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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Answer: (b).endotoxin of Salmonella spp
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Q143.
The application of Gamma rays destroys botulism toxin. The dose of gamma rays required for this purpose is
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Q144.
Arrange the potencies of toxin in descending order of the following canned foods
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Answer: (d).corn> peas>string beans>spinach
Q145.
The milk streptococci produce acetoin that gets spontaneously oxidized yielding a flavorings agent (responsible for aroma of butter) that is
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Answer: (d).diacetyl
Q146.
Tuberculosis brucellosis is caused by the pathogen from an infected cow.
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Answer: (a).True
Q147.
Which of the following type of spoilage occurs in fresh meat?
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Answer: (c).Putrefaction
Q148.
Spoilage of bread is caused by which of the following microorganism(s)?
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Answer: (b).Rhizopus
Q149.
The thermophilic anaerobe spoilage of low and medium acid canned products are caused by _____________
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Q150.
The temperatures used for canning foods ranges from ____________________
Discuss
Answer: (d).100-121 degree C