Here are Food Microbiology MCQs (Chapterwise).
1. What is the primary focus of food microbiology?
a) Study of cooking techniques
b) Investigation of food flavors
c) Examination of microorganisms in food
d) Analysis of food textures
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Explanation: Food microbiology is primarily concerned with the study of microorganisms that inhabit, create, or contaminate food. It involves understanding the role of bacteria, viruses, molds, and other microorganisms in food production, preservation, and safety.
2. Who is known as ‘The Father of Microbiology’?
a) Antonie Philips van Leeuwenhoek
b) Robert Koch
c) Alexander Fleming
d) Robert Hooke
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Explanation: Leeuwenhoek was the first scientist to see and describe microbes using his self-made microscope in 1676. Robert Hooke was the first person to discover cells. Alexander Fleming is famous for his discovery of penicillin whereas Robert Koch created the Koch’s postulates which connect specific diseases to specific causative microbes.
3. Which of the following bacteria does not cause food poisoning?
a) Staphylococcus aureus
b) Acetobacteraceti
c) Bacillus cereus
d) Campylobacter jejuni
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Explanation: Acetobacteraceti is not a human pathogen. It is used in the production of acetic acid. The optimum conditions required for the growth of the bacteria are not provided by the human skin, thus making it safe.
4. Which of the following is not considered to be a nutrient in food?
a) Lipids
b) Protein
c) Water
d) Minerals
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Explanation: Every food contains 5 main nutrient groups, namely: Proteins, carbohydrates, lipids, vitamins and minerals. Water is considered to be a medium instead of a nutrient. The quantity of every nutrient group varies with the type of food and its function.
5. What is the purpose of the dye reduction test (MBRT) in food microbiology?
a) Measurement of microbial load
b) Detection of food colorants
c) Assessment of food texture
d) Identification of foodborne pathogens
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Explanation: The dye reduction test (MBRT) is utilized to measure the microbial load in a sample by assessing the reduction of a dye over time.
6. Which of the following is made with lactic acid bacteria?
a) Wine
b) Bread
c) Cider
d) Sauerkraut
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Explanation: Sauerkraut is a dish made with fermented cabbage. This fermentation is carried out with the help of lactic acid bacteria. Bread, cider and wine are fermented with the help of yeasts. The presence of yeast in lactic acid bacteria fermented products or the presence of lactic acid bacteria in yeast fermented products is an indication of contamination.
7. Which of the following is added to milk for better flavored buttermilk?
a) Sodium acetate
b) Glucose
c) Sodium citrate
d) Acetic acid
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Explanation: Citrate is present in fresh milk but the level reduces during storage. Hence, sodium citrate is added to milk during the production of cultured buttermilk.
8. Which of the following can be used to reduce the bitterness of cheddar?
a) Slow starters
b) Fast starters
c) Chymosin
d) Rennin
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Explanation: Fast starters hydrolyze proteins quickly and are more capable of producing bitter peptides as compared to slow starters. The enzymes break down the proteins releasing peptides which are further broken down into smaller peptides and amino acids. This results in their accumulation. Hence, slow starters or peptidases can be used to reduce bitterness.
9. Which microorganism is commonly used in the fermentation of sauerkraut?
a) Escherichia coli
b) Clostridium botulinum
c) Saccharomyces cerevisiae
d) Lactobacillus bulgaricus
View Answer
Explanation: Sauerkraut fermentation is primarily carried out by lactic acid bacteria, with Lactobacillus bulgaricus being a common strain involved in the process.
10. What is the starting ingredient in the making of cider?
a) Pear
b) Coconut
c) Apple
d) Plum
View Answer
Explanation: Cider is produced due to the mild fermentation of apple juice by naturally occurring yeasts. Apple cider is very popular in USA as salad dressing and a preservative.
11. What are responsible for acute infection.
a) Bradyzoites
b) Tachyzoites
c) Vacuzoites
d) Cytozoites
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Explanation: Tachyzoites are motile forms of the protozoan. They have the ability to produce tissue cysts during the infection. They enter cells and multiply continuously to fill the host cells with the next generation.
12. Which of the following is not an example conjugated proteins?
a) Casein
b) Myoglobin
c) Mucin
d) Globulin
View Answer
Explanation: Globulin is a simple protein found in milk. Mucin is a glycoprotein whereas casein is a phosphoprotein and myoglobin is a metalloprotein.
13. Which compounds of wood smoke have antimicrobial properties?
a) Phenolic
b) Acetic
c) Methyl
d) Nitrate
View Answer
Explanation: Phenolic compounds are found in wood smoke. Smoked sausages have a distinct flavor as well as anti-oxidative and antimicrobial properties. This improves their shelf life.
14. Who developed the method of preserving food using boiling water?
a) Peter Durand
b) Louis Pasteur
c) Francois Nicolas Appert
d) Charles Mitchell
View Answer
Explanation: Francois Nicolas Appert introduced methods to preserve food using the heat from boiling water. Peter Durand is credited with the development of the steel canning method. Charles Mitchell incorporated the metal lining inside the cans to improve the quality and efficiency of food preservation. Pasteur introduced heating of wine to destroy souring bacteria.
15. What is the full form of IMF?
a) Inner Moisture Foods
b) Intermediate Moisture Foods
c) Inconspicuous Moisture Foods
d) Inane Moisture Foods
View Answer
Explanation: Intermediate Moisture Foods are those that have water activity between 0.85 and 0.6. This inhibits the growth of Gram-negative bacteria.
16. What is the primary purpose of adding chemical preservatives to food?
a) Improving texture
b) Enhancing flavor
c) Increasing nutritional value
d) Inhibiting microbial growth
View Answer
Explanation: Chemical preservatives are added to food to prevent or slow down the growth of microorganisms, thereby increasing the shelf life of the product.
17. In the context of food microbiology, what does HACCP stand for?
a) Hazard Analysis and Critical Control Points
b) High Altitude Cooking and Cooling Process
c) Healthy and Certified Culinary Practices
d) Highly Advanced Cold Chain Preservation
View Answer
Explanation: HACCP is a systematic approach to identifying, evaluating, and controlling food safety hazards throughout the production process.
Chapterwise Multiple Choice Questions on Food Microbiology
- Food Microbiology Basics
- Microorganisms Growth Factors
- Thermal Deactivation of Microbes
- Fermented Dairy Products
- Fermented Vegetable Products
- Fermented Beverages
- Fermented Fish and Meat Products
- Foodborne Disease & Illness
- Foodborne Intoxication
- Foodborne Infection
- Food Quality Analytical Techniques
- Food Preservation
1. MCQ on Food Microbiology Basics
The section focuses on multiple-choice questions and answers covering the history, scope, and recent developments in food microbiology.
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2. Microorganisms Growth Factors
The section covers questions and answers on nutrient elements, microorganisms growth factors like water activity, pH, pressure, and radiation.
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3. Food Microbiology MCQ on Thermal Deactivation of Microbes
The section contains MCQs on thermal deactivation of microbes, sterilization and pasteurization.
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4. MCQ on Fermented Dairy Products
The section contains multiple choice questions and answers on fermented dairy products, covering yogurt/curd/dahi, acidophilus milk and koumiss, cheddar cheese, swiss cheese, buttermilk, kefir, parameters and by-products.
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5. Fermented Vegetable Products
The section covers questions and answers on fermented vegetable products, including sauerkraut processing, pickle fermentation, and kimchi.
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6. Fermented Beverages
The section contains MCQs on fermented beverages like wine, cider and kombucha.
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7. Fermented Fish and Meat Products
The section contains multiple choice questions and answers on fermented fish products and meat products like bacon, sausage and pepperoni.
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8. Food Microbiology Questions on Foodborne Disease & Illness
The section covers questions and answers on foodborne disease and illness.
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9. Foodborne Intoxication
The section contains MCQs on foodborne intoxication, including Staphylococcal Intoxication, Botulism, Aflatoxicosis, and Ergotism.
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10. MCQ on Foodborne Infection
The section contains multiple choice questions and answers on foodborne infections, addressing Salmonellosis and Toxoplasmosis, along with parasitic worms such as Trichinellosis.
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11. Food Quality Analytical Techniques
The section covers Food Microbiology questions and answers on HACCP, food quality analytical and cultural techniques, and alternative methods, including the dye reduction test (MBRT).
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12. Food Preservation
The section contains MCQs on food preservation methods, covering irradiation and pascalization, chemical preservatives, modification of atmosphere and water activity control, compartmentalization and heat processing, as well as gelatin and pickling.
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Wish you the best in your endeavor to learn and master Food Microbiology!
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