Food Microbiology MCQs

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1. Food Microbiology is the study of:




2. The scientist known as the “Father of Microbiology” is:




3. Which microorganism is responsible for curd formation from milk?




4. The microorganism used in bread fermentation is:




5. The bacteria responsible for food poisoning in improperly canned foods is:




6. Yeasts are classified as:




7. Which of the following is a mold?




8. The microorganism responsible for alcohol fermentation is:




9. The optimum temperature for the growth of most bacteria is:




10. Pathogenic bacteria are those that:




11. Which of the following microorganisms is used for the production of vinegar?




12. The main cause of food spoilage is:




13. The bacterial endospores are resistant to:




14. The most heat-resistant pathogen found in canned foods is:




15. The microorganism used in yogurt production is:




16. The pH range for bacterial growth is generally between:




17. The group of microorganisms that can grow in cold temperatures is called:




18. Molds reproduce mainly by:




19. The spoilage of canned food without gas formation is caused by:




20. The most common method to destroy microorganisms in food is:




21. The bacteria responsible for souring of milk is:




22. Which microorganism is used in the production of blue cheese?




23. Food poisoning by Staphylococcus aureus is caused by:




24. The bacteria responsible for cholera is:




25. The microorganisms that can tolerate high salt concentration are:




26. Which of the following food items is most likely to support microbial growth?




27. The enzyme responsible for milk clotting in cheese making is:




28. The microorganism used for citric acid production is:




29. The presence of coliform bacteria in food indicates:




30. Botulism toxin affects which part of the body?




31. The microorganism used for penicillin production is:




32. The bacterial count of milk can be measured by:




33. The optimum growth temperature for thermophilic bacteria is:




34. The process of using microorganisms to preserve food is called:




35. The bacteria responsible for typhoid fever is:




36. The growth of molds is favored by:




37. The microorganism that grows best in the absence of oxygen is:




38. The production of sauerkraut involves:




39. The main spoilage organism in bread is:




40. The toxin produced by Aspergillus flavus is:




41. The bacteria responsible for souring of bread dough is:




42. The common preservative used to prevent microbial spoilage in soft drinks is:




43. The destruction of all forms of microbial life including spores is called:




44. Which microorganism is used for the production of vitamin B12?




45. The pH below which most bacteria stop growing is:




46. The process used to make pickles shelf-stable is:




47. The microorganism responsible for the slimy texture in spoiled meat is:




48. The shelf life of pasteurized milk is shorter because:




49. The most common indicator organism for water quality testing is:




50. The study of microorganisms beneficial in food production is called:




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