4.0
D:-6.5-7.5
Correct Answer:- Option-C
64. Which is the symptom of spoilage caused by Cladosporium herbarum in meat?
A:-Green patches
B:-White spot
C:-Whiskers
D:-Black spot
Correct Answer:- Option-D
65. Which is the anaerobic bacterial species that produces a neurotoxin that is found associated with insufficient canning processes?
A:-Bacillus cereus
B:-Clostridium botulinum
C:-Desulfovibrio sp
D:-Desufatomaculum sp
Correct Answer:- Option-B
66. Which among the following is the spoilage symptom caused by Erwinia Carotovora in vegetables?
A:-Soft rot
B:-Grey spot
C:-Angular spot
D:-Ropiness
Correct Answer:- Option-A
67. Detection of which of the compound in fish would reveal the spoilage occurrence?
A:-TMAO
B:-TMA
C:-PUFA
D:-TTX
Correct Answer:- Option-B
68. Paralytic shellfish poisoning is caused by
A:-Saxitoxin by Gonyaulax catenella
B:-Neurotoxin by dinoflagellates
C:-Serotoxin by diatoms
D:-None of the above
Correct Answer:- Option-A
69. Which is the crhomatographic system that is used for analyzing samples with volatile activity?
A:-TLC
B:-Paper chromatography
C:-GLC
D:-Ion exchange chromatography
Correct Answer:- Option-C
70. Which is the most probable food poisoning organism that is associated with the complications arising out of the consumption of the Japanese food ''sushi''?
A:-Camylobacter jejuni
B:-Vibrio Cholarae
C:-Pseudomonas aruginosa
D:-Vibrio parahaemolyticus
Correct Answer:- Option-D
71. In a chemostat what is the dilution rate, if the flow rate is 50 ml per hr and the volume of the vessel is 500 ml?
A:-0.1 per hr
B:-10.0 per hr
C:-0.01 per hr
D:-25000 per hr
Correct Answer:- Option-A
72. Which of the fungus causes ergotism?
A:-Claviceps purpurea
B:-Rhizopus stolanifer
C:-Aspergillus flavus
D:-Fusarium oxysporum
Correct Answer:- Option-A
73. The starting material for the production of ''Rum'' is
A:-Wheat
B:-Barley
C:-Grapes
D:-Molasses
Correct Answer:- Option-D
74. Name the process of irradiation process in which viable, non-spore forming, pathogenic bacteria are eliminated from the food
A:-Radicidation
B:-Radurization
C:-Radappertization
D:-None of the above
Correct Answer:- Option-A
75. Name the amino acid that is usually deficient in the single cell protein of microbial origin
A:-L-tryptophan
B:-L-methionine
C:-L-arginine
D:-L-cystine
Correct Answer:- Option-B
76. Which is the test that is used for assessing the efficiency of pasteurization of milk?
A:-Hydrogenase test
B:-Chemiluminescence test
C:-Phosphatase test
D:-Azide reduction test
Correct Answer:- Option-C
77. The number of days to lapse before the pesticide residue get dissipated is designated as
A:-Dissipation period
B:-Waiting period
C:-Harvest duration
D:-Lag period
Correct Answer:- Option-B
78. One gray in the radiation measurement is
A:-1000 rads
B:-100 erg
C:-100 rads
D:-1000 erg
Correct Answer:- Option-C
79. The causative agent for aflotoxicosis is
A:-Fusarium oxysporum
B:-Aspergillus flavus
C:-Claviceps fusiformis
D:-Rhizopus stolanifer
Correct Answer:- Option-B
78:-The term 12D treatment refers to which of the following processes?
A:-Process which destroys psychrophilic bacteria
B:-Heat treatment sufficient to kill 12 bacteria
C:-12 different treatments used to preserve food
D:-a `10^(12)` reduction in C. botulinum endospores
Ans: D
79:-Which one of the following reactions is considered to be undesirable in the process of wine-making?
A:-Conversion of glucose to pyruvic acid
B:-Conversion of ethanol to acetic acid
C:-Conversion of sucrose to ethanol
D:-All of the above
Ans: B
80:-You have isolated a non-motile gram-positive cell with no visible nucleus. This cell will definitely posses which of the following?
A:-Ribosome
B:-Lysosome
C:-Mitochondria
D:-Golgi complex
Ans: A
A:-Process which destroys psychrophilic bacteria
B:-Heat treatment sufficient to kill 12 bacteria
C:-12 different treatments used to preserve food
D:-a `10^(12)` reduction in C. botulinum endospores
Ans: D
79:-Which one of the following reactions is considered to be undesirable in the process of wine-making?
A:-Conversion of glucose to pyruvic acid
B:-Conversion of ethanol to acetic acid
C:-Conversion of sucrose to ethanol
D:-All of the above
Ans: B
80:-You have isolated a non-motile gram-positive cell with no visible nucleus. This cell will definitely posses which of the following?
A:-Ribosome
B:-Lysosome
C:-Mitochondria
D:-Golgi complex
Ans: A