MCQOPTIONS
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MCQOPTIONS
This section includes 13 Mcqs, each offering curated multiple-choice questions to sharpen your Microbiology knowledge and support exam preparation. Choose a topic below to get started.
| 1. |
Which of the following method is used for treatment of water used for the depuration of shellfish? |
| A. | Chemicals |
| B. | Radiation |
| C. | Low temperature |
| D. | Osmotic pressure |
| Answer» C. Low temperature | |
| 2. |
Acetic acid and lactic acid are used for __________________ |
| A. | curing meats |
| B. | preservation of color |
| C. | preservation of pickles |
| D. | inhibiting mold growth |
| Answer» D. inhibiting mold growth | |
| 3. |
The temperatures used for canning foods ranges from ____________________ |
| A. | 0-20 degree C |
| B. | 20-60 degree C |
| C. | 60-100 degree C |
| D. | 100-121 degree C |
| Answer» E. | |
| 4. |
ACETIC_ACID_AND_LACTIC_ACID_ARE_USED_FOR___________________?$ |
| A. | curing meats |
| B. | preservation of color |
| C. | preservation of pickles |
| D. | inhibiting mold growth |
| Answer» D. inhibiting mold growth | |
| 5. |
Which_of_the_following_method_is_used_for_treatment_of_water_used_for_the_depuration_of_shellfish?$ |
| A. | Chemicals |
| B. | Radiation |
| C. | Low temperature |
| D. | Osmotic pressure |
| Answer» C. Low temperature | |
| 6. |
Which chemical is used to inhibit mold growth in bread? |
| A. | benzoic acid |
| B. | nitrates |
| C. | sorbic acid |
| D. | lactic acid |
| Answer» D. lactic acid | |
| 7. |
Jellies and jams are rarely affected by bacterial action. |
| A. | True |
| B. | False |
| Answer» B. False | |
| 8. |
Phosphatase enzyme present in milk is destroyed in which of the following processes? |
| A. | Sterilization |
| B. | Canning |
| C. | Dehydration |
| D. | Pasteurization |
| Answer» E. | |
| 9. |
Which of the following microorganism is eliminated in canned foods? |
| A. | Mycobacterium tuberculosis |
| B. | Coxiella burnetii |
| C. | Clostridium botulinum |
| D. | Lactobacillus |
| Answer» D. Lactobacillus | |
| 10. |
Which of the following microorganism survive at -9 to -17 degree C? |
| A. | Salmonella |
| B. | Staphylococci |
| C. | Bacilli |
| D. | Clostridium |
| Answer» B. Staphylococci | |
| 11. |
Sterilization occurs at high temperatures for long periods of time. |
| A. | True |
| B. | False |
| Answer» C. | |
| 12. |
In the high-temperature short-time (HTST) method of pasteurization, milk is exposed to a temperature of _________ |
| A. | 132 degree F |
| B. | 145 degree F |
| C. | 161 degree F |
| D. | 120 degree F |
| Answer» D. 120 degree F | |
| 13. |
The temperatures used for canning foods ranges from ____________________ |
| A. | 0-20 degree C |
| B. | 20-60 degree C |
| C. | 60-100 degree C |
| D. | 100-121 degree C |
| Answer» E. | |