Microbial Flora of Fresh Foods MCQ

Test your knowledge with important Microbial Flora of Fresh Foods MCQ and their applications. These MCQs are beneficial for competitive exams too. Explore 30+ more Microbial Flora of Fresh Foods MCQs on Bissoy. Bissoy App

• The thermophilic anaerobe spoilage of low and medium acid canned products are caused by _____________
  ক

  Bacilllus stearothemophilus

  খ

  Clostridium thermosaccharolyticum

  গ

  Bacillus thermoacidurans

  ঘ

  Clostridium sporogenes
• Spoilage of bread is caused by which of the following microorganism(s)?
  ক

  Saccharomyces

  খ

  Rhizopus

  গ

  Leuconostoc

  ঘ

  Pseudomonas
• Which of the following type of spoilage occurs in fresh meat?
  ক

  Souring

  খ

  Greening

  গ

  Putrefaction

  ঘ

  Moldy
• Tuberculosis brucellosis is caused by the pathogen from an infected cow.
  ক

  True

  খ

  False
• In which of the following biochemical types of microorganisms a slime layer or capsule is formed on the cells?
  ক

  Acid producers

  খ

  Gas producers

  গ

  Ropy or stringy fermentation

  ঘ

  Proteolytic
• The coloration of the milk is caused by which of the following organism?
  ক

  Pseudomonas sp.

  খ

  Bacillus sp.

  গ

  Penicillium sp.

  ঘ

  Streptococcus sp.
• Which among the following is a gas producer organism?
  ক

  Streptococcus lactis

  খ

  Lactobacillus fermentum

  গ

  Micrococcus luteus

  ঘ

  Clostridium butyricum
• At what temperature pasteurization of milk takes place?
  ক

  650 C

  খ

  370 C

  গ

  62.80 C

  ঘ

  450 C
• Raw milk of good sanitary quality will develop sweet flavour.
  ক

  True

  খ

  False
• What is the pH of the bananas?
  ক

  2.3

  খ

  5.0

  গ

  7.0

  ঘ

  12.0
• Which of the following organism occurs on the skin of fresh poultry?
  ক

  pseudomonads

  খ

  staphylococci

  গ

  micrococci

  ঘ

  enterococci