Mcb 222: Make Up Quiz

10 Questions | Total Attempts: 27

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Mcb 222: Make Up Quiz

INTRODUCTION TO FOOD SCIENCE


Questions and Answers
  • 1. 
    Thermophiles grow best at 
    • A. 

      8 to 45oC

    • B. 

      25 to 300C

    • C. 

      0 to 200C

    • D. 

       55 to 600​​​​​C

  • 2. 
    When water activity is very low in foods, what happens?
    • A. 

      The lag phase of microbial growth is increased 

    • B. 

      Microbial growth is greatly reduced 

    • C. 

      Metabolic activities of microorganisms is affected negatively 

    • D. 

      All of the above.

  • 3. 
    Microorganisms are more likely to attack  vegetables than raw meat. This is because vegetables have 
    • A. 

      High moisture content

    • B. 

      Excellent nutrient content 

    • C. 

      Low amount of anti-microbials 

    • D. 

      Poor buffering capacity 

  • 4. 
    When the oxidation potential of food is high, which group of microbes grow best?  
    • A. 

      Anaerobes 

    • B. 

      Aerobes 

    • C. 

      Microaerophiles 

    • D. 

      Xerophiles 

  • 5. 
    Which of the following statements is NOT true 
    • A. 

      Food processing equipment can also be source of spoilage and pathogenic bacteria in foods 

    • B. 

      Microorganisms grow rapidly in dusts and contaminate foods 

    • C. 

       The growth of differentiate microbes  in foods can help limit the growth of spoilage bacteria in that food  

    • D. 

      None of the above 

  • 6. 
    The pH at which microbes  grows  very well in food is known as its  
    • A. 

      Optimum pH

    • B. 

      Minimum pH 

    • C. 

      Maximum pH

    • D. 

      Excellent pH

  • 7. 
    Most pathogenic bacteria present in foods are usually
    • A. 

      Acidophiles 

    • B. 

      Halophiles 

    • C. 

      Mesophiles 

    • D. 

      Psychotrophs 

  • 8. 
    Microorganisms that require special vitamins and growth  factors to grow are known as 
    • A. 

      Factorial Microorganisms

    • B. 

      Nutrient- dependent  Microorganisms  

    • C. 

      Fastidious Microorganisms

    • D. 

      Psychrophillic Microorganisms 

  • 9. 
    When microorganisms are present in foods what usually happens?
    • A. 

      Food  fermentation 

    • B. 

      Food spoilage 

    • C. 

      Food contamination 

    • D. 

      All of the above 

  • 10. 
    Microorganisms that grow  very well in foods in the presence and absence of oxygen are known as ------
    • A. 

      Aerobes 

    • B. 

      Anaerobes 

    • C. 

      Facultative anaerobes 

    • D. 

      Aerotolerant anaerobes 

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