Advanced Food Microbiology MCQs

73 min Score: 0 Attempted: 0/73

1. Most common cause of foodborne illnesses?
(A) Spoilage
(B) Chemical contamination
(C) Physical contamination
(D) Microbial contamination

2. Not a common symptom of foodborne illness?
(A) Fever
(B) Headache
(C) Nausea
(D) Glowing skin

3. Temperature danger zone for foodborne pathogens?
(A) Below 0°C
(B) 0°C to 4°C
(C) 4°C to 60°C
(D) Above 60°C

4. Pathogen associated with undercooked poultry and eggs?
(A) Listeria
(B) Salmonella
(C) Norovirus
(D) Clostridium botulinum

5. Primary source of Listeria monocytogenes contamination?
(A) Raw meat
(B) Raw vegetables
(C) Seafood
(D) Unpasteurized dairy products

6. Pathogen that survives in low-oxygen environments?
(A) Clostridium botulinum
(B) Listeria
(C) Salmonella
(D) Escherichia coli

7. What is botulism?
(A) Salmonella poisoning
(B) Listeria infection
(C) Viral infection by Norovirus
(D) Severe food poisoning by Clostridium botulinum

8. Pathogen associated with contaminated water and produce?
(A) Escherichia coli
(B) Listeria
(C) Norovirus
(D) Salmonella

9. Primary source of Norovirus contamination?
(A) Undercooked meat
(B) Raw seafood
(C) Unpasteurized dairy products
(D) Contaminated water and produce

10. Pathogen causing severe gastrointestinal symptoms and heat-resistant?
(A) Norovirus
(B) Listeria
(C) Salmonella
(D) Clostridium botulinum

11. HACCP stands for?
(A) Hazardous Agricultural Chemicals and Contaminants Program
(B) Healthy and Clean Cooking Principles
(C) High-Accuracy Culinary Control Procedures
(D) Hazard Analysis and Critical Control Points

12. Organization setting international food safety standards?
(A) USDA
(B) WHO
(C) FDA
(D) CDC

13. Purpose of Good Manufacturing Practices (GMP)?
(A) Ensure labeling accuracy
(B) Prevent contamination during food processing
(C) Regulate food imports/exports
(D) Promote healthy eating habits

14. Agency enforcing food safety regulations in the U.S.?
(A) USDA
(B) FDA
(C) WHO
(D) CDC

15. Purpose of food safety audits?
(A) Test nutritional content
(B) Promote new products
(C) Ensure compliance with safety standards
(D) Regulate food prices

16. Pathogen producing toxins in improperly canned foods?
(A) Clostridium botulinum
(B) Listeria
(C) Salmonella
(D) Escherichia coli

17. What is aflatoxin?
(A) Bacterial toxin
(B) Viral toxin
(C) Fungal toxin
(D) Parasitic toxin

18. Toxin produced by Staphylococcus aureus?
(A) Botulinum toxin
(B) E. coli toxin
(C) Staphylococcal enterotoxin
(D) Salmonella toxin

19. Mycotoxin contamination?
(A) Bacterial contamination
(B) Parasitic contamination
(C) Viral contamination
(D) Fungal contamination

20. Toxin produced by molds in grains and nuts?
(A) Botulinum toxin
(B) E. coli toxin
(C) Salmonella toxin
(D) Aflatoxin

21. Purpose of adding salt or sugar for preservation?
(A) Enhance flavor
(B) Improve texture
(C) Inhibit microbial growth
(D) Increase nutritional value

22. Preservation method removing moisture?
(A) Canning
(B) Dehydration
(C) Pasteurization
(D) Freezing

23. Microbiology studies?
(A) Plants
(B) Large animals
(C) Microscopic organisms
(D) Rocks

24. Not a domain of life?
(A) Protista
(B) Archaea
(C) Eukarya
(D) Bacteria

25. Prokaryotic cell?
(A) With nucleus
(B) Without nucleus
(C) With mitochondria
(D) With chloroplasts

26. Role of plasmid in bacteria?
(A) Synthesizes proteins
(B) Provides structural support
(C) Stores genetic information
(D) Helps in cell division

27. Not a method of microbial control?
(A) Sterilization
(B) Incubation
(C) Pasteurization
(D) Disinfection

28. Food microbiology studies?
(A) Food chemistry
(B) Food processing
(C) Microorganisms in food
(D) Food packaging

29. Microorganism used in yogurt fermentation?
(A) E. coli
(B) S. cerevisiae
(C) S. pyogenes
(D) Lactobacillus bulgaricus

30. Not a foodborne pathogen?
(A) Salmonella
(B) Staphylococcus aureus
(C) Clostridium botulinum
(D) Lactobacillus

31. Temperature danger zone?
(A) 4–60°C
(B) 0–4°C
(C) 60–100°C
(D) >100°C

32. Microorganism requiring oxygen?
(A) Aerobic
(B) Anaerobic
(C) Facultative anaerobic
(D) Microaerophilic

33. Lag phase in microbial growth?
(A) Rapid growth
(B) Decline
(C) No growth
(D) Slow growth

34. Phase with highest reproduction rate?
(A) Log
(B) Lag
(C) Stationary
(D) Decline

35. Stationary phase?
(A) No growth
(B) Rapid growth
(C) Stable growth
(D) Declining growth

36. Not a factor affecting microbial growth?
(A) Packaging color
(B) Oxygen concentration
(C) pH
(D) Temperature

37. Minimum temperature for most pathogenic bacteria?
(A) 0°C
(B) 4°C
(C) 10°C
(D) 60°C

38. Pasteurization?
(A) Freezing
(B) Adding preservatives
(C) High heat to kill pathogens
(D) Drying

39. Fermentation?
(A) Adding salt
(B) Using microorganisms to produce food
(C) Freezing
(D) Cooking

40. Not a fermentation product?
(A) Yogurt
(B) Pasta
(C) Cheese
(D) Wine

41. Cross-contamination?
(A) Contaminating with chemicals
(B) Contaminating with foreign objects
(C) Contaminating with allergens
(D) Contaminating with pathogens from another source

42. Toxin?
(A) Harmful chemical from microorganisms
(B) Beneficial bacteria
(C) Natural preservative
(D) Synthetic additive

43. Role of enzymes in spoilage?
(A) Preserve food
(B) Add flavor
(C) Speed chemical reactions causing spoilage
(D) Improve texture

44. Microorganism in baking?
(A) S. cerevisiae
(B) E. coli
(C) C. botulinum
(D) L. bulgaricus

45. Primary source of bacterial contamination in meat?
(A) Human contact
(B) Air
(C) Soil
(D) Processing equipment

46. Bacterium commonly found in poultry?
(A) Campylobacter
(B) E. coli
(C) S. aureus
(D) B. cereus

47. Main goal of food safety management systems?
(A) Enhance flavor
(B) Extend shelf life
(C) Increase production
(D) Prevent foodborne illnesses

48. Parasite?
(A) Beneficial microorganism
(B) Lives off another organism
(C) Fungus
(D) Plant-like organism

49. Virus associated with shellfish/contaminated water?
(A) Hepatitis A
(B) Norovirus
(C) Rotavirus
(D) Influenza

50. Sterilization?
(A) Cooling
(B) Removing moisture
(C) Killing all microorganisms
(D) Adding preservatives

51. Food allergy?
(A) Reaction to specific protein
(B) Reaction to bacteria
(C) Reaction to toxins
(D) Reaction to chemicals

52. Purpose of refrigeration?
(A) Freeze
(B) Slow microbial growth
(C) Kill bacteria
(D) Remove moisture

53. Pathogen in rice/pasta dishes?
(A) Salmonella
(B) Bacillus cereus
(C) S. aureus
(D) Listeria

54. Primary reason for washing hands?
(A) Prevent spread of pathogens
(B) Remove visible dirt
(C) Moisturize skin
(D) Enhance taste

55. Foodborne outbreak?
(A) Recipe trend
(B) Food price rise
(C) Food celebration
(D) ≥2 cases from same food

56. Microorganism in beer production?
(A) E. coli
(B) L. bulgaricus
(C) S. cerevisiae
(D) C. botulinum

57. Purpose of food thermometer?
(A) Measure weight
(B) Check cooking time
(C) Improve taste
(D) Measure internal temperature

58. Main source of botulinum toxin?
(A) Improperly canned foods
(B) Undercooked poultry
(C) Fresh vegetables
(D) Raw seafood

59. Recommended internal temperature for poultry?
(A) 50°C
(B) 60°C
(C) 90°C
(D) 74°C

60. Primary benefit of sanitizers?
(A) Enhance flavor
(B) Change color
(C) Reduce pathogens
(D) Increase shelf life

61. Facultative anaerobe?
(A) Only grows with oxygen
(B) Can grow with or without oxygen
(C) Only grows without oxygen
(D) Requires high salt

62. Pathogen in ready-to-eat meats?
(A) Salmonella
(B) Norovirus
(C) C. botulinum
(D) Listeria monocytogenes

63. Main purpose of gloves?
(A) Keep hands warm
(B) Prevent direct contact
(C) Enhance grip
(D) Improve hand hygiene

64. Function of pH in preservation?
(A) Add color
(B) Enhance flavor
(C) Improve texture
(D) Inhibit microbial growth

65. Method to destroy pathogens in milk?
(A) Pasteurization
(B) Freezing
(C) Boiling
(D) Drying

66. Primary concern with cross-contact?
(A) Spreading allergens
(B) Mixing flavors
(C) Combining textures
(D) Altering color

67. Purpose of preservatives?
(A) Enhance flavor
(B) Improve texture
(C) Add color
(D) Extend shelf life

68. Foodborne infection?
(A) Illness from microorganisms growing in intestine
(B) Illness from toxins
(C) Illness from chemical contaminants
(D) Illness from allergens

69. Role of acidity in preservation?
(A) Enhance flavor
(B) Kill microorganisms
(C) Add nutrition
(D) Inhibit microbial growth

70. Aseptic processing?
(A) Sterilizing after packaging
(B) Packaging in vacuum
(C) Freezing after processing
(D) Processing under sterile conditions & packaging sterile

71. Function of FSMS?
(A) Regulate prices
(B) Ensure food quality
(C) Improve taste
(D) Ensure food safety & prevent illnesses

72. Primary method for preventing foodborne illness in restaurants?
(A) Organic ingredients
(B) Cooking at high temperatures
(C) Adding preservatives
(D) Good hygiene & proper food handling

73. Hazard of thawing food at room temperature?
(A) Rapid cooling
(B) Enhanced flavor
(C) Growth of harmful bacteria
(D) Improved texture

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