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 4 of 18

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Q31.
Which of the following type of spoilage occurs in fresh meat?
Discuss
Answer: (c).Putrefaction
Q32.
Spoilage of bread is caused by which of the following microorganism(s)?
Discuss
Answer: (b).Rhizopus
Q33.
The thermophilic anaerobe spoilage of low and medium acid canned products are caused by _____________
Discuss
Answer: (b).Clostridium thermosaccharolyticum
Q34.
The temperatures used for canning foods ranges from ____________________
Discuss
Answer: (d).100-121 degree C
Q35.
In the high-temperature short-time (HTST) method of pasteurization, milk is exposed to a temperature of _________
Discuss
Answer: (c).161 degree F
Q36.
Sterilization occurs at high temperatures for long periods of time.
Discuss
Answer: (b).False
Q37.
Which of the following microorganism survive at -9 to -17 degree C?
Discuss
Answer: (a).Salmonella
Q38.
Which of the following microorganism is eliminated in canned foods?
Discuss
Answer: (c).Clostridium botulinum
Q39.
Phosphatase enzyme present in milk is destroyed in which of the following processes?
Discuss
Answer: (d).Pasteurization
Q40.
Jellies and jams are rarely affected by bacterial action.
Discuss
Answer: (a).True