August 30, 2017

Food Microbiology MCQs Online Quiz

Note: Please click on the finish button at the end of the quiz to see your score and correct answers



 337 Total Views

Best of Luck for Next Time

 338 Total Views

#1. Spoilage in food because of microbial activity can be prevented or delayed by

#2. The growth of aerobic food spoilage and pathogenic microorganisms can be suppressed by

#3. The target microorganism in canning is

#4. Pasteurization is the heat treatment designed primarily to kill

#5. In spore forming bacteria maximum resistance occurs at pH

#6. The time required to kill microorganism at a given lethal temperature is known as

#7. The microorganisms multiply and die in

#8. Acetobacor aceti converts ——————into acetic acids

#9. Two types of fermentations are carried out for the production of

#10. In bread manufacturing, alcoholic fermentation is carried out by

#11. Clostridium botulinum mainly result in spoilage of ————– foods

#12. Any change that renders food unfit for human consumption is called

#13. The temperature resistance of microorganism in high acid food is

#14. Food intoxication is the ingestion of

#15. Clostridium Botulinum is

#16. Thermophiles grows at

#17. Type of yeast used for alcoholic fermentation is

#18. Lactic acid bacteria include

Finish to See Results


Food Microbiology MCQs Online Quiz


 336 Total Views

Leave a Reply

Your email address will not be published. Required fields are marked *

WhatsApp chat