MCQOPTIONS
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MCQOPTIONS
This section includes 22 Mcqs, each offering curated multiple-choice questions to sharpen your Microbiology knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Sulfur stinker spoilage, caused by is uncommonly found in |
| A. | low acid foods |
| B. | medium acid foods |
| C. | high acid foods |
| D. | any of these |
| Answer» B. medium acid foods | |
| 2. |
The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by . Such spoilage is more likely when the pH of the food is |
| A. | >4.5 |
| B. | <4.5 |
| C. | >5.3 |
| D. | <5.3 |
| Answer» B. <4.5 | |
| 3. |
Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as HS, mercaptans, ammonia, indole and skatole? |
| A. | both (a) and (b) |
| Answer» D. | |
| 4. |
Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%? |
| A. | <i>Aspergillus</i> |
| B. | <i>Penicillium</i> |
| C. | <i>Citromyces</i> |
| D. | All of these |
| Answer» E. | |
| 5. |
The immediate source of the flat sour bacteria is usually the |
| A. | plant equipment |
| B. | sugar |
| C. | starch |
| D. | soil |
| Answer» B. sugar | |
| 6. |
The ability of B. coagulans to grow in tomato juice depends upon the |
| A. | number of spores present |
| B. | the availability of oxygen |
| C. | the pH of the juice |
| D. | all of these |
| Answer» E. | |
| 7. |
Canned meat and fish exhibit spoilage by |
| A. | <i>Bacillus species</i> |
| B. | <i>Clostridium species</i> |
| C. | both (a) and (b) |
| D. | <i>Saccharomyces</i> |
| Answer» D. <i>Saccharomyces</i> | |
| 8. |
High acid foods with a pH < 3.7 undergo spoilage by |
| A. | <i>Saccharolytic anaerobe</i> |
| B. | <i>B. coagulans</i> |
| C. | both (a) and (b) |
| D. | do not undergo spoilage by microorganisms |
| Answer» E. | |
| 9. |
The putrifactive anaerobes grow best in the |
| A. | low acid canned foods |
| B. | medium acid canned foods |
| C. | high acid canned foods |
| D. | any of these |
| Answer» B. medium acid canned foods | |
| 10. |
High acid foods with a pH above 5.3 are especially subjected to |
| A. | flat sour spoilage |
| B. | putrefaction |
| C. | both (a) and (b) |
| D. | TA spoilage |
| Answer» D. TA spoilage | |
| 11. |
The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by |
| A. | <i>C. butyricum</i> |
| B. | <i>C. pasteurianum</i> |
| C. | both (a) and (b) |
| D. | <i>C. sporogenes</i> |
| Answer» D. <i>C. sporogenes</i> | |
| 12. |
Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole? |
| A. | <i>C. sporogenes</i> |
| B. | <i>C. putrifaciens</i> |
| C. | both (a) and (b) |
| D. | <i>C. butyricum </i> |
| Answer» D. <i>C. butyricum </i> | |
| 13. |
The presence of viable non-spore forming bacteria in heat process canned foods indicates leakage of the container. Which of the following is responsible for the spoilage of leaky cans? |
| A. | Plant equipment |
| B. | Cooling water |
| C. | Highly acidic medium |
| D. | High sugar content |
| Answer» C. Highly acidic medium | |
| 14. |
Canned poultry is more often spoiled by |
| A. | putrefactive than by Saccharolytic Clostridia |
| B. | Saccharolytic Clostridia than by putrefactive |
| C. | Saccharomyces species |
| D. | Micrococcus species |
| Answer» B. Saccharolytic Clostridia than by putrefactive | |
| 15. |
Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo |
| A. | flat sour spoilage |
| B. | putrefaction |
| C. | both (a) and (b) |
| D. | TA spoilage |
| Answer» E. | |
| 16. |
Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk? |
| A. | <i>Bacillus </i> |
| B. | <i>Clostridium</i> |
| C. | both (a) and (b) |
| D. | <i>Saccharomyces</i> |
| Answer» B. <i>Clostridium</i> | |
| 17. |
Acid foods with a pH between 4.5 and 3.7 usually are spoiled by |
| A. | <i>B. coagulans</i> |
| B. | <i>Saccharolytic anaerobe</i> |
| C. | both (a) and (b) |
| D. | none of these |
| Answer» D. none of these | |
| 18. |
Canned sweetened condensed milk may become thickened by |
| A. | <i>Bacillus species</i> |
| B. | <i>Clostridium species</i> |
| C. | <i>Micrococcus species</i> |
| D. | <i>Saccharomyces species </i> |
| Answer» D. <i>Saccharomyces species </i> | |
| 19. |
The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is |
| A. | >4.5 |
| B. | <4.5 |
| C. | >5.3 |
| D. | <5.3 |
| Answer» B. <4.5 | |
| 20. |
Sulfur stinker spoilage, caused by is uncommonly found in |
| A. | low acid foods |
| B. | medium acid foods |
| C. | high acid foods |
| D. | any of these |
| Answer» B. medium acid foods | |
| 21. |
Flat sour spoilage of acid foods is caused by |
| A. | <i>B. coagulans </i> |
| B. | <i>B. pepo </i> |
| C. | both (a) and (b) |
| D. | <i>B. stearothermophillus</i> |
| Answer» B. <i>B. pepo </i> | |
| 22. |
The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by |
| A. | increasing acidities of foods |
| B. | increasing temperature of storage |
| C. | imperfection in the tinning and lacquering |
| D. | all of these |
| Answer» E. | |