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Food Microbiology Exam Questions: Second Semester 2021/2022, Study notes of Microbiology

A comprehensive set of exam questions covering key concepts in food microbiology. It includes multiple-choice questions, definitions, and applications of food preservation techniques. The questions are designed to assess understanding of microbial spoilage, foodborne illnesses, and the factors influencing microbial growth in food. This resource is valuable for students studying food science, microbiology, and related fields.

Typology: Study notes

2020/2021

Available from 01/16/2025

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INSTRUCTIONS : Answer ALL QUESTIONS

SECTION I

  1. Spoilage in food because of microbial activity can be prevented or delay by a. Prohibiting the entry of micro-organism in food b. Physical removal of micro-organisms c. Hindering the activity of micro-organism d. All of the above
  2. The target microorganism in canned meat is a. Clostridium Botulinum b. Streptococcus thermophiles c. Lactobacillus bulgaricus d. Escherichia coli
  3. The target microorganism in chilled fish is a. Pseudomonas b. Aspergillus c. Staphyloccus d. All of the above
  4. Which of the following is not a desire characteristic of organism to be used for industrial application? a. Should be readily available b. Should grow rapidly c. Should produce less amount of product d. Should be none pathogenic
  5. Father of microbiology a. Louis Pasteur

SECOND SEMESTER EXAMINATION 2021/

COURSE CODE: COURSE TITLE : Food Microbiology

COURSE INSTRUCTORS: Dr. Baiye / Mr. Ngassa CREDIT VALUE:

TIME ALLOWED : 3 hours DATE: JUNE, 2022

c. Facultative anaerobes d. Strict aerobes

  1. Method of food preservation involving both reduction of water activity and lowering temperature except a. Chilling b. Curing c. Freezing d. Frozen
  2. Lactic fermentation is a preservation method the addition of lactic acid to; a. Decrease the pH value only b. Increase the pH value only c. Decrease the pH and increases the water activity d. Increase the pH and Increase the water activity
  3. Is heat process preservation method except? a. Apperization b. Cooking c. Osmotic dehydration d. Pasteurization
  4. Is an organism use in food preservation? a. Pseudomonas spp b. Acinetobacter c. Bacillus d. Lactic acid bacteria
  5. The most common source of Staphylococcus in food? a. Dust b. Human manipulation c. Rodent dropping d. Incorrectly diluted chemicals
  6. Is a food preservation method in which salty liquid is used to cover the food, then the food is left in a warm environment for a period of time? a. Fermenting

b. Canning c. Dehydration d. Freezing

  1. All of the following techniques are household preservation techniques except? a. Smoking b. Lyophilisation c. Dehydration d. Salting
  2. The reason for food spoilage is a. Growth of microorganism like bacteria, fungus etc or imsect b. Autolysis c. Oxidation by air that causes rancidity or color changes d. All of the above
  3. The following are the major cause of food spoilage except: a. Moulds b. Bacteria c. Protozoa d. Yeast