Food Microbiology — MCQs Biology 30 min Score: 0 Attempted: 0/30 Subscribe 1. Food microbiology mainly deals with the study of: (A) Microorganisms in soil (B) Industrial microbes (C) Microorganisms associated with food (D) Disease-causing microbes 2. Which microorganism is commonly used in yogurt production? (A) Lactobacillus bulgaricus (B) Bacillus subtilis (C) Escherichia coli (D) Salmonella typhi 3. Food spoilage is mainly caused by: (A) Microorganisms (B) Protozoa (C) Algae (D) Viruses 4. Which bacteria is responsible for souring of milk? (A) Pseudomonas (B) Clostridium (C) Staphylococcus (D) Lactobacillus 5. Which microorganism is used in bread making? (A) Bacteria (B) Yeast (C) Algae (D) Virus 6. Which factor mainly affects microbial growth in food? (A) Temperature (B) Texture (C) Color (D) Shape 7. Which microorganism causes food poisoning? (A) Staphylococcus aureus (B) Rhizobium (C) Lactobacillus (D) Nitrosomonas 8. The process of killing harmful microbes in milk is called: (A) Pasteurization (B) Sterilization (C) Fermentation (D) Homogenization 9. Which microorganism is used in cheese production? (A) Lactobacillus (B) Salmonella (C) Escherichia coli (D) Shigella 10. Which gas is released during fermentation? (A) Carbon dioxide (B) Nitrogen (C) Hydrogen (D) Oxygen 11. Which microorganism causes botulism? (A) Bacillus anthracis (B) Clostridium botulinum (C) Vibrio cholerae (D) Salmonella typhi 12. Which food preservation method uses low temperature? (A) Refrigeration (B) Drying (C) Canning (D) Salting 13. Which microorganism is responsible for vinegar production? (A) Lactobacillus (B) Bacillus (C) Streptococcus (D) Acetobacter aceti 14. Which foodborne pathogen is commonly associated with poultry? (A) Lactobacillus (B) Salmonella (C) Saccharomyces (D) Penicillium 15. Which organism produces lactic acid in fermented foods? (A) Yeast (B) Virus (C) Algae (D) Lactic acid bacteria 16. Which method preserves food by removing moisture? (A) Refrigeration (B) Pasteurization (C) Drying (D) Irradiation 17. Which microorganism is used in alcoholic beverage production? (A) Lactobacillus (B) Acetobacter (C) Bacillus (D) Yeast 18. Which toxin causes food poisoning from canned foods? (A) Botulinum toxin (B) Mycotoxin (C) Neurotoxin (D) Endotoxin 19. Which food is preserved by fermentation? (A) Fresh meat (B) Milk (C) Yogurt (D) Eggs 20. Which microorganism is involved in soy sauce production? (A) Aspergillus oryzae (B) Rhizobium (C) Penicillium notatum (D) Clostridium 21. Which food preservation method uses high sugar concentration? (A) Pickling (B) Jam making (C) Freezing (D) Smoking 22. Which microorganism causes spoilage of bread? (A) Salmonella (B) Lactobacillus (C) Rhizopus (D) Streptococcus 23. Which bacteria is commonly used as probiotic? (A) Escherichia coli (B) Clostridium (C) Shigella (D) Lactobacillus 24. Which food preservation method involves acetic acid? (A) Canning (B) Freezing (C) Drying (D) Pickling 25. Which microorganism produces aflatoxin? (A) Saccharomyces cerevisiae (B) Penicillium chrysogenum (C) Aspergillus flavus (D) Rhizobium 26. Which factor lowers microbial growth in food? (A) High moisture (B) Neutral pH (C) High temperature (D) Low water activity 27. Which microorganism causes spoilage of fruits? (A) Bacillus (B) Clostridium (C) Lactobacillus (D) Yeast and molds 28. Which preservation method uses smoke? (A) Canning (B) Refrigeration (C) Smoking (D) Irradiation 29. Which foodborne illness is caused by Listeria monocytogenes? (A) Typhoid (B) Botulism (C) Cholera (D) Listeriosis 30. Which microorganism is used in probiotic foods? (A) Virus (B) Algae (C) Fungus (D) Bacteria
