Explore topic-wise MCQs in Microbiology.

This section includes 16 Mcqs, each offering curated multiple-choice questions to sharpen your Microbiology knowledge and support exam preparation. Choose a topic below to get started.

1.

The cereus causes gasteroenteritis by the production of an exoenterotoxin which is released in food as a result of

A. cell growth
B. cell autolysis
C. cell permeation
D. cell damage
Answer» C. cell permeation
Discussion
2.

Group I strains generally includes in

A. all types of strains (proteolytic)A, B and F
B. all types of strains (non-proteolytic) E and F
C. all types of strains (proteolytic)C, D and F
D. none of the above
Answer» B. all types of strains (non-proteolytic) E and F
Discussion
3.

Which of the following toxin causing botulism is less toxic to human beings?
A. Type A
B. Type B
C. Type C
D. None of these
Answer» C. Type C
Discussion
4.

Which of the following is a food infection?
A. Salmonellois
B. Botulism
C. Staphylococcal intoxication
D. None of these
Answer» B. Botulism
Discussion
5.

The Bacillus cereus causes gasteroenteritis by the production of an exoenterotoxin which is released in food as a result of
A. cell growth
B. cell autolysis
C. cell permeation
D. cell damage
Answer» C. cell permeation
Discussion
6.

Staphylococcal intoxication is caused by the toxin m the food from
A. <i>Staphylococcus aureus</i>
B. <i>S. cerevisiae </i>
C. <i>S. thermophillus</i>
D. none of these
Answer» B. <i>S. cerevisiae </i>
Discussion
7.

Group I C. botulinum strains generally includes in
A. all types of strains (proteolytic)A, B and F
B. all types of strains (non-proteolytic) E and F
C. all types of strains (proteolytic)C, D and F
D. none of the above
Answer» B. all types of strains (non-proteolytic) E and F
Discussion
8.

The application of Gamma rays destroys botulism toxin. The dose of gamma rays required for this purpose is
A. 73 Gy
B. 73 Rad
C. 7.3 Mrad
D. 173 Rad
Answer» D. 173 Rad
Discussion
9.

The botulism intoxication occurs due to
A. an enterotoxin
B. neurotoxin
C. mycotoxin
D. all of these
Answer» C. mycotoxin
Discussion
10.

Which of the following is true to prevent botulism from smoked fish?
A. The fish should be heated at its coolest part to at least 82 C for 30 min during or after smoking
B. Fish should be immediately frozen after packaging and kept frozen
C. Good sanitation should be maintained throughout production and handling
D. All of the above
Answer» E.
Discussion
11.

Arrange the potencies of toxin in descending order of the following canned foods
A. peas>string beans>spinach> corn
B. corn> string bean>peas>spinach
C. corn> spinach> peas>string beans
D. corn> peas>string beans>spinach
Answer» E.
Discussion
12.

The milk streptococci produce acetoin that gets spontaneously oxidized yielding a flavorings agent (responsible for aroma of butter) that is
A. acetone
B. acetyl coA
C. butyric acid
D. diacetyl
Answer» E.
Discussion
13.

Botulism is caused by the presence of toxin developed by
A. <i>Clostridium tyrobutyricum</i>
B. <i>Clostridium sporogenes</i>
C. <i>Clostridium botulinum</i>
D. none of these
Answer» D. none of these
Discussion
14.

The method of successful treatment of botulism prior to appearance of botulism symptoms involve administration of
A. antibiotic
B. analgesic
C. antitoxin
D. antipyretic
Answer» D. antipyretic
Discussion
15.

The staphylococcal intoxication refers to presence of
A. an enterotoxin
B. neurotoxin
C. mycotoxin
D. All of these
Answer» B. neurotoxin
Discussion
16.

A bacterial food intoxication refers to
A. illness caused by presence of pathogens
B. food borne illness caused by the presence of a bacterial toxin formed in food
C. both (a) and (b)
D. none of the above
Answer» C. both (a) and (b)
Discussion