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.
Sulfur stinker spoilage, caused by is uncommonly found in
Discuss
Answer: (a).low acid foods
Q142.
Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo
Discuss
Answer: (d).TA spoilage
Q143.
Canned sweetened condensed milk may become thickened by
Discuss
Answer: (c).Micrococcus species
Q144.
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
Discuss
Answer: (a).>4.5
Q145.
Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?
Discuss
Answer: (a).Bacillus
Q146.
Acid foods with a pH between 4.5 and 3.7 usually are spoiled by
Discuss
Answer: (c).both (a) and (b)
Q147.
The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by
Discuss
Answer: (c).both (a) and (b)
Q148.
Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole?
Discuss
Answer: (c).both (a) and (b)
Discuss
Answer: (a).putrefactive than by Saccharolytic Clostridia
Q150.
Canned meat and fish exhibit spoilage by
Discuss
Answer: (c).both (a) and (b)