Food microbiology

1. Father of microbiology is:

Answer: A.V. Leeuwenhock
2. Louis Pasteur established the modern era of food microbiology in 1857 when he
showed that microorganisms cause spoilage:
Answer: Milk
3. Vitamin is known as Sunshine vitamin is
Answer: vitamin D
4. Deficiency of Which nutrient cause Beriberi: a disease whose symptoms include
weight loss, body weakness and pain, brain damage, irregular heart rate, heart
failure, and death if left untreated.
Answer: vitamin B1 (thiamine)
5. What is mutation?
Answer: Mistakes in DNA (called mutations) lead to mistakes in the proteins
(mutant proteins). This can cause problems e.g. genetic diseases such as cystic
fibrosis and muscular dystrophy.
6. FATTOM is an acronym use for Food, Acid, Temperature, Time, Oxygen and
Moisture are:
Answer: Six conditions bacteria need to multiply
7. Which nutrient is responsible for providing energy to human body?
Answer: Carbohydrates, Fats, and protein
8. Largest Rodents on the earth is
Answer: capybara
9. On the basis of chemical structure carbohydrates can be divide into three, they
are:
Answer: Monosaccharide, Disaccharides, Polysaccharides
10. Which vitamins are fat soluble:
Answer: Vitamin A, D, E, and K
11. The undesirable change in a food that makes it unsafe for human consumption
is referred as:
Answer: food spoilage
12. The effectiveness of many chemical preservatives depends primarily on the
food
Answer: pH
13. Gram reaction for classification of bacteria, is proposed by:
FOOD MICROBIOLOGY

Answer: Hans Christian Joachim Gram

14. The amino-acids which cannot be synthesised in required amounts by the body,
and which must be provided in the diet are called:
Answer: essential amino acid
15. Any bacterium that has a spherical shape is known as:
Answer: Coccus or cocci
16. Halite commonly known as rock salt, is the mineral form of:
Answer: sodium chloride (NaCl)
17. Food preservation involves increasing shelf life of food and
Answer: Ensuring safety for human consumption
18. Fiber is sometimes called roughage as it is indigestible form of:
Answer: Carbohydrate
19. Pasteurization is a:
Answer: high temperature treatment
20. A food which has ability to support rapid growth of harmful microorganism is
called:
Answer: potential hazardous food (PHF), are usually high in protein and
carbohydrate, have a pH above 4.6, and water activity above 0.86.
21. Which vitamins are fat soluble:
Answer: Vitamin B and C
22. Normally bacteria stop division:
Answer: at 5C
23. 99% of calcium in human body is found in
Answer: Teeth and Bones
24. Common food poisoning microbes are:
Answer: Clostridium and Salmonella
25. Nutrients that is require for building and maintaining the structural
components of body:
Answer: protein
26. When an oil is converted to fat it is called:
Answer: Rancididity
27. Botulism is caused by:
Answer: Clostridium botulinum
28. Botulism prevention involves:
Answer: Proper heat sterilization before food canning
FOOD MICROBIOLOGY

29. Clostridium perfingens poisoning is associated with:

Answer: Meat products
30. Clostridium perfingens poison is an:
Answer: Enterotoxin produced during sporulation
31. Salmonellosis involves:
Answer: An enterotoxin and cytotoxin
32. The major carrier of salmonellosis are:
Answer: Meat and eggs
33. Aflatoxin is produced by:
Answer: Aspergillus sp.
34. I found floating therin earthly particles,some green streaks, spirally wound
serpent-wise, and orderly arranged, the whole circumstance of each of these
streaks was abut the thickness of a hair on ones head.... These words are of:
Answer: Leeuwenhoek
35. The principle light- trapping pigment molecule in plants, Algae, and
cyanobacteria is: Answer: Chlorophyll a

36. The main reservoir of Staphylococcus aureus is:

Answer: human nasal cavity.
37. Which type of fermentation is used to produce yogurt?
Answer: Thermophilic
38. During Bio Geo chemical cycle some amount of elemental carbon was utilized
by the microorganisms. The phenomenon is called as:
Answer: Immobilization
39. Types of bacteria according to gram reaction are:
Answer: Gram positive and Gram negative
40. Who demonstrated that open tubes of broth remained free of bacteria when air
was free of dust:
Answer: John Tyndall
41. Reverse isolation would be appropriate for a patient with:
Answer: Tuberculosis
42. The symptome general feeling of illness and discomfort is called and
discomfort is called:
Answer: Malaise
FOOD MICROBIOLOGY

43. Mushroom is a type of:

Answer: Fungus
44. What is a preservative used in soft drinks.
Answer: Commonly used preservative in soft drinks are sodium benzoate and
potassium sorbate and to a lesser degree, sulfur dioxide.
45. Who provide the evidence that bacteriophage nucleic acid but not protein
enters the host cell during infection:
Answer: Alfred D.Hershey & Martha Chase in 1952.
46. Spirulina belongs to:
Answer: Cyanophyceae
47. The first antibody to contact invading microorganisms was:
Answer: IgM
48. The light emitted by luminescent bacteria is mediated by the enzyme:
Answer: Lactose dehydrogenase
49. Is a process that uses a plastic bag filled with hot cooked food from which air
has been forced out and which is closed with a plastic or metal crimp:
Answer: Cook-chill
50. An important B vitamin converts carbohydrates to energy and ensures
required production of good fat.
Answer: Pantothenic acid
51. The vector using in human Genome project:
Answer: Yeast artificial chromosomes
52. Salt and sugar preserve foods because they Produce:
Answer: a hypertonic environment
53. In a fluorescent microscope the objective lens is made of:
Answer: Polythene
54. According to temperature require for growth, Bacteria can be classified into
three they are:
Answer: psychrophilic (0C to 21C), Mesophilic (21C to 43C), and Thermophilic
(above 43C-61C).
55. Fixation of atmospheric nitrogen is by means of:
Answer: Biological process, lighting, and Ultraviolet light
56. Direct microscopic count can be done with the aid of:
Answer: Neuberg chamber
57. The image obtained in a compound microscope is:
FOOD MICROBIOLOGY

Answer: Virtual
58. Which bacteria is incapable of surviving outside living organisms. Due to
unstable morphological features, it is transmitted by different vector sources
like ticks, fleas and mites to cause life threatening infectious diseases like Rocky
mountain spotted fever and typhus.
Answer: Rickettsia
59. Enzymes responsible for alcoholic fermentation:
Answer: Zymase
60. Which type of spores are produced sexually:
Answer: Ascospores
61. Bacterial transformation was discovered by:
Answer: Ederberg and Tatum
62. The antiseptic method was first demon strated by:
Answer: Lord Lister
63. Small pox vaccine was first discovered by:
Answer: Edward Jenner
64. The term mutation was coined by:
Answer: Hugo devries
65. The packaging method that reduces amount of O2 in a sealed package:
Answer: Reduced Oxygen Packaging
66. Compound microscope was discovered by:
Answer: Johnsen & Hans
67. Prophylaxis of cholera is:
Answer: Environmental sanitation
68. The main feature of prokaryotic organism is:
Answer: Absence of nuclear envelope
69. The stalked particles on the cristae of mitochondria are called:
Answer: Peroxisomes
70. Antiseptic methods were first introduced by:
Answer: Lord Lister
71. Kuru disease in Humans is caused by:
Answer: Prions
72. A mutation that produces termination codon is:
Answer: Non-sense mutation
FOOD MICROBIOLOGY

73. During conjunction the genetic material will be transferred through:

Answer: Pili
74. Phagocytic phenomenon was discovered by:
Answer: Metchnikof
75. Meosomes are also known as:
Answer: Chondroids
76. Hybridoma technique was first discovered by:
Answer: Kohler and Milstein
77. Monoclonal antibodies are associated with the name of:
Answer: Burnet
78. Lederberg and Tatum (1946) described the phenomena of:
Answer: Conjunction
79. Hanging drop method for motility study was first introduced by:
Answer: Leeuwenhock
80. First Pasteur conducted fermentation experiments in:
Answer: Fruit juices
81. According to temperature require for growth, Bacteria can be classified into
three they are:
Answer: aerobic, anaerobic, and facultative.
82. Modern concepts of chemotherapy was proposed by:
Answer: Paul Ehrlich
83. The term bacteriophage was coined by:
Answer: DeHerelle
84. Viral infection of bacteria was discovered by:
Answer: F.W. Twort
85. Compound Microscope was discovered by:
Answer: Janssen and Hans
86. Ice bath is a method to reduce:
Answer: cooling time for food
87. Mycorrhiza was first observed by:
Answer: Frank
88. Frozen meats can be stored for several monts when held at temperature:
Answer: 0F or -18C

FOOD MICROBIOLOGY

89. The transfer of genetic material during transformation is proved basing on

Griffiths experiment by:
Answer: Avery Macleod & Mc.Carthy
90. Phagocytic theory was proposed by:
Answer: Elie Metchnikoff
91. Anaphylaxia was first observed by:
Answer: Parter & Richet
92. Primary mediators in anaphylaxis:
Answer: Histamine , Heparin and serotonin
93. Arthus reaction was discovered by:
Answer: Marrice Arthus
94. Serum sickness reaction was discovered by:
Answer: Von perquit
95. Hybridoma technique was developed by:
Answer: Kochler, Milston & Niels Jerne
96. If a person can be infected by direct contact with infected tissue of another
person, it is termed as:
Answer: Direct contact transmission
97. Is a food that is the most common reason for disease like Trichinella spirals:
Answer: Pork
98. Reduction of virulence is known as:
Answer: Attenuation
99. C6H5COOH is chemical formula for a chemical preservative called:
Answer: Benzoic acid
100.
Sous-vide is the term means without Air, is use for purpose of:
Answer: packaging of food.
101.

FIFO is an acronym use for First In First Out is use for:

Answer: proper stock rotation.

102.
Enhancement of virulence is known as:
Answer: Exaltation
103.
The virulence of a pathogen is usually measured by:
Answer: LD, MLD & ID
104.
The lethal dose required to kill 50% of the lab animals tested under
standard called:
Answer: LD
FOOD MICROBIOLOGY

105.

What is the temperature of liquid nitrogen?

Answer: Liquid nitrogen is very cold. At normal atmospheric pressure, nitrogen is
a liquid between 63 K and 77.2 K (-346F and -320.44F). Over this temperature
range, liquid nitrogen looks much like boiling water. Below this temperature, it
freezes into solid nitrogen.

106.
Oxygen is transported round our bodies by a protein called:
Answer: Haemoglobin, which is present in our blood
107.
The most important virulence factors are:
Answer: Adhesions, Toxigenicity & Invasiveness
108.
The ability of a pathogen to spread in ths host tissues after establishing
the infection is known as:
Answer: Invasiveness
109.
Disease causing bacteria can only grow in foods that have a water activity
higher than:
Answer: 0.85
110.
Vibrio Cholerae was discovered by:
Answer: Metchnikoff

FOOD MICROBIOLOGY