Microbiology of Foods

 

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Microbiology of Foods

Question 1
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

Question 2
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

Question 3
The time temperature combination for HTST paterurization of 71.1$^\circ$C for 15 sec is selected on the basis of
A
Coxiella Burnetii
B
E. coli
C
subtilis
D
botulinum

Question 4
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

Question 5
What are the intrinsic factors for the microbial growth?
A
pH
B
Moisture
C
Oxidation-Reduction Potential
D
All of these

Question 6
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

Question 7
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Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth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

Question 8
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

Question 9
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

Question 10
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
There are 10 questions to complete.

 

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