This set of Fruits Processing Multiple Choice Questions & Answers (MCQs) focuses on “Pathogenic and Degrading Microorganisms”.
1. What are spoilage microorganisms?
a) Develop unpleasant odors
b) Develop unpleasant tastes
c) Develop unpleasant textures
d) Develop unpleasant odors, tastes, and textures
View Answer
Explanation: Spoilage bacteria are tiny organisms that can be seen only in a microscope. They cause food deterioration. It develops unpleasant odors, textures and tastes. These bacteria can affect fruits and vegetables resulting in mushy or slimy texture.
2. What are pathogenic microorganisms?
a) Organism capable of causing disease in its host
b) Organism capable of causing metabolites in its host
c) Organism capable of causing nutritional change in its host
d) Organism capable of causing pleasant odors in its host
View Answer
Explanation: The pathogenic organism is the organism which causes disease in its host. A human pathogen is the microbe that has the capability of producing toxins that causes illness in humans. Examples of pathogenic organisms are Salmonella, Listeria, E. coli and Cryptosporidium.
3. At what pH range does inhibition of botulism occur?
a) 0-4.3
b) 4.3-5.6
c) 5.6-7
d) 7-12
View Answer
Explanation: The pH of the foods greater than pH 4.6 is referred as low-acid foods. The lower pH results in acidic nature of the food. The food can be preserved with acidity. The guideline requires the pH to be 4.6 or below. At these low levels, toxins formed in the food are inhibited.
4. How does light affect food spoilage?
a) Breaks down pectin
b) Causes fat oxidation
c) Causes high respiration
d) Causes high metabolism
View Answer
Explanation: Light is one of the compounding factors that leads to food spoilage. It results in loss of food quality by degrading the color and flavor. It also causes fat oxidation. Proper food storage minimizes spoilage by addressing all these factors.
5. What are the physical factors of food spoilage?
a) Temperature, moisture and pressure
b) Temperature, moisture
c) Temperature, pressure
d) Moisture and pressure
View Answer
Explanation: Physical factors like temperature, pressure and moisture causes food spoilage. Physico-chemical reactions are due to freezing, burning, drying and bruising of fruits during storage and transportation. These reactions can result in food deteriorations. It decreases the quality of the produce.
6. At what pH do fungi grow?
a) 0-4.3
b) 4.3-5
c) 5-6
d) 7-12
View Answer
Explanation: The fungi thrive at slightly acidic pH values of 5.0–6.0. Microorganisms that grow optimally at pH less than 5.55 are called acidophilic microbes. The food should be stored under optimum conditions to retard the microbial growth.
7. Why do fungi prefer acidic environments?
a) Favors germination of fungi
b) High metabolic rate
c) Low respiration rate
d) High respiration rate
View Answer
Explanation: Most fungi inhabit mildly acidic environments such as soil, plant, and animal surfaces. The mildly acidic pH of the plant surface favors both germination of attached conidia and rapid differentiation of the germ tube into a specialized cell. It is therefore important to add antifungal agents during the processing.
8. Can pathogens be detected in food?
a) True
b) False
View Answer
Explanation: Rapid detection methods are the methods to detect the microbes in the sample. It is very important particularly in food industry. It detects the presence of pathogens in raw and processed foods at the inspection stage. Rapid methods are sensitive in nature. It can detect pathogens that are present in low numbers in the food.
9. How are microbes classified in food industry?
a) Pathogenic and useful
b) Spoilage and pathogenic
c) Spoilage and useful
d) Spoilage, pathogenic and useful
View Answer
Explanation: Microorganisms associated with foods can be categorized as spoilage, pathogenic and useful. The bacterial enzymes may effect slow deterioration of frozen or dried foods during long-time storage. These changes diminish the quality characteristics of foods. It may render them ultimately unfit for human consumption.
10. What are food microbes?
a) Microbes that carry out the fermentation process
b) Microbes that spoil the food
c) Microbes that produces pathogenic food borne diseases
d) Microbes that produces toxic metabolites
View Answer
Explanation: Food microbes are used in a process to alter the unsafe product into a consumable one. Food microbes aids in the fermentation process. It provides assistances for preserving perishable foods. It improves their organoleptic qualities and nutrition.
11. What are the end products of fermentation?
a) Ethanol, methanol, carbon dioxide and hydrogen gas
b) Ethanol, lactic acid, oxygen and hydrogen gas
c) Ethanol, lactic acid, carbon dioxide and hydrogen gas
d) Ethanol, lactic acid and carbon dioxide
View Answer
Explanation: Fermentation produces end products depending on the different raw materials. The most common are ethanol, lactic acid, carbon dioxide, and hydrogen gas (H2). These products are used commercially in foods, vitamins and industrial chemicals.
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.
If you find a mistake in question / option / answer, kindly take a screenshot and email to [email protected]
