Food Microbiology MCQ with answers February 13, 2024 by Flair Pharma Results HD Quiz powered by harmonic design Table of Contents Toggle Results#1. Which of the following is a Gram-negative bacterium commonly associated with foodborne illness?#2. What is the optimum temperature range for most food spoilage bacteria?#3. Which of the following food preservation methods relies on reducing water activity to inhibit microbial growth?#4. What is the primary role of pasteurization in food processing?#5. Which type of microorganism is responsible for the fermentation of yogurt?#6. What is the main concern when handling Clostridium botulinum in food?#7. What is the danger zone for food, where bacteria multiply rapidly?#8. Which of the following is an example of a foodborne viral infection?#9. What is the purpose of adding preservatives to food?#10. Which microbial process is involved in the production of sauerkraut and kimchi?#11. Which of the following microorganisms is commonly used in the production of cheese?#12. What is the primary cause of foodborne intoxication due to the consumption of improperly canned foods?#13. In food microbiology, what does HACCP stand for?#14. What is the main function of nitrites in cured meats?#15. Which of the following is a foodborne pathogen associated with undercooked poultry?#16. What is the primary function of lactic acid bacteria in the fermentation of pickles?#17. Which type of microorganism is responsible for the fermentation of bread dough?#18. What is the primary concern in controlling the growth of molds in food products?#19. Which of the following is a food preservation method that involves the use of high-pressure processing to inactivate microorganisms?#20. What is the primary role of starter cultures in the fermentation of yogurt? #1. Which of the following is a Gram-negative bacterium commonly associated with foodborne illness? a) Staphylococcus aureus a) Staphylococcus aureus b) Salmonella enterica b) Salmonella enterica c) Listeria monocytogenes c) Listeria monocytogenes d) Bacillus cereus d) Bacillus cereus #2. What is the optimum temperature range for most food spoilage bacteria? a) 0-4°C a) 0-4°C b) 25-40° b) 25-40° C c) 60-75°C C c) 60-75°C d) 90-100°C d) 90-100°C #3. Which of the following food preservation methods relies on reducing water activity to inhibit microbial growth? a) Canning a) Canning b) Freezing b) Freezing c) Dehydration c) Dehydration d) Irradiation d) Irradiation #4. What is the primary role of pasteurization in food processing? a) Eliminate all microorganisms a) Eliminate all microorganisms b) Preserve color and texture b) Preserve color and texture c) Reduce the microbial load without affecting the quality significantly c) Reduce the microbial load without affecting the quality significantly d) Freeze the food for long-term storage d) Freeze the food for long-term storage #5. Which type of microorganism is responsible for the fermentation of yogurt? a) Yeast a) Yeast b) Mold b) Mold c) Bacteria c) Bacteria d) Virus d) Virus #6. What is the main concern when handling Clostridium botulinum in food? a) Spoilage a) Spoilage b) Pathogenicity b) Pathogenicity c) Aflatoxin production c) Aflatoxin production d) Acid production d) Acid production #7. What is the danger zone for food, where bacteria multiply rapidly? a) 0-4°C a) 0-4°C b) 25-40°C b) 25-40°C c) 60-75°C c) 60-75°C d) 90-100°C d) 90-100°C #8. Which of the following is an example of a foodborne viral infection? a) Salmonellosis a) Salmonellosis b) Listeriosis b) Listeriosis c) Hepatitis A c) Hepatitis A d) Botulism d) Botulism #9. What is the purpose of adding preservatives to food? a) Enhance flavor a) Enhance flavor b) Increase nutritional value b) Increase nutritional value c) Extend shelf life by inhibiting microbial growth c) Extend shelf life by inhibiting microbial growth d) Improve texture d) Improve texture #10. Which microbial process is involved in the production of sauerkraut and kimchi? a) Fermentation a) Fermentation b) Canning b) Canning c) Freezing c) Freezing d) Irradiation d) Irradiation #11. Which of the following microorganisms is commonly used in the production of cheese? a) Escherichia coli a) Escherichia coli b) Saccharomyces cerevisiae b) Saccharomyces cerevisiae c) Streptococcus thermophilus c) Streptococcus thermophilus d) Clostridium botulinum d) Clostridium botulinum #12. What is the primary cause of foodborne intoxication due to the consumption of improperly canned foods? a) Clostridium perfringens a) Clostridium perfringens b) Salmonella enterica b) Salmonella enterica c) Staphylococcus aureus c) Staphylococcus aureus d) Clostridium botulinum d) Clostridium botulinum #13. In food microbiology, what does HACCP stand for? a) Hazard Analysis and Critical Control Points a) Hazard Analysis and Critical Control Points b) High Altitude Cooking and Cooling Process b) High Altitude Cooking and Cooling Process c) Harmful Additives Control and Cleaning Protocol c) Harmful Additives Control and Cleaning Protocol d) Heat and Cold Commodity Protection d) Heat and Cold Commodity Protection #14. What is the main function of nitrites in cured meats? a) Enhance color a) Enhance color b) Increase acidity b) Increase acidity c) Inhibit bacterial growth c) Inhibit bacterial growth d) Improve texture d) Improve texture #15. Which of the following is a foodborne pathogen associated with undercooked poultry? a) Escherichia coli a) Escherichia coli b) Campylobacter jejuni b) Campylobacter jejuni c) Vibrio cholerae c) Vibrio cholerae d) Clostridium perfringens d) Clostridium perfringens #16. What is the primary function of lactic acid bacteria in the fermentation of pickles? a) Produce alcohol a) Produce alcohol b) Reduce acidity b) Reduce acidity c) Increase sweetness c) Increase sweetness d) Produce lactic acid d) Produce lactic acid #17. Which type of microorganism is responsible for the fermentation of bread dough? a) Yeast a) Yeast b) Mold b) Mold c) Bacteria c) Bacteria d) Virus d) Virus #18. What is the primary concern in controlling the growth of molds in food products? a) Off-flavors a) Off-flavors b) Mycotoxin production b) Mycotoxin production c) Spoilage c) Spoilage d) Gas production d) Gas production #19. Which of the following is a food preservation method that involves the use of high-pressure processing to inactivate microorganisms? a) Canning a) Canning b) Freeze-drying b) Freeze-drying c) Irradiation c) Irradiation d) High-pressure processing d) High-pressure processing #20. What is the primary role of starter cultures in the fermentation of yogurt? a) Increase sweetness a) Increase sweetness b) Enhance color b) Enhance color c) Inhibit spoilage bacteria c) Inhibit spoilage bacteria d) Facilitate the growth of lactic acid bacteria d) Facilitate the growth of lactic acid bacteria Finish
