Microbiology Objective Questions { Microbiology of Foods }

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8. Examination of the presence / absence of organisms refers to

A. incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium.

B. incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective medium.

C. incubation of a food suspension in an enrichment medium

D. none of the above

9. Plate count of bacteria in foods generally use the plating medium consisting of

A. peptone, yeast extract, glucose, sodium chloride, agar and distilled water

B. yeast extract, glucose, sodium chloride, agar and distilled water

C. peptone, glucose, sodium chloride, agar and distilled water

D. peptone, yeast extract, glucose, sodium chloride and distilled water

10. What are the intrinsic factors for the microbial growth?

C. Oxidation-Reduction Potential

D. All of these

11. Yeast and mould count determination requires-

A. nutrient agar

B. acidified potato glucose agar

C. MacConkey agar

D. violet Red Bile agar

12. The time temperature combination for HTST aterurization of 71.1°C for 15 sec is selected on the basis of

A. Coxiella Burnetii

D. C. botulinum

13. Aerobic Colony Count (ACC), is also known as

A. Total viable count (TVC)

B. Aerobic plate count (APC)

C. Standard plate count (SPC)

D. All of these

14. Which of the following is true about ISO 2002 method for Salmonella detection?

A. Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn)

B. Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth

C. XLD is the first isolation medium rather than BGA

D. All of these

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