Microbial Safety of Fresh and Processed Vegetables MCQ

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

• What is the other mane for sclerotinia rot?
  ক

  Black mold rot

  খ

  White mold rot

  গ

  Brown mold rot

  ঘ

  Blue mold rot
• What are the symptoms showed in soft rot of vegetables?
  ক

  Water-soaked spots

  খ

  Blue spots

  গ

  Brown spots

  ঘ

  Yellow spots
• Soft rot is the most destructive disease of ginger.
  ক

  True

  খ

  False
• Which of the following is affected by gangrene?
  ক

  Onion

  খ

  Carrot

  গ

  Cabbage

  ঘ

  Potato
• What causes black rot inside potatoes?
  ক

  Erwinia species

  খ

  Fusarium species

  গ

  Geotrichum species

  ঘ

  Penicillium species
• Which of the following is also called as bacterial wilt?
  ক

  Black mold rot

  খ

  Pink mold rot

  গ

  Brown mold rot

  ঘ

  Blue mold rot
• Which of the following fruit is affected by buckeye rot mold?
  ক

  Tomatoes

  খ

  Cauliflower

  গ

  Onion

  ঘ

  Garlic
• Which of the following vegetables are affected by bacterial soft rot?
  ক

  Onions, garlic, radish

  খ

  Onions, radish

  গ

  Onions, garlic

  ঘ

  Garlic, radish
• What is the best way to prevent botulism?
  ক

  Drying

  খ

  Boiling

  গ

  Freezing

  ঘ

  Canning
• What is microbial food safety?
  ক

  Contamination of food by microbial agents

  খ

  Contamination of food by bacterial agents only

  গ

  Contamination of food by fungi only

  ঘ

  Contamination of food by yeast only