Mcb 222: Make Up Quiz

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| By Ikegodswill
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Ikegodswill
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Quizzes Created: 2 | Total Attempts: 215
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Mcb 222: Make Up Quiz - Quiz

INTRODUCTION TO FOOD SCIENCE


Questions and Answers
  • 1. 

    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 

    Correct Answer
    D. Aerotolerant anaerobes 
    Explanation
    Aerotolerant anaerobes are microorganisms that can grow in the presence or absence of oxygen, but they do not use oxygen for their metabolism. They are able to tolerate the presence of oxygen without being harmed by it. This allows them to survive in environments with varying levels of oxygen, such as in foods.

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  • 2. 

    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 

    Correct Answer
    D. Poor buffering capacity 
    Explanation
    Microorganisms are more likely to attack vegetables than raw meat because vegetables have a poor buffering capacity. Buffering capacity refers to the ability of a substance to resist changes in its pH level. Vegetables have a low buffering capacity, which means that they are not able to maintain a stable pH level. This creates an environment that is more favorable for the growth of microorganisms. On the other hand, raw meat has a higher buffering capacity, making it less susceptible to microbial attacks.

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  • 3. 

    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.

    Correct Answer
    D. All of the above.
    Explanation
    When water activity is very low in foods, all of the above mentioned effects occur. The lag phase of microbial growth is increased, meaning that it takes longer for the microorganisms to start growing. Additionally, microbial growth is greatly reduced, as the low water activity creates an unfavorable environment for their growth. The metabolic activities of microorganisms are also negatively affected, as they require water for their metabolic processes. Therefore, all of these factors contribute to the overall impact of low water activity on microbial growth in foods.

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  • 4. 

    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 

    Correct Answer
    B. Microorganisms grow rapidly in dusts and contaminate foods 
    Explanation
    The statement "Microorganisms grow rapidly in dusts and contaminate foods" is not true. While dust can carry microorganisms, it does not necessarily mean that they will grow rapidly and contaminate food. Microorganisms require specific conditions, such as moisture and nutrients, to grow and multiply. Therefore, the presence of dust alone does not guarantee contamination of food.

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  • 5. 

    When the oxidation potential of food is high, which group of microbes grow best?  

    • A.

      Anaerobes 

    • B.

      Aerobes 

    • C.

      Microaerophiles 

    • D.

      Xerophiles 

    Correct Answer
    B. Aerobes 
    Explanation
    When the oxidation potential of food is high, aerobes grow best. Aerobes are microorganisms that require oxygen to survive and grow. They have the ability to use oxygen as a final electron acceptor in their metabolic processes, allowing them to efficiently extract energy from organic compounds. Therefore, in an environment with high oxidation potential, where oxygen is readily available, aerobes have a competitive advantage over other groups of microbes such as anaerobes, microaerophiles, and xerophiles, which either cannot tolerate or do not require oxygen for growth.

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  • 6. 

    Most pathogenic bacteria present in foods are usually

    • A.

      Acidophiles 

    • B.

      Halophiles 

    • C.

      Mesophiles 

    • D.

      Psychotrophs 

    Correct Answer
    C. Mesophiles 
    Explanation
    Mesophiles are bacteria that grow best at moderate temperatures, typically between 20-45 degrees Celsius. This temperature range is commonly found in many foods, making mesophiles the most prevalent type of pathogenic bacteria in food. Acidophiles are bacteria that thrive in acidic environments, halophiles are bacteria that thrive in high salt concentrations, and psychotrophs are bacteria that can grow at low temperatures. While these types of bacteria may also be present in food, they are not as commonly associated with foodborne illnesses as mesophiles.

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  • 7. 

    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 

    Correct Answer
    C. Fastidious Microorganisms
    Explanation
    Fastidious microorganisms are those that require special vitamins and growth factors to grow. These microorganisms have specific nutritional requirements and cannot synthesize certain essential nutrients on their own. They rely on external sources for these nutrients, such as vitamins and growth factors, in order to survive and reproduce. Therefore, the correct answer is "Fastidious Microorganisms."

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  • 8. 

    Thermophiles grow best at 

    • A.

      8 to 45oC

    • B.

      25 to 300C

    • C.

      0 to 200C

    • D.

       55 to 600​​​​​C

    Correct Answer
    A. 8 to 45oC
    Explanation
    Thermophiles are organisms that thrive in high temperatures. They are best suited to grow within a temperature range of 8 to 45 degrees Celsius. This range provides the optimal conditions for their metabolic processes and allows them to function and reproduce efficiently. Temperatures below or above this range may hinder their growth or even be lethal to them.

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  • 9. 

    When microorganisms are present in foods what usually happens?

    • A.

      Food  fermentation 

    • B.

      Food spoilage 

    • C.

      Food contamination 

    • D.

      All of the above 

    Correct Answer
    A. Food  fermentation 
    Explanation
    When microorganisms are present in foods, food fermentation usually occurs. This is a natural process in which microorganisms, such as bacteria or yeast, break down carbohydrates and produce acids, gases, or alcohol. Fermentation is commonly used in the production of foods like yogurt, cheese, sauerkraut, and bread. It can enhance the flavor, texture, and nutritional value of food. Food spoilage may also occur when microorganisms grow and multiply in food, leading to changes in taste, smell, or appearance. Food contamination refers to the presence of harmful microorganisms or chemicals in food, which can cause illness if consumed.

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  • 10. 

    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

    Correct Answer
    A. Optimum pH
    Explanation
    The pH at which microbes grow very well in food is known as its optimum pH. This is the pH level that provides the most favorable conditions for microbial growth and activity. Microbes have specific pH requirements for their optimal growth and function, and the optimum pH ensures that these requirements are met.

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