Quiz  /  Food Microbiology Gate & PSU MCQ Questions With Answers

  • 1. 
    Bacteria are

  • Prokaryotes
  • Non living things
  • Eukaryotes

  • 2. 
    Which of the following is the characteristics of a sanitizer?

  • destroys all microbial forms
  • prevents the growth or action of microorganisms
  • reduces the microbial population to safe levels
  • kills all the bacteria and the bacterial spores

  • 3. 
    Water activity can act as

  • An intrinsic factor determining the likelihood of microbial proliferation
  • A processing factor
  • An extrinsic factor
  • All of these

  • 4. 
    Which microbe is not affected by antibiotics ?

  • Bacteria
  • Bacteria and viruses both
  • Virus
  • None of the above

  • 5. 
    Why do bacteria enters the stationary phase?

  • Because of the limitation of essential nutrients and accumulation of toxic by-products.
  • Because they get tired.
  • Because of depletion of nutrients.

  • 6. 
    Ramli bought a fried rice and decided to have the meal on the next day. He put the food on the table. On the next day, the food was smelly and the rice's texture changed. Give an inference based on the observation on the food.

  • Ramli did not put the food in the fridge
  • The microorganism growth and reproduce on the food
  • The food was not cooked well
  • The food is not healthy

  • 7. 
    Yeast in foods contain

  • Carbohydrates
  • Proteins
  • Vitamins
  • Minerals

  • 8. 
    Describe cell shape

  • spheres/cocci
  • rod
  • filamentous
  • vibrio

  • 9. 
    Bacterial cells are...

  • Prokaryotes
  • Eukaryotes

  • 10. 
    Salmonellosis is a/an ...

  • eating disorder
  • heart illness
  • food-borne illness

  • 11. 
    What shape are these bacteria?

  • cocci
  • bacilli
  • spirilla
  • tortellini

  • 12. 
    A structure produced by prokaryotes, such as bacteria, in unfavorable conditions; a thick wall encloses the DNA and some of the cytoplasm.

  • bacteria
  • cell wall
  • endospore
  • microscope

  • 13. 
    The portion of the growth curve where rapid growth of bacteria is observed is known as-

  • Stationary Phase
  • Death Phase
  • Log Phase
  • Lag Phase

  • 14. 
    Describe cell arrangement

  • tetrads
  • streptococci
  • sarcinae
  • staphylococci

  • 15. 
    Bacteria, viruses, and parasites are responsible for most foodborne illnesses.

  • True
  • False

  • 16. 
    It may be present in canned foods

  • clostridium botulinum
  • staphylococcus aureus
  • campylobacter

  • 17. 
    The principal microorganism for yogurt is

  • Streptococcus thermophilus
  • Leuconostoc citrovorum
  • Lactobacillus acidophilus
  • None of these

  • 18. 
    The bread or idli dough rises because of

  • Heat
  • Grinding
  • Growth of Yeast
  • Kneading

  • 19. 
    Vegetative cells are much more sensitive to heat than are spores.

  • True
  • False

  • 20. 
    Psychrophiles are those bacteria that able to grow under........

  • 0-20 C
  • 25 - 40 C
  • 50 - 60 C
  • 70 - 110 C

  • 21. 
    Which of the following have high vitamin content?

  • Bacteria
  • Yeast
  • Algae
  • Protozoa

  • 22. 
    Low temperature reduces the

  • activity of microorganisms by reducing the chemical reaction and action of enzymes.
  • cheapest form of radiation for food preservation.
  • concentrations of an antibiotic, thus resistant strains finally develop.
  • hazard is reported and possible control measures are identified.
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