Food Microbiology and Food Safety MCQ on Principles of Food Preservation and Significance, Preservation of Food by Physical Methods – Low and High Temperatures & Radiation. Low Temperature method include Refrigeration, freezing and High temperature method include Pasteurization, Sterilization, Ultra-Heat Treatment, Cooking, Ohmic Heating & canning etc.
Food Microbiology and Food Safety MCQ with Quiz
Food Microbiology and Food Safety Quiz 1
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Food Microbiology and food safety quiz 1
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Question 1 of 10
1. Question
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Category: Food Preservation
HHP is potentially a safe and revolutionary method for preserving and sterilizing food or food products processed under ________________
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Question 2 of 10
2. Question
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Category: Food Microbiology
_______________ an efficient method for removing microorganisms completely, but its use is limited to clearing liquids only such as soft drinks, alcoholic beverages, and water.
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Question 3 of 10
3. Question
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At dairy industries, routinely milk is pasteurized at _________ at for at least 30 minutes.
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Question 4 of 10
4. Question
1 points
Category: Food Microbiology
Sterilization is a method of destruction of all microorganism using temperatures above ___________
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Question 5 of 10
5. Question
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Category: Food Microbiology
Which microorganism is a great safety concern of Canning industries?
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Question 6 of 10
6. Question
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Category: Food Microbiology
What temperature is maintained in autoclave to sterilize microbiological culture media?
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Question 7 of 10
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Category: Food Microbiology
UV radiation considered a powerful bactericidal agent, with the most effective wavelength being about _________.
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Question 8 of 10
8. Question
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Category: Food Microbiology
Radiations are ineffective against ______
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Question 9 of 10
9. Question
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Category: Food Preservation
In India, which institute/centre has done extensive R&D work on the preservation of food by radiation?
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Question 10 of 10
10. Question
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Category: Food Preservation
At commercial level, an industrial irradiator is used for exposing food products to ionizing radiations, placed in a room with concrete walls of two meters thick that contain the ration sources (i.e. cobalt-60).
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1. HHP is potentially a safe and revolutionary method for preserving and sterilizing food or food products processed under ________________
A) very high pressure B) very low pressure C) very low temperature D) very high temperature
Ans:- A) very high pressure Explain:- HHP is potentially a safe and revolutionary method for preserving and sterilizing food or food products processed under very high pressure.
2. _______________ an efficient method for removing microorganisms completely, but its use is limited to clearing liquids only such as soft drinks, alcoholic beverages, and water.
Ans:- B) Filtration Explain:- Filtration an efficient method for removing microorganisms completely, but its use is limited to clearing liquids only such as soft drinks, alcoholic beverages, and water.
3. At dairy industries, routinely milk is pasteurized at _________ at for at least 30 minutes.
Ans:- A) 62.8 Explain:- At dairy industries, routinely milk is pasteurized at 62.8 degree Celsius at for at least 30 minutes.
4. Sterilization is a method of destruction of all microorganism using temperatures above ___________
Ans:- B) Explain:- Sterilization is a method of destruction of all microorganism using temperatures above .
5. Which microorganism is a great safety concern of Canning industries?
Ans:- B) Explain:- microorganism is a great safety concern of Canning industries.
6. What temperature is maintained in autoclave to sterilize microbiological culture media?
Ans:- A) Explain:- .
7 .UV radiation considered a powerful bactericidal agent, with the most effective wavelength being about _________.
Ans:- B) Explain:- UV radiation considered a powerful bactericidal agent, with the most effective wavelength being about .
8. Radiations are ineffective against ______
Ans:- A) Explain:- Radiations are ineffective against .
9. In India, which institute/centre has done extensive R&D work on the preservation of food by radiation?
Ans:- B) Explain:- .
10. At commercial level, an industrial irradiator is used for exposing food products to ionizing radiations, placed in a room with concrete walls of two meters thick that contain the ration sources (i.e. cobalt-60).
