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Food microbiology : NEET MCQ Questions

Are you looking for NEET MCQ Questions on Food microbiology? If Yes then you are at right place. Here you will find Food microbiology NEET MCQ Questions and Answers, Trivia, Quiz, Interview MCQ & Food microbiology Current Affairs for Competitive Exams like Neet exams, around 30% to 40% of Neet questions are asked from given Food microbiology Mcqs. as you know Questions and Ansers on Food microbiology MCQS is very important for Neet Exam. In this Food microbiology NEET section for Neet competition we are covering NEET MCQ Questions on Food microbiology

Question 1 : Water activity can act as ____________.

A. An extrinsic factor

B. A processing factor

C. An intrinsic factor determining the likelihood of microbial proliferation

D. All of the above

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Question 2 : NaCl can act ____________.

A. Transporting nutrients

B. Antagonist at optimal concentrations

C. Synergistically if added in excess of optimum level

D. Both a and b

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Question 3 : Suspected colonies of Staphylococcus aureus when grown on Baird-Parker medium shall show____________.

A. Protease activity

B. Catalase activity

C. Coagulase activity

D. None of the above

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Question 4 : The time-temperature combination for HTST pasteurization of 71.1C for 15 sec is selected on the basis of ____________.

A. E.coli

B. Coxiella BVurnetii

C. C.botulinum

D. B.subtilis

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Question 5 : Aerobiccolony count (ACC) is also referred as______________.

A. Total viable count (TVC)

B. Aerobic plate count (APC)

C. Standard plate count (SPC)

D. All of the above

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Question 6 : Yeast and mould count determination requires ______________.

A. Nutrient agar

B. MacConkey agar

C. Violet Red Bile agar

D. Acidified potato glucose agar

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Question 7 : Enumeration of microorganism refers to ______________.

A. Non-selective plating, depending on the test.

B. Either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar

C. Either A or B

D. None of the above

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Question 8 : Plate count of bacteria in foods generally use the plating medium consisting of ______________.

A. Peptone, glucose, sodium chloride, agar and distilled water

B. Yeast extract, glucose, sodium chloride, agar and distilled water

C. Peptone, yeast extract, glucose, sodium chloride and distilled water

D. Peptone, yeast extract, glucose, sodium chloride, agar and distilled water

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Question 9 : What are the intrinsic factors for microbial growth?

A. pH

B. Moisture

C. Oxidation-Reduction Potential

D. All of the above

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Question 10 : An examination of the presence or absence of organisms refers to ______________.

A. Incubation of a food suspension in an enrichment medium

B. Incubation of a food suspension in an enrichment medium followed by inoculation onto a suitable selective medium

C. Incubation of a food suspension in an enrichment medium followed by inoculation onto a non-selective medium

D. All of the above

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Question 11 : The different ACCs between food categories reflect the ______________.

A. Potential shelf life

B. Potential for the microbial growth during storage

C. The expected level of contamination of the raw material

D. All of the above

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Question 12 : Which of the following acids will have a higher bacteriostatic effect at a given pH?

A. Maleic acid

B. Citric acid

C. Acetic acid

D. Tartaric acid

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Question 13 : The microbiological examination of coliform bacteria in foods preferably use______________.

A. Mac Conkey broth

B. Violet Red Bile agar

C. Eosine Methylene blue agar

D. All of the above

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Question 14 : The most spoilage bacteria grows at ______________.

A. Acidic pH

B. Neutral pH

C. Alkaline pH

D. All of the above

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Question 15 : Which of the following is false for the thermal resistance of the bacterial cells?

A. Cocci are usually more resistant than rods

B. Cells low in lipid content are harder to kill than other cells

C. Bacteria that clump considerably or form capsules are difficult to kill

D. Higher the optimal and maximal temperatures for growth, higher the resistance

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