Microbiology Of Foods(Microbiology ) Questions and Answers

Question 1.  Most spoilage bacteria grow at
  1.    acidic pH
  2.    alkaline pH
  3.    neutral pH
  4.    any of the pH
Explanation:-
Answer: Option C. -> neutral pH
Question 2.  Which of the following acid will have higher bacteriostatic effect at a given pH?
  1.    Acetic acid
  2.    Tartaric acid
  3.    Citric acid
  4.    Maleic acid
Explanation:-
Answer: Option A. -> Acetic acid
Question 3.  The microbiological examination of coliform bacteria in foods preferably use
  1.    MacConkey broth
  2.    violet Red Bile agar
  3.    eosine Methylene blue agar
  4.    all of these
Explanation:-
Answer: Option D. -> all of these
Question 4.  Water activity can act as
  1.    an intrinsic factor determining the likelihood of microbial proliferation
  2.    a processing factor
  3.    an extrinsic factor
  4.    all of the above
Explanation:-
Answer: Option D. -> all of the above
Question 5.  Which of the following is not true for the thermal resistance of the bacterial cells?
  1.    Cocci are usually more resistant than rods
  2.    Higher the optimal and maximal temperatures for growth, higher the resistance
  3.    Bacteria that clump considerably or form capsules are difficult to kill
  4.    Cells low in lipid content are harder to kill than other cells
Explanation:-
Answer: Option D. -> Cells low in lipid content are harder to kill than other cells
Question 6.  Enumeration of microorganism refers to
  1.    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
  2.    either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar
  3.    non-selective plating, depending on the test
  4.    none of the above
Explanation:-
Answer: Option 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
Question 7.  The different ACC's between food categories reflect the
  1.    expected level of contamination of the raw material
  2.    potential for microbial growth during storage
  3.    potential shelf life
  4.    all of the above
Explanation:-
Answer: Option D. -> all of the above
Question 8.  Examination of the presence / absence of organisms refers to
  1.    incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium.
  2.    incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective medium.
  3.    incubation of a food suspension in an enrichment medium
  4.    none of the above
Explanation:-
Answer: Option A. -> incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium.
Question 9.  Plate count of bacteria in foods generally use the plating medium consisting of
  1.    peptone, yeast extract, glucose, sodium chloride, agar and distilled water
  2.    yeast extract, glucose, sodium chloride, agar and distilled water
  3.    peptone, glucose, sodium chloride, agar and distilled water
  4.    peptone, yeast extract, glucose, sodium chloride and distilled water
Explanation:-
Answer: Option A. -> peptone, yeast extract, glucose, sodium chloride, agar and distilled water
Question 10. . What are the intrinsic factors for the microbial growth?
  1.    pH
  2.    Moisture
  3.    Oxidation-Reduction Potential
  4.    All of these
Explanation:-
Answer: Option D. -> All of these
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