FSO Questions and Answers | Food Safety Officer Questions and Answers (Set 4)

 

76. Which is the solvent used in IR spectroscopy?

 A) liquid carbon dioxide B) Carbon tetra chloride

 C) liquid nitrogen d) Chlorine water

 77. Common reagents used for dissolution of sample in AAS

 A) HCl and H2SO4 B) HCl and HNO3

 C) H2SO4 and HCl d) H2PO4 and HCl

 78. Fibre residue after chemical digestion is corrected for ash test with

 A) Evaporation B) Sublimation

 C) Cryo freezing d) Ignition

 79. Minimum quantity of sample of spices required for pesticide residue analysis is

 A) 0.25 kg B) 0.50 kg

 C) 0.10 kg d) 0.05 Kg

 80. The indicator used for detecting saponication value of fats

 A) methyl orange B) Phenolphthalein

 C) litmus d) methyl red

 81. Choose the correct statement on HACCP.

 I. Acronym of HACCP is “Hazard Assessment and Critical Control Programme”.

 II. The Quality management system is framed by safe product design, HACCP and prerequisite GmP programmes.

 III. HACCP system can be linear and the principles are applied as the whole.

 IV. Critical limits for each CCP are dened by Codex Commission on Food Hygiene,1997.

 A) I, II and III are correct; Iv is wrong

 B) I and III are wrong; II and Iv are correct

 C) I and III are correct; II and Iv are wrong

d) All the statements are correct

 82. Identify the animal model method which can be successfully used to test the Campylobacter

jejuni infection and to assess the virulence of Aeromonas spp.

 A) Anton test B) Sereny test

 C) RITARd model test d) Kitten model test

 83. A fermented product produced by mixed culture of Streptococcus thermophilus and

Lactobacillus bulgaricus at 1 : 1 ratio is

 A) Butter B) Sour cream

 C) yoghurt d) Buttermilk

 84. Find out the incorrect statement about the intrinsic and extrinsic parameters inuencing

the microbial growth of food.

 A) In general, fungi require higher aw value for growth than bacteria

 B) Presence of natural antimicrobial substances like essential oils in some spices,

lactoferrin in milk and hydrocinnamic acid derivatives in some fruits and vegetables

have shown varying degrees of antimicrobial activity

 C) An environment with high temperature with low relative humidity is preferred for

proper storage of food products

d) yeast can grow at psychrotrophic and mesophilic temperature but generally not at

thermophilic condition

 85. Choose the correct answer on Clostridium.

 I. Food poisoning strains of Cl. perfringens belongs to type A and produce only traces of alpha toxin.

 II. Botulism is caused by the ingestion of highly toxic soluble exotoxin produced by Cl. botulinum while growing in foods.

 III. Proteolytic strains digest casein and produce H2S, whereas the non-proteolytic ones ferment mannose.

 A) Only II is correct 

B) Only I is correct

C) All the three are incorrect 

d) All the three are correct

 86. Selective medium that can be used to culture and enumerate Staphylococcus aureus

from food sample is

A) Baird-Parker agar 

B) PAlCAm agar

C) PlET agar 

d) macConkey agar

 87. Below mentioned are the advantages of Single Cell Protein (SCP) as a source of food, except

 A) large mass of protein can be produced due to the shorter generation time of microorganisms

 B) Readily available raw materials in large quantities can be used for SCP production

 C) Production can be performed as continuous culture and hence are independent of climate change

d) The protein content is less

 88. Phosphatase test is used to nd out the efcacy of

 A) Chilling 

B) Sterilization

C) Pasteurization 

d) Starter activity

 89. Identify the mismatched statement on food adulterants.

 Food                                                       Adulterant

 A) Ghee, cheese, butter –              mashed potatoes, vanaspati

 B) Black pepper –                           Papaya seeds

 C) Oil –                                         Unhygienic water, chalk powder, urea

d) Pulses –                                        dyes, chemicals and lead chromate

 90. Stabilizer used in ice cream is

 A) Pectin B) Potassium sorbate C) Sodium glutamate d) GmS

 91. Identify the correct statement/statements on enumeration of total number of bacteria from

food products

 I. In mBRT, the time taken to reduce the dye is directly proportional to the number of organisms present in the sample.

 II. The mPN results are generally higher than SPC.

 III. The dmC method is relatively simple, rapid and the results are generally higher than SPC.

 Iv. The mPN method is statistical in nature and requires the usage of large number of glass wares.

 A) Only I and II are correct

 B) Only I is correct

 C) Only II, III and Iv are correct

d) Only III is correct

 92. Pimaricin is an example of

 A) Enzyme B) Preservative C) Fungicide d) Antioxidant

 93. Choose the wrongly matched statement.

 A) B. cereus toxi-infection = Emetic and diarrheic form

 B) Cholera toxin = Increase adenylate cyclase activity and the cAmP thus leads to loss of cell nutrients and diarrhea

 C) AGMARK = Quality certication mark for agricultural produce

d) Shigella infection in food = diagnosed by Nagler’s reaction and stormy clot fermentation

 94. The time- temperature combination used for pasteurization is based on the thermal death time of

 A) Brucella abortus

 B) Mycobacterium tuberculosis

C) Coxiella burnetti

D) Mycobacterium paratuberculosis

 95. Identify the correct statement/statements on mycotoxins.

 A) Toxic substances produced by variety of molds and bacteria

 B) They are the secondary metabolites formed during the end of death phase of growth

 C) Aatoxin M1 is most potent and APB1 is hydroxylated products of AFM1 and appears in milk, urine and faeces

 D) The toxicity of the potent aatoxin decreases in the following order

B1 > m1 > G1 > B2 > m2

 96. Which is the spoilage indicators of meat ?

 A) Cadarerine and putrescine B) Ornithine and lysine  C) Glucose and glucorronate d) None of these

 97. Below mentioned are the serological tests used to diagnose brucellosis, except

 A) Abortus bang ring test B) Rose Bengal plate test C) Standard tube agglutination test d) Polymerase chain reaction

 98. The following are enriched media except

 A) Blood agar B) Serum agar C) Chocolate agar d) Selenite broth

 99. Microscopic Agglutination Test is used for the diagnosis of which disease

 A) Brucellosis B) leptospirosis C) Campylobacter infections d) Pasteurellosis

 100. The light source used in a fluorescent microscope is

 A) visible light B) Uv light C) Beam of electrons d) Infrared rays

Answer

76-B	77-B	78-D	79-A	80-B	81-B	82-C	83-C	84-A	85-D
86-A	87-D	88-C	89-C	90-A	91-C	92-C	93-D	94-C	95-D
96-A	97-D	98-D	99-B	100-B