Chapter 5: Food Microbiology — Online MCQ Test
MICROBIOLOGY · CLASS 12th · Tamil Nadu State Board
Practice Chapter 5: Food Microbiology with a free chapter-wise online MCQ test.
This chapter covers: This chapter focuses on the interactions between microorganisms and food systems. It covers foodborne pathogens microbial food spoilage factors affecting microbial growth in food t....
AI-generated questions from basic to board-exam level, with instant results and explanations.
Chapter 5: Food Microbiology — Important Questions & Answers
Which of the following is a common food spoilage microorganism in bread?
- A. Rhizopus
- B. Plasmodium
- C. Lactobacillus
- D. Nitrosomonas
Answer: A. Rhizopus
Rhizopus is a common bread mould that causes spoilage by growing on moist bread. The other organisms are not typical bread spoilage agents.
Rhizopus is a common bread mould that causes spoilage by growing on moist bread. The other organisms are not typical bread spoilage agents.
Food poisoning is mainly caused by the consumption of food containing:
- A. Useful vitamins
- B. Pathogenic microorganisms or their toxins
- C. Extra water
- D. Natural sugar
Answer: B. Pathogenic microorganisms or their toxins
Food poisoning results when harmful microbes or the toxins they produce are ingested. This is different from simple spoilage, which may only affect food quality.
Food poisoning results when harmful microbes or the toxins they produce are ingested. This is different from simple spoilage, which may only affect food quality.
Microorganisms grow best in food when water activity is:
- A. Low
- B. Moderate
- C. High
- D. Zero
Answer: C. High
High water activity provides sufficient free water for microbial metabolism and multiplication. Lowering water availability helps preserve food.
High water activity provides sufficient free water for microbial metabolism and multiplication. Lowering water availability helps preserve food.
Which of the following is NOT a factor affecting microbial growth in food?
- A. pH
- B. Temperature
- C. Moisture content
- D. Protein synthesis of the consumer
Answer: D. Protein synthesis of the consumer
Microbial growth in food depends on environmental factors such as pH, temperature, and moisture. The consumer's protein synthesis does not directly affect microbial growth in food.
Microbial growth in food depends on environmental factors such as pH, temperature, and moisture. The consumer's protein synthesis does not directly affect microbial growth in food.
Which statement about food spoilage is correct?
- A. All spoiled foods are unsafe to eat, but all unsafe foods must look spoiled
- B. Microbial spoilage may occur without visible mould growth
- C. Spoilage can happen only in protein-rich foods
- D. Spoilage is prevented by increasing moisture content
Answer: B. Microbial spoilage may occur without visible mould growth
Some foods may contain harmful microbes or toxins without obvious visible changes. Therefore, absence of visible spoilage does not always mean food is safe.
Some foods may contain harmful microbes or toxins without obvious visible changes. Therefore, absence of visible spoilage does not always mean food is safe.