GATE Overflow for GATE XE - Recent questions and answers in Food Microbiology

Answered: GATE XE 2025 | Question: 133

Tue, 01 Sep 2026 16:36:27 +0000

Penicillium roqueforti

GATE XE 2026 | Question: 122

Tue, 24 Feb 2026 15:32:46 +0000

Ergotism is caused by ingestion of grains infected with

Clostridium perfringens
Rhizopus stolonifer
Lactococcus lactis
Claviceps purpurea

GATE XE 2026 | Question: 123

Tue, 24 Feb 2026 15:32:29 +0000

Match the bacteria in Column I with their respective characteristic features in Column II.

$$\begin{array}{|ll|ll|} \hline & \textbf{Column I} & & \textbf{Column II} \\ \hline \text{(P)} & \textit{E. coli} & (1) & \text{Gram-negative, rod-shaped} \\ &&& \text{and non-spore formers} \\ \hline (Q) & \textit{B. subtilis} & (2)& \text{Gram-positive, rod-shaped} \\ &&& \text{and spore formers} \\ \hline (R) & \textit{S. aureus} & (3) & \text{Gram-positive, round-shaped} \\ &&& \text{and non-spore formers} \\ \hline (S) & \textit{L. monocytogenes} & (4) &\text{Gram-positive, rod-shaped} \\ &&& \text{and non-spore formers} \\ \hline \end{array}$$

$\text{P-1; Q-4; R-2; S-3}$
$\text{P-2; Q-1; R-3; S-4}$
$\text{P-2; Q-3; R-1; S-4}$
$\text{P-2; Q-4; R-1; S-3}$

GATE XE 2026 | Question: 131

Tue, 24 Feb 2026 15:29:38 +0000

Match the toxins in Column I with their respective sources in Column II.

$$\begin{array}{|ll|ll|}
\hline & \textbf{Column I} && \textbf{Column II} \\ \hline P.& \text{Aflatoxin} & 1. &\textit{Fusarium verticilloides} \\ \hline Q. & \text{Nisin} & 2. & \text{Enterohemorrhagic } \textit{E. coli} \\ \hline R. & \text{Fumonisin} & 3. & \textit{Lactococcus lactis} \\ \hline S. & \text{Shiga-like toxin} & 4.& \textit{Aspergillus flavus} \\ \hline \end{array}$$

$\text{P-1; Q-2; R-3; S-4}$
$\text{P-4; Q-1; R-2; S-3}$
$\text{P-4; Q-3; R-1; S-2}$
$\text{P-1; Q-3; R-2; S-4}$

GATE XE 2025 | Question: 134

Sun, 04 May 2025 15:30:54 +0000

Which genus of bacteria does $\textsf{NOT}$ have cell wall?

Lactobacillus
Staphylococcus
Mycoplasma
Escherichia

GATE XE 2025 | Question: 140

Sun, 04 May 2025 15:30:43 +0000

Potato slices weighing $50 \: \mathrm{kg}$ is dried from $60 \%$ moisture content (wet basis) to $5 \%$ moisture content (dry basis). The amount of dried potato slices obtained (in $\mathrm{kg}$) is $\_\_\_\_\_\_\_$ (Answer in integer)

GATE XE 2025 | Question: 146

Sun, 04 May 2025 15:30:30 +0000

Which of the following statement(s) is/are $\textsf{TRUE}$ for a package of gamma-irradiated ($7.5 \: \mathrm{kGy}$) whole chicken?

Nutritional quality of the product deteriorates after irradiation.
Spores of $C$. botulinum can survive in the irradiated product.
'Radura' symbol does not ensure safety of the irradiated product for consumption.
Energy needed for the irradiation process is much higher than that required for freezing of the product.

GATE XE 2025 | Question: 150

Sun, 04 May 2025 15:30:19 +0000

The $\text{F}_{121}$ value of a known microorganism with $\text{Z}$ value of $11^{\circ} \mathrm{C}$ is $2.4 \: \mathrm{min}$ for $99.9999 \%$ inactivation. For a $12\text{D}$ inactivation of the said microorganism at $143^{\circ} \mathrm{C}$, the $\text{F}$ value (in $\mathrm{min}$) is $\_\_\_\_\_\_$ (rounded off to $3$ decimal places)

GATE XE 2024 | Question: 122

Sun, 21 Jul 2024 16:41:04 +0000

Which one of the following fungi produces aflatoxins?

Aspergillus niger
Fusarium verticillioides
Aspergillus flavus
Rhizopus oligosporus

GATE XE 2024 | Question: 127

Sun, 21 Jul 2024 16:41:01 +0000

Which one of the following statements regarding Hazard Analysis Critical Control Point $\text{(HACCP)}$ plan is NOT correct?

HACCP is a management tool for ensuring food safety.
HACCP involves five preliminary steps and seven principles.
HACCP is not effective without prior implementation of prerequisite programs.
HACCP plan involves establishment of corrective actions as second principle.

GATE XE 2024 | Question: 128

Sun, 21 Jul 2024 16:41:00 +0000

The product of cabbage fermentation by Leuconostoc mesenteroides is

Tempeh
Natto
Sauerkraut
Miso

GATE XE 2024 | Question: 131

Sun, 21 Jul 2024 16:40:58 +0000

Which one of the following statements regarding moisture sorption isotherms of a dried food is NOT correct?

At a given temperature, the difference between adsorption and desorption moisture isotherms is known as hysteresis.
At a given temperature and water activity, an adsorption isotherm exhibits higher equilibrium moisture content than a desorption isotherm in hysteresis.
At a given moisture content, effect of temperature on a moisture sorption isotherm follows the Clausius- Clapeyron equation.
The Guggenheim-Anderson-de Boer $\text{(GAB)}$ equation is a multilayer moisture sorption model.

GATE XE 2024 | Question: 138

Sun, 21 Jul 2024 16:40:52 +0000

Which of the following is/are typical characteristic(s) of a fungal cell?

Presence of histone proteins
Presence of peptidoglycans in the cell wall
Presence of chitin in the cell wall
Presence of pseudomurein in the cell wall

GATE XE 2024 | Question: 139

Sun, 21 Jul 2024 16:40:52 +0000

Which of the following statements is/ are correct regarding food and water borne disease and the class of causative microorganisms?

Legionellosis is a bacterial disease.
Giardiasis is caused by the protists.
Typhoid fever is caused by the virus.
Listeriosis is a fungal disease.

GATE XE 2024 | Question: 141

Sun, 21 Jul 2024 16:40:50 +0000

A $10$ kg tomato pulp is concentrated from an initial moisture content of $90 \%$ (wet weight basis) to $35 \%$ (wet weight basis). The weight of the concentrate in kg is _________ $\text{(round off to $2$ decimal places)}$.

GATE XE 2023 | Question: 125

Wed, 14 Feb 2024 18:08:23 +0000

\begin{tabular}{|l|l|}
Q.135 & \begin{tabular}{l}
The time required for stipulated destruction of a microbial population at a given \\
temperature is
\end{tabular} \\
\hline

& D-value \\
\hline
& F-value \\
\hline
& z-value \\
\hline
& Q10 value \\
\hline
\end{tabular}

GATE XE 2023 | Question: 131

Wed, 14 Feb 2024 18:08:18 +0000

\begin{tabular}{|c|c|c|}
\hline \multirow[t]{2}{*}{ Q. 141} & \multicolumn{2}{|c|}{\begin{tabular}{l}
Match the industrial product in Column I with fermentative organism in Column \\
II.
\end{tabular}} \\
\hline & Column I & Column II \\
\hline & P. Vinegar & 1. Enterbacter aerogenes \\
\hline & Q. Citric acid & 2. Saccharomyces cerevisiae \\
\hline & R. Ethanol & 3. Acetobacter aceti \\
\hline & S. L-Lysine & 4. Aspergillus niger \\
\hline

& $\mathrm{P}-3, \mathrm{Q}-4, \mathrm{R}-2, \mathrm{~S}-1$ & \\
\hline
& $\mathrm{P}-1, \mathrm{Q}-3, \mathrm{R}-2, \mathrm{~S}-4$ & \\
\hline
& $\mathrm{P}-3, \mathrm{Q}-1, \mathrm{R}-4, \mathrm{~S}-2$ & \\
\hline
& P-2, Q-1, R-3, S-4 & \\
\hline
\end{tabular}

GATE XE 2023 | Question: 133

Wed, 14 Feb 2024 18:08:15 +0000

\begin{tabular}{l|l|}
\begin{tabular}{l}
Q.143 \\
Identify the Gram + ve bacteria responsible for causing food borne diseases among \\
the followings
\end{tabular} \\
\hline

& Campylobacter jejuni \\
\hline
& Clostridium botulinum \\
\hline
& Vibrio cholerae \\
\hline
& Salmonella typhi
\end{tabular}

GATE XE 2023 | Question: 141

Wed, 14 Feb 2024 18:08:06 +0000

Q. 151 If $\mathrm{D}_{10}$ for Salmonella in egg yolk is $0.75 \mathrm{kGy}$, calculate the radiation dose in kGy (rounded off to 2 decimal places) required for reducing the Salmonella count in egg yolk by 8 log cycles.