MCQOPTIONS
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MCQOPTIONS
This section includes 11 Mcqs, each offering curated multiple-choice questions to sharpen your Microbiology knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Saprophytic bacteria cause |
| A. | sliminess or souring in piled, wet and heating vegetables |
| B. | brown rot in vegetables |
| C. | black rot in fruits |
| D. | bacterial soft rot |
| Answer» B. brown rot in vegetables | |
| 2. |
The micro-organism which is present in both fresh and frozen juices is |
| A. | <i>E. coli</i> |
| B. | <i>Entereobacter aerogenes</i> |
| C. | <i>P. chrysogenum</i> |
| D. | None of these |
| Answer» C. <i>P. chrysogenum</i> | |
| 3. |
Anthracnose is a defect which can be observed as |
| A. | spotting of leaves |
| B. | spotting of seedpods |
| C. | spotting of fruits |
| D. | all of these |
| Answer» E. | |
| 4. |
Stem and rots caused by species of molds involve |
| A. | leaves of fruits |
| B. | stem ends of fruits |
| C. | spotting on vegetables |
| D. | spotting on fruits |
| Answer» C. spotting on vegetables | |
| 5. |
Species of __________ are predominant on thawing vegetables like sweet corn and peas when the temperature of thawing is fairly low. |
| A. | Streptococcus |
| B. | Micrococcus |
| C. | both (a) and (b) |
| D. | none of these |
| Answer» C. both (a) and (b) | |
| 6. |
Under what conditions food poisoning bacteria may grow and produce toxins in vegetables? |
| A. | When thawed vegetables are held at refrigerated temperature for any considerable period |
| B. | When thawed vegetables are held at room temperature for any considerable period |
| C. | When thawed vegetables are held below refrigerated temperature for any considerable period |
| D. | None of the above |
| Answer» C. When thawed vegetables are held below refrigerated temperature for any considerable period | |
| 7. |
Yeast are most likely to grow in frozen fruits during |
| A. | slow thawing |
| B. | refrigeration |
| C. | ambient temperature |
| D. | none of these |
| Answer» B. refrigeration | |
| 8. |
Watery soft rot is found mostly in |
| A. | fruits |
| B. | vegetables |
| C. | cereals |
| D. | all of these |
| Answer» C. cereals | |
| 9. |
Black mold rot is caused by |
| A. | <i> A.flavus</i> |
| B. | <i>A. niger</i> |
| C. | <i>Trichoderma </i> |
| D. | <i>Trichothecium roseum</i> |
| Answer» C. <i>Trichoderma </i> | |
| 10. |
The predominant micro-organisms in frozen foods are |
| A. | bacteria |
| B. | micro-coccus |
| C. | yeast and moulds |
| D. | none of these |
| Answer» D. none of these | |
| 11. |
Bacterial soft rot is caused due to |
| A. | fermentation of pectin |
| B. | fermentation of sugars |
| C. | formation of ketones |
| D. | formation of amino acids |
| Answer» B. fermentation of sugars | |