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 9 of 18

Discover more Topics under Microbiology

Q81.
Which of the following is not true for the thermal resistance of the bacterial cells?

a.

Cocci are usually more resistant than rods

b.

Higher the optimal and maximal temperatures for growth, higher the resistance

c.

Bacteria that clump considerably or form capsules are difficult to kill

d.

Cells low in lipid content are harder to kill than other cells

Discuss
Answer: (d).Cells low in lipid content are harder to kill than other cells
Q82.
Water activity can act as

a.

an intrinsic factor determining the likelihood of microbial proliferation

b.

a processing factor

c.

an extrinsic factor

d.

all of the above

Discuss
Answer: (d).all of the above
Q83.
Enumeration of microorganism refers to

a.

either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar, or non-selective plate, depending on the test

b.

either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar

c.

non-selective plating, depending on the test

d.

none of the above

Discuss
Answer: (a).either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar, or non-selective plate, depending on the test
Q84.
The different ACC's between food categories reflect the

a.

expected level of contamination of the raw material

b.

potential for microbial growth during storage

c.

potential shelf life

d.

all of the above

Discuss
Answer: (d).all of the above
Q85.
Examination of the presence / absence of organisms refers to

a.

incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium.

b.

incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective medium.

c.

incubation of a food suspension in an enrichment medium

d.

none of the above

Discuss
Answer: (a).incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium.
Q86.
Plate count of bacteria in foods generally use the plating medium consisting of

a.

peptone, yeast extract, glucose, sodium chloride, agar and distilled water

b.

yeast extract, glucose, sodium chloride, agar and distilled water

c.

peptone, glucose, sodium chloride, agar and distilled water

d.

peptone, yeast extract, glucose, sodium chloride and distilled water

Discuss
Answer: (a).peptone, yeast extract, glucose, sodium chloride, agar and distilled water
Q87.
What are the intrinsic factors for the microbial growth?

a.

pH

b.

Moisture

c.

Oxidation-Reduction Potential

d.

All of these

Discuss
Answer: (d).All of these
Q88.
Yeast and mould count determination requires-

a.

nutrient agar

b.

acidified potato glucose agar

c.

MacConkey agar

d.

violet Red Bile agar

Discuss
Answer: (b).acidified potato glucose agar
Q89.
The time temperature combination for HTST paterurization of 71.1°C for 15 sec is selected on the basis of

a.

Coxiella Burnetii

b.

E. coli

c.

B. subtilis

d.

C. botulinum

Discuss
Answer: (a).Coxiella Burnetii
Q90.
Aerobic Colony Count (ACC), is also known as

a.

Total viable count (TVC)

b.

Aerobic plate count (APC)

c.

Standard plate count (SPC)

d.

All of these

Discuss
Answer: (d).All of these
Page 9 of 18