8. Species of __________ are predominant on thawing vegetables like sweet corn and peas when the temperature of thawing is fairly low.
A.Streptococcus
B.Micrococcus
C.both (a) and (b)
D.none of these

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9. Under what conditions food poisoning bacteria may grow and produce toxins in vegetables?
A.When thawed vegetables are held at refrigerated temperature for any considerable period
B.When thawed vegetables are held at room temperature for any considerable period
C.When thawed vegetables are held below refrigerated temperature for any considerable period
D.None of the above

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10. Bacterial soft rot is caused due to
A.fermentation of pectin
B.fermentation of sugars
C.formation of ketones
D.formation of amino acids

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11.  Saprophytic bacteria cause
A.sliminess or souring in piled, wet and heating vegetables
B.brown rot in vegetables
C.black rot in fruits
D.bacterial soft rot

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12. The micro-organism which is present in both fresh and frozen juices is
A.E. coli
B.Entereobacter aerogenes
C.P. chrysogenum
D.None of these

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