Recent questions and answers in Food Microbiology

Ergotism is caused by ingestion of grains infected withClostridium perfringensRhizopus stoloniferLactococcus lactisClaviceps purpurea

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} \\ \h...

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{Aflat...

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

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 ob...

​​​​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 ...

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\tex...

Which one of the following fungi produces aflatoxins?Aspergillus nigerFusarium verticillioidesAspergillus flavusRhizopus oligosporus

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 s...

The product of cabbage fermentation by Leuconostoc mesenteroides isTempehNattoSauerkrautMiso

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 d...

Which of the following is/are typical characteristic(s) of a fungal cell?Presence of histone proteinsPresence of peptidoglycans in the cell wallPresence of chitin in the ...

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.Gi...

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...

\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& ...

\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...

\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& C...

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...