Food Biotechnology MCQs

Question 1

The most common microorganisms in freshly drawn milk is

Accepted Answer

Staphylococcus epidermidis

Answer

Staphylococcus aureus

Answer

Escherichia coli

Answer

Mycobacterium bovies

Question 2

Food spoilage may be defined as

Accepted Answer

Any change in the appearance, smell or taste of food products that makes them unacceptable to the consumers

Answer

Undesirable appearance of food

Answer

Development of high sugar materials in food

Answer

A food product that cannot be consumed by a diabetic patient

Question 3

The shelf life of a perishable product is often determined by the number of microbes present

Accepted Answer

Initially

Answer

After 24 hours

Answer

After 48 hours

Answer

After one week

Question 4

Which of the following are the examples of perishable food?

Accepted Answer

All the above

Answer

Meats and fishes

Answer

Eggs and milk

Answer

Most of the fruits

Question 5

The organisms responsible for yoghurt formation is

Accepted Answer

Streptococcus salivarius sp. Thermophilus

Answer

Streptococcus salivarius

Answer

Lactobacillus thermophilus

Answer

Streptococcus bulgaricus

Question 6

Bacteria cannot survive in a highly salted pickles because

Accepted Answer

Bacteria become plasmolysed and are consequently killed

Answer

Salt inhibits reproduction

Answer

Bacteria do not get enough sunlight for photosynthesis

Answer

Pickle does not contain nutrients for bacteria to grow

Question 7

Which fermented food is produced from milk?

Accepted Answer

All the above

Answer

Cheese

Answer

Yoghurt

Answer

Keffir

Question 8

Sodium or calcium propionate is used extensively in the prevention of

Accepted Answer

Molds

Answer

Viruses

Answer

Fungi

Answer

Bacteria

Question 9

Who is known as the father of canning?

Accepted Answer

Nicholas Apert

Answer

Robert Koch

Answer

Alfred Viven

Answer

John Tyndall