MCQOPTIONS
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MCQOPTIONS
This section includes 18 Mcqs, each offering curated multiple-choice questions to sharpen your Microbiology knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Suspected colonies of when grown on Baird-Parker medium shall show |
| A. | coagulase activity |
| B. | protease activity |
| C. | catalase activity |
| D. | none of these |
| Answer» B. protease activity | |
| 2. |
Most spoilage bacteria grow at |
| A. | acidic pH |
| B. | alkaline pH |
| C. | neutral pH |
| D. | any of the pH |
| Answer» D. any of the pH | |
| 3. |
The microbiological examination of coliform bacteria in foods preferably use |
| A. | MacConkey broth |
| B. | violet Red Bile agar |
| C. | eosine Methylene blue agar |
| D. | all of these |
| Answer» E. | |
| 4. |
Which of the following acid will have higher bacteriostatic effect at a given pH? |
| A. | Acetic acid |
| B. | Tartaric acid |
| C. | Citric acid |
| D. | Maleic acid |
| Answer» B. Tartaric acid | |
| 5. |
Aerobic Colony Count (ACC), is also known as |
| A. | Total viable count (TVC) |
| B. | Aerobic plate count (APC) |
| C. | Standard plate count (SPC) |
| D. | All of these |
| Answer» E. | |
| 6. |
Which of the following is true about ISO 2002 method for Salmonella detection? |
| A. | Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn) |
| B. | Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth |
| C. | XLD is the first isolation medium rather than BGA |
| D. | All of these |
| Answer» E. | |
| 7. |
Suspected colonies of Staphylococcus aureus when grown on Baird-Parker medium shall show |
| A. | coagulase activity |
| B. | protease activity |
| C. | catalase activity |
| D. | none of these |
| Answer» B. protease activity | |
| 8. |
Yeast and mould count determination requires- |
| A. | nutrient agar |
| B. | acidified potato glucose agar |
| C. | MacConkey agar |
| D. | violet Red Bile agar |
| Answer» C. MacConkey agar | |
| 9. |
Enumeration of microorganism refers to |
| A. | either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar, or non-selective plate, depending on the test |
| B. | either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar |
| C. | non-selective plating, depending on the test |
| D. | none of the above |
| Answer» B. either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar | |
| 10. |
The different ACC's between food categories reflect the |
| A. | expected level of contamination of the raw material |
| B. | potential for microbial growth during storage |
| C. | potential shelf life |
| D. | all of the above |
| Answer» E. | |
| 11. |
A psychrophilic halophile would be a microbe that prefers |
| A. | cold temperatures and increased amounts of salt |
| B. | warm temperatures and increased amounts of pressure |
| C. | cold temperatures and the absence of oxygen |
| D. | warm temperatures and increased amounts of acid |
| Answer» B. warm temperatures and increased amounts of pressure | |
| 12. |
NaCl can act as |
| A. | antagonist at optimal concentrations |
| B. | synergistically if added in excess of optimum level |
| C. | Both (a) and (b) |
| D. | None of the above |
| Answer» D. None of the above | |
| 13. |
Examination of the presence / absence of organisms refers to |
| A. | incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium. |
| B. | incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective medium. |
| C. | incubation of a food suspension in an enrichment medium |
| D. | none of the above |
| Answer» B. incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective medium. | |
| 14. |
What are the intrinsic factors for the microbial growth? |
| A. | pH |
| B. | Moisture |
| C. | Oxidation-Reduction Potential |
| D. | All of these |
| Answer» E. | |
| 15. |
Plate count of bacteria in foods generally use the plating medium consisting of |
| A. | peptone, yeast extract, glucose, sodium chloride, agar and distilled water |
| B. | yeast extract, glucose, sodium chloride, agar and distilled water |
| C. | peptone, glucose, sodium chloride, agar and distilled water |
| D. | peptone, yeast extract, glucose, sodium chloride and distilled water |
| Answer» B. yeast extract, glucose, sodium chloride, agar and distilled water | |
| 16. |
Which of the following is not true for the thermal resistance of the bacterial cells? |
| A. | Cocci are usually more resistant than rods |
| B. | Higher the optimal and maximal temperatures for growth, higher the resistance |
| C. | Bacteria that clump considerably or form capsules are difficult to kill |
| D. | Cells low in lipid content are harder to kill than other cells |
| Answer» E. | |
| 17. |
Water activity can act as |
| A. | an intrinsic factor determining the likelihood of microbial proliferation |
| B. | a processing factor |
| C. | an extrinsic factor |
| D. | all of the above |
| Answer» E. | |
| 18. |
The time temperature combination for HTST paterurization of 71.1 C for 15 sec is selected on the basis of |
| A. | <i>Coxiella Burnetii</i> |
| B. | <i>E. coli</i> |
| C. | <i>B. subtilis</i> |
| D. | <i>C. botulinum</i> |
| Answer» B. <i>E. coli</i> | |