Biology Multiple Choice Questions and Answers for Different Competitive Exams

MCQ on Food Microbiology

1. The undesirable change in a food that makes it unsafe for human consumption is referred as
a) food decay
b) food spoilage
c) food loss
d) all of the above
2. Food preservation involves
a) increasing shelf life of food
b) ensuring safety for human consumption
c) both a and b
d) none of these
3. Pasteurization is a
a) low temperature treatment
b) steaming treatment
c) high temperature treatment
d) low and high temperature treatment
4. Normally bacteria stop division
a) at 10 degree celcius
b) at 5 degree celcius
c) at 0 degree celcius
d) at 20 degree celcius
5. Which of the following statements are true about chemical preservatives
a) microbicidal or microstatic agents
b) chemical preservatives often hazardous to humans
c) Sodium benzoate is a widely used preservative
d) all of these
6. Common food poisoning microbes are
a) Clostridium and Salmonella
b) Clostridium and E.coli
c) E.coli and Salmonella
d) Clostridium and Streptococcus
7. Botulism is caused by


Clostridium botulinum


a) Clostridium botulinum
b) All Clostridium species
c) Clostridium tetanai
d) Clostridium subtilis
8. Which of the following statements are true regarding botulinal toxin
a) is a neurotoxin
b) water soluble exotoxin
c) is produced by Clostridium botulinum, a gram positive anaerobic bacteria
d) all of these
9. Botulism prevention involves
a) proper heat sterilization before food canning
b) addition of chemical preservatives
c) proper low temperature treatment before food canning
d) all of the above
10. Clostridium perfingens poisoning is associated with
a) meat products
b) vegetables
c) canned foods
d) fish products
11. Clostridium perfingens poison is an
a) exotoxin
b) enterotoxin produced during sporulation
c) endotoxin
d) enterotoxin produced during vegetative phase
12. Which of the following statements are true regarding Staphylococcus food poisoning
a) is an enterotoxin
b) causes gastroenteritis
c) is produced by Staphylococcus aureus
d) all of these
13. Salmonellosis involves
a) an enterotoxin and exotoxin
b) an enterotoxin and cytotoxin
c) an exotoxin and cytotoxin
d) a cytotoxin only
14. The major carrier of salmonellosis are
a) meat and eggs
b) meat and fish
c) eggs and fish
d) eggs and fruits
15. Aflatoxin is produced by
a) Aspergillus sp.
b) Salmonella sp.
c) Fusarium sp.
d) Streptococcal sp
Answers
1. b) food spoilage
2. c) both a and b
3. c) high temperature treatment
4. b) at 5 degree celcius
5. d) all of these
6. a) Clostridium and Salmonella
7. a) Clostridium botulinum
8. c) is produced by Clostridium botulinum, a gram positive anaerobic bacteria
9. a) proper heat sterilization before food canning
10. a) meat products
11. b) enterotoxin produced during sporulation
12. d) all of these
13. b) an enterotoxin and cytotoxin
14. a) meat and eggs
15. a) Aspergillus sp.
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