Microbiology of Waste Water and Food MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Microbiology of Waste Water and Food, a fundamental topic in the field of Microbiology. Whether you're preparing for competitive exams, honing your problem-solving skills, or simply looking to enhance your abilities in this field, our Microbiology of Waste Water and Food MCQs are designed to help you grasp the core concepts and excel in solving problems.

In this section, you'll find a wide range of Microbiology of Waste Water and Food mcq questions that explore various aspects of Microbiology of Waste Water and Food problems. Each MCQ is crafted to challenge your understanding of Microbiology of Waste Water and Food principles, enabling you to refine your problem-solving techniques. Whether you're a student aiming to ace Microbiology tests, a job seeker preparing for interviews, or someone simply interested in sharpening their skills, our Microbiology of Waste Water and Food MCQs are your pathway to success in mastering this essential Microbiology topic.

Note: Each of the following question comes with multiple answer choices. Select the most appropriate option and test your understanding of Microbiology of Waste Water and Food. You can click on an option to test your knowledge before viewing the solution for a MCQ. Happy learning!

So, are you ready to put your Microbiology of Waste Water and Food knowledge to the test? Let's get started with our carefully curated MCQs!

Microbiology of Waste Water and Food MCQs | Page 15 of 18

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Q141.
The ability of B. coagulans to grow in tomato juice depends upon the

a.

number of spores present

b.

the availability of oxygen

c.

the pH of the juice

d.

all of these

Discuss
Answer: (d).all of these
Q142.
Flat sour spoilage of acid foods is caused by

a.

B. coagulans

b.

B. pepo

c.

both (a) and (b)

d.

B. stearothermophillus

Discuss
Answer: (a).B. coagulans
Q143.
The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by

a.

increasing acidities of foods

b.

increasing temperature of storage

c.

imperfection in the tinning and lacquering

d.

all of these

Discuss
Answer: (d).all of these
Q144.
The presence of viable non-spore forming bacteria in heat process canned foods indicates leakage of the container. Which of the following is responsible for the spoilage of leaky cans?

a.

Plant equipment

b.

Cooling water

c.

Highly acidic medium

d.

High sugar content

Discuss
Answer: (b).Cooling water
Q145.
Sulfur stinker spoilage, caused by is uncommonly found in

a.

low acid foods

b.

medium acid foods

c.

high acid foods

d.

any of these

Discuss
Answer: (a).low acid foods
Q146.
Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo

a.

flat sour spoilage

b.

putrefaction

c.

both (a) and (b)

d.

TA spoilage

Discuss
Answer: (d).TA spoilage
Q147.
Canned sweetened condensed milk may become thickened by

a.

Bacillus species

b.

Clostridium species

c.

Micrococcus species

d.

Saccharomyces species

Discuss
Answer: (c).Micrococcus species
Q148.
The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is

a.

>4.5

b.

<4.5

c.

>5.3

d.

<5.3

Discuss
Answer: (a).>4.5
Q149.
Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?

a.

Bacillus

b.

Clostridium

c.

both (a) and (b)

d.

Saccharomyces

Discuss
Answer: (a).Bacillus
Q150.
Acid foods with a pH between 4.5 and 3.7 usually are spoiled by

a.

B. coagulans

b.

Saccharolytic anaerobe

c.

both (a) and (b)

d.

none of these

Discuss
Answer: (c).both (a) and (b)
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