Statement 1: Pathogenic bacteria look, smell and taste perfectly normal.Statement 2: To multiply, bacteria require warmth, food, moisture and time.

nWhich of the following holds true for statement 1 and statement 2 respectively?

Explore topic-wise MCQs in Food Engineering.

This section includes 6 Mcqs, each offering curated multiple-choice questions to sharpen your Food Engineering knowledge and support exam preparation. Choose a topic below to get started.

1.	Statement 1: Certain new contaminants called emerging contaminants are contaminants which are a relatively new discovery. Statement 2: Packaging materials should have sanitary precautions and agricultural products should be sterilized.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

2.	Statement 1: Processing contaminants are the contaminants that are generated during the processing of food and hence are hard to control. Statement 2: Packaging materials also cause contamination.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

3.	Statement 1: Foreign objects entering food is called physical contamination of food. Statement 2: Controlling moisture is the only precaution to be taken to prevent food contamination.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» B. True, True

Discussion

4.	Statement 1: Pathogenic bacteria look, smell and taste perfectly normal. Statement 2: To multiply, bacteria require warmth, food, moisture and time.
A.	nWhich of the following holds true for statement 1 and statement 2 respectively?
B.	True, False
C.	True, True
D.	False, False
E.	False, True
Answer» C. True, True

Discussion

5.	Aisha comes back home after 4 days of travel and to her dismay finds out that her refrigerator has stopped working. Which among these food products is safe for consumption, based on the following assumptions:
A.	Meat had an off-odor
B.	Fish had a slimy skin
C.	Bananas and melons had an odor
D.	None of the mentioned
Answer» E.

Discussion

6.	Statement 1: Botulism is more dangerous than Staphylococcus. Statement 2: Botulism is encountered by humans only if they ve eaten the toxin. The organism in itself is no harm. Staphylococcus needs air and grows on warm food only.
A.	True, False
B.	True, True
C.	False, False
D.	False, True
Answer» C. False, False

Discussion

Explore topic-wise MCQs in Food Engineering.

Statement 1: Certain new contaminants called emerging contaminants are contaminants which are a relatively new discovery.Statement 2: Packaging materials should have sanitary precautions and agricultural products should be sterilized.

Statement 1: Processing contaminants are the contaminants that are generated during the processing of food and hence are hard to control.Statement 2: Packaging materials also cause contamination.

Statement 1: Foreign objects entering food is called physical contamination of food.Statement 2: Controlling moisture is the only precaution to be taken to prevent food contamination.

Statement 1: Pathogenic bacteria look, smell and taste perfectly normal.Statement 2: To multiply, bacteria require warmth, food, moisture and time.

Aisha comes back home after 4 days of travel and to her dismay finds out that her refrigerator has stopped working. Which among these food products is safe for consumption, based on the following assumptions:

Statement 1: Botulism is more dangerous than Staphylococcus.Statement 2: Botulism is encountered by humans only if they ve eaten the toxin. The organism in itself is no harm. Staphylococcus needs air and grows on warm food only.

Statement 1: Certain new contaminants called emerging contaminants are contaminants which are a relatively new discovery.
Statement 2: Packaging materials should have sanitary precautions and agricultural products should be sterilized.

Statement 1: Processing contaminants are the contaminants that are generated during the processing of food and hence are hard to control.
Statement 2: Packaging materials also cause contamination.

Statement 1: Foreign objects entering food is called physical contamination of food.
Statement 2: Controlling moisture is the only precaution to be taken to prevent food contamination.

Statement 1: Pathogenic bacteria look, smell and taste perfectly normal.
Statement 2: To multiply, bacteria require warmth, food, moisture and time.

Statement 1: Botulism is more dangerous than Staphylococcus.
Statement 2: Botulism is encountered by humans only if they ve eaten the toxin. The organism in itself is no harm. Staphylococcus needs air and grows on warm food only.