This set of Food Microbiology Multiple Choice Questions & Answers (MCQs) focuses on “Scope & Recent Developments”.
1. The property of bacteriophage resistance displayed by ________ has improved the quality of cheese.
a) Escherichia coli
b) Lactobacillus
c) Saccharomyces cerevisiae
d) Salmonella
View Answer
Explanation: Virulent bacteriophages are found in raw milk. These phages attack the phage-sensitive bacteria and cause lysis. This decreases the quality of milk and sometimes, it might halt fermentation.
2. The DDS-1 strain of Lactobacillus _________ is helpful for lactose intolerant people.
a) acidophilus
b) casei
c) sakei
d) fermentum
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Explanation: Lactobacillus acidophilus is a Gram-positive bacteria found in the human gut and mouth. This strain can provide benefits after a month of use. The bacteria also help the symptoms of Irritable Bowel Syndrome (IBS).
3. Microbes can be genetically modified to change or increase their nutritional value.
a) True
b) False
View Answer
Explanation: Microbes can be genetically modified to increase the yield of certain nutrients. Certain strains of bacteria can be modified to produce enzymes, flavorings etc. Some examples of such products are: Alpha-amylase, chymosin and pectinesterase.
4. What is used to detect the presence of pathogenic genetic material in food?
a) SDS Page
b) PCR
c) Agar
d) Electro-dialysis
View Answer
Explanation: PCR i.e. Polymerase Chain Reaction can amplify the gene of interest which in this case is pathogenic. It can be used to identify different pathogens ranging from bacteria to viruses. Some of the common genes looked for are HIV and anthrax.
5. Which of the following early preservation methods was not based on the concept of reduction of water activity?
a) Salting
b) Smoking on fire
c) Storing in concentrated sugar solution
d) Lye
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Explanation: Lye is the common name for alkaline sodium hydroxide. When added to food, it changes the pH to make it unsuitable for growth of microbes, thus preserving the food item.
6. What is the full form of GRAS?
a) Generally recognized as sanitary
b) Gases recognized as sanitary
c) Generally recognized as safe
d) Gases recognized as safe
View Answer
Explanation: Chemical-based food preservation is gaining a new level these days. As per the USA Food and Drug Administration, the chemicals used should fall under the ‘generally recognized as safe’ category of preservatives. This category contains the likes of simple organic acids, sodium nitrite etc.
Sanfoundry Global Education & Learning Series – Food Microbiology.
To practice all areas of Food Microbiology, here is complete set of Multiple Choice Questions and Answers.
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