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.
In the high-temperature short-time (HTST) method of pasteurization, milk is exposed to a temperature of _________
Discuss
Answer: (c).161 degree F
Q152.
Sterilization occurs at high temperatures for long periods of time.
Discuss
Answer: (b).False
Q153.
Which of the following microorganism survive at -9 to -17 degree C?
Discuss
Answer: (a).Salmonella
Q154.
Which of the following microorganism is eliminated in canned foods?
Discuss
Answer: (c).Clostridium botulinum
Q155.
Phosphatase enzyme present in milk is destroyed in which of the following processes?
Discuss
Answer: (d).Pasteurization
Q156.
Jellies and jams are rarely affected by bacterial action.
Discuss
Answer: (a).True
Q157.
Which chemical is used to inhibit mold growth in bread?
Discuss
Answer: (c).sorbic acid
Q158.
Acetic acid and lactic acid are used for __________________
Discuss
Answer: (c).preservation of pickles
Q159.
Which of the following method is used for treatment of water used for the depuration of shellfish?
Discuss
Answer: (b).Radiation
Q160.
Which of the following microbe is used in the production of blue cheese?
Discuss
Answer: (c).Penicillium roqueforti