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MCQs

Total Questions : 212 | Page 16 of 22 pages
Question 151. Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo
  1.    flat sour spoilage
  2.    putrefaction
  3.    both (a) and (b)
  4.    TA spoilage
 Discuss Question
Answer: Option D. -> TA spoilage
Answer: (d).TA spoilage
Question 152. Canned sweetened condensed milk may become thickened by
  1.    Bacillus species
  2.    Clostridium species
  3.    Micrococcus species
  4.    Saccharomyces species
 Discuss Question
Answer: Option C. -> Micrococcus species
Answer: (c).Micrococcus species
Question 153. Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk?
  1.    Bacillus
  2.    Clostridium
  3.    both (a) and (b)
  4.    Saccharomyces
 Discuss Question
Answer: Option A. -> Bacillus
Answer: (a).Bacillus
Question 154. The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is
  1.    >4.5
  2.    <4.5
  3.    >5.3
  4.    <5.3
 Discuss Question
Answer: Option A. -> >4.5
Answer: (a).>4.5
Question 155. Acid foods with a pH between 4.5 and 3.7 usually are spoiled by
  1.    B. coagulans
  2.    Saccharolytic anaerobe
  3.    both (a) and (b)
  4.    none of these
 Discuss Question
Answer: Option C. -> both (a) and (b)
Answer: (c).both (a) and (b)
Question 156. A bacterial food intoxication refers to
  1.    illness caused by presence of pathogens
  2.    food borne illness caused by the presence of a bacterial toxin formed in food
  3.    both (a) and (b)
  4.    none of the above
 Discuss Question
Answer: Option B. -> food borne illness caused by the presence of a bacterial toxin formed in food
Answer: (b).food borne illness caused by the presence of a bacterial toxin formed in food
Question 157. The method of successful treatment of botulism prior to appearance of botulism symptoms involve administration of
  1.    antibiotic
  2.    analgesic
  3.    antitoxin
  4.    antipyretic
 Discuss Question
Answer: Option C. -> antitoxin
Answer: (c).antitoxin
Question 158. Which of the following is true to prevent botulism from smoked fish?
  1.    The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking
  2.    Fish should be immediately frozen after packaging and kept frozen
  3.    Good sanitation should be maintained throughout production and handling
  4.    All of the above
 Discuss Question
Answer: Option D. -> All of the above
Answer: (d).All of the above
Question 159. Botulism is caused by the presence of toxin developed by
  1.    Clostridium tyrobutyricum
  2.    Clostridium sporogenes
  3.    Clostridium botulinum
  4.    none of these
 Discuss Question
Answer: Option C. -> Clostridium botulinum
Answer: (c).Clostridium botulinum
Question 160. Salmonellois is caused by the
  1.    enterotoxin of Salmonella spp
  2.    endotoxin of Salmonella spp
  3.    neurotoxin of Salmonella spp
  4.    exoenterotoxin of Salmonella spp
 Discuss Question
Answer: Option B. -> endotoxin of Salmonella spp
Answer: (b).endotoxin of Salmonella spp

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