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 16 of 18

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Q151.
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)
Q152.
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
Q154.
Canned meat and fish exhibit spoilage by
Discuss
Answer: (c).both (a) and (b)
Q155.
High acid foods with a pH < 3.7 undergo spoilage by
Discuss
Answer: (d).do not undergo spoilage by microorganisms
Q156.
The putrifactive anaerobes grow best in the
Discuss
Answer: (a).low acid canned foods
Q157.
High acid foods with a pH above 5.3 are especially subjected to
Discuss
Answer: (c).both (a) and (b)
Q158.
Which of the following toxin causing botulism is less toxic to human beings?
Discuss
Answer: (b).Type B
Q159.
Which of the following is a food infection?
Discuss
Answer: (a).Salmonellois
Q160.
The staphylococcal intoxication refers to presence of
Discuss
Answer: (a).an enterotoxin