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​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​
​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
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
​
  • Microbiology- Food Safety
  • Microbiology- Medical Education
  • Microbiology- Medical Education- Page 1

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      • UPSC INDIAN FOREST SERVICE- SYLLABUS- ANIMAL HUSBANDRY AND VETERINARY SCIENCE
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      • UPSC INDIAN FOREST SERVICE- SYLLABUS- CHEMICAL ENGINEERING
      • GEN. STUDIES- INDIA PAGE 5
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      • UPSC INDIAN FOREST SERVICE- SYLLABUS- PHYSICS
      • UPSC INDIAN FOREST SERVICE- SYLLABUS- STATISTICS
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