Food Microbiology Multiple Choice Questions
1. Spoilage in food because of microbial activity can be prevented or delayed by
a. Prohibiting the entry of micro-organisms in food
b. Physical removal of micro-organisms
c. Hindering the activity of micro-organisms
d. All of above
2. The growth of aerobic food spoilage and pathogenic microorganisms can be suppressed by
a. Humectants
b. Exhausting
c. Both a and b
d. None of above
3. The target microorganism in canning is
a. Clostridium botulinum
b. Streptococcus thermophillus
c. PA 3679
d. Lactobacillus bulgaricus
4. Pasteurization is the heat treatment designed primarily to kill
a. Vegetable forms of microorganisms
b. All form of microorganisms
c. Spore
d. None of above
5. In spore forming bacteria maximum resistance occurs at pH
a. 4
b. 5
c. 6
d. 7
1. Spoilage in food because of microbial activity can be prevented or delayed by
a. Prohibiting the entry of micro-organisms in food
b. Physical removal of micro-organisms
c. Hindering the activity of micro-organisms
d. All of above
2. The growth of aerobic food spoilage and pathogenic microorganisms can be suppressed by
a. Humectants
b. Exhausting
c. Both a and b
d. None of above
3. The target microorganism in canning is
a. Clostridium botulinum
b. Streptococcus thermophillus
c. PA 3679
d. Lactobacillus bulgaricus
4. Pasteurization is the heat treatment designed primarily to kill
a. Vegetable forms of microorganisms
b. All form of microorganisms
c. Spore
d. None of above
5. In spore forming bacteria maximum resistance occurs at pH
a. 4
b. 5
c. 6
d. 7
