This set of Fruits Processing Multiple Choice Questions & Answers (MCQs) focuses on “Microbial Safety of Fruits and Fruit Products”.
1. Which of the following are the most common causes of spoilage of fruits?
a) Yeast
b) Bacteria
c) Mold
d) Yeast, bacteria, mold
View Answer
Explanation: Food spoilage is mainly due to growth of mould. It includes off-flavors, discoloration and rotting. It also contains mycotoxins infection. Spoilage can happen in the field, storage or during transportation. The water activity of the food regulates the mould growth in the food.
2. Which of the following causes bacterial soft rot?
a) Erwinia carotovora
b) Lactobacillus plantarum
c) Lactobcillus stolonifer
d) Botryis lactis
View Answer
Explanation: Bacterial soft rots are a serious threat to the crop loss worldwide than any other bacterial disease. It degrades the pectate particles that bind the cells of plant together. It causes structure of the plant to ultimately fall separately. The woody tissues in the plants are not vulnerable to these diseases.
3. Which of the following microbe causes gray mold?
a) Erwinia carotovora
b) Lactobacillus plantarum
c) Lactobcillus stolonifer
d) Botrytis cinerea
View Answer
Explanation: Botrytis cinerea is a mold that grows on the plant. It is responsible for fruit rot in many fruit plants. Grapes are the most susceptible fruit to this fungus. It causes bunch rot which is usually known as grey rot. It is also called as botrytis rot. It creates favorable conditions for the growth of other spoilage microbes.
4. Which of the following microbe causes pink mold?
a) Erwinia carotovora
b) Lactobacillus plantarum
c) Lactobcillus stolonifer
d) Trichothecium roseum
View Answer
Explanation: The pink rot defines the pink color that develops in infected tuber tissue when tubers are cut and exposed to air for 15 to 30 minutes. Pink rot is a serious problem in storage, and high humidity along with poor ventilation can cause heavy losses of stored products.
5. Which of the following microbe causes black mold?
a) Erwinia carotovora
b) Xanthomonas campestris
c) Lactobcillus stolonifer
d) Trichothecium roseum
View Answer
Explanation: Black rot of crucifers is caused by Xanthomonas campestris. The disease is present throughout the world. It affects all members of the crucifer family and often causes severe losses. It is also present in crop debris in the field.
6. Which of the following fruit is more susceptible of blue mold?
a) Apple
b) Orange
c) Lemon
d) Pineapple
View Answer
Explanation: Blue mold is one of the most common rot found in apples and pears. Other names for the disease are soft rot, Penicillium rot, bin rot.It is affected by the fungus called Penicillium expansum. Globally, the blue mold is the most significant postharvest infection in apples.
7. Which of the following fruit is more susceptible of green mold?
a) Apple
b) Orange
c) Custard apple
d) Pineapple
View Answer
Explanation: Penicillium digitatum is responsible for 90% of citrus fruits lost to infection after harvesting. It is considered as the largest cause of post-harvest diseases occurring in citrus fruits. Its widespread impact relates to the post-harvest disease it causes in citrus fruits known as green rot or mould.
8. Which type of contaminant is the greatest threat to food safety?
a) Yeast
b) Bacteria
c) Mold
d) Yeast, bacteria, mold
View Answer
Explanation: The bacteria are the highest threat to the food safety globally. The bacteria are generally single celled living microorganism which grows quickly at favorable conditions. Some bacteria are useful. Manufactures use them to make foods like cheese, buttermilk, sauerkraut and pickles.
9. What is the danger zone for bacteria?
a) Temperature between 5°C and 60°C
b) Temperature between 0°C and 6°C
c) Temperature between 15°C and 60°C
d) Temperature between 65°C and 70°C
View Answer
Explanation: These bacteria can grow at temperatures between 5°C and 60°C. This is known as the temperature danger zone. The fastest rate of growth is at around 37°C, the temperature of the human body. The food products should be kept in prescribed storage conditions depending on the food product.
10. Are these statements about the 2 /4 hour rule true?
Statement 1: Provides guidance on how long potentially hazardous food can be held safely.
Statement 2: The total time includes all the time the food has been at room temperature.
a) True, False
b) True, True
c) False, True
d) False, False
View Answer
Explanation: The total time includes all the time the food has been at room temperature, for example during delivery, preparation and transportation. If potentially hazardous food is to be cooled after cooking, it must be cooled to 5°C or colder as quickly as possible. The 2-hour/4-hour rule provides guidance on how potentially hazardous food can be held safely at temperatures between 5°C and 60°C.
11. What is the most common cause of cross contamination?
a) Risk of contamination by thermophilic bacteria
b) Risk of contamination by mesophilic bacteria
c) Does not maintains the pH
d) Unintentional contamination by bacteria
View Answer
Explanation: Cross-contamination occurs when microorganisms are accidentally transferred from one place to another. The most common case that is found in food industry is due to the transfer of bacteria between raw and finished food product. This can lead to many foodborne infections.
12. How does cross contamination affect food safety?
a) Risk of contamination by thermophilic bacteria
b) Risk of food poisoning
c) Does not maintains the pH
d) Does not maintains the flavor
View Answer
Explanation: Cross-contamination is a concern because cooking kills bacteria. But ready to eat foods like salads, fruit and already cooked foods will not be going through this process. This leaves the bacteria live and potentially putting the consumer at risk of food poisoning.
13. What is the difference between contamination and cross contamination?
a) Source of contamination
b) Transfer of contamination
c) By product of contamination
d) Activation of contamination
View Answer
Explanation: Contamination is caused by improper handling, storage and preparing of food, improper sanitization and cleaning. It includes contamination of pests and insects. The cross-contamination occurs when products that contain allergens to allergen-free products or raw foods to ready-to-eat foods.
14. Can cross contamination occur in a freezer?
a) True
b) False
View Answer
Explanation: Cross-contamination occurs when liquid drips from one food to another and that liquid contains bacteria. In order to avoid the likelihood of this happening, the food stored in freezer should be free from microbes and other potential hazards.
15. What are the common sources of cross contamination?
a) Microbial, physical and allergenic
b) Chemical, microbial and allergenic
c) Chemical, microbial and physical
d) Chemical, microbial, physical, and allergenic
View Answer
Explanation: The four main types of contamination are chemical, physical, allergenic and microbial. The food handlers should have a legal accountability to certify that the food produced is free from contaminants and safe for the consumer to consume. It is very important to know the entry and exit points for these contaminations.
Sanfoundry Global Education & Learning Series – Fruits Processing.
To practice all areas of Fruits Processing, here is complete set of 1000+ Multiple Choice Questions and Answers.
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