Microbial Spoilage of Food MCQs

50 Score: 0 Attempted: 0/50 Subscribe
1. : The main cause of food spoilage is:





2. : Which microorganism is mainly responsible for souring of milk?





3. : The term “putrefaction” refers to:





4. : Slime formation on meat is mainly caused by:





5. : Which bacteria are most common in refrigerated spoilage of meat?





6. : “Flat sour spoilage” in canned food is caused by:





7. : The “swelling” of canned foods is due to:





8. : Yeasts spoil food primarily by:





9. : Mold spoilage in bread is commonly caused by:





10. : Which type of microorganism causes “ropiness” in bread?





11. : “Black rot” in eggs is caused by:





12. : The spoilage of canned acidic foods is mostly caused by:





13. : The microorganism responsible for butter rancidity is:





14. : “Surface taint” on butter is caused by:





15. : “Green rot” in eggs is caused by:





16. : The “souring” of canned food without gas production is called:





17. : The “cloudiness” in fruit juices is caused by:





18. : Meat slime develops faster at:





19. : The bacteria that cause “sweet curdling” of milk are:





20. : “Sour cream” is produced by:





21. : “Pink discoloration” in cheese is due to:





22. : The spoilage of canned meat by hydrogen swell is due to:





23. : “Rancidity” in fats and oils is caused mainly by:





24. : The “rope spoilage” of pasteurized milk is caused by:





25. : “Black spot” on cured meat is caused by:





26. : The “musty odor” in spoiled grains is due to:





27. : Fish spoil rapidly because:





28. : “Sulphide spoilage” in canned foods produces:





29. : “Mold bloom” on cheese surface is due to:





30. : “Soft rot” in vegetables is caused by:





31. : The main cause of microbial spoilage in frozen foods is:





32. : “Sticky surface” of cured meat is due to:





33. : The presence of coliforms in food indicates:





34. : “Blue mold rot” on citrus fruits is caused by:





35. : “Black mold rot” on fruits is caused by:





36. : “Souring” of canned foods is mostly due to:





37. : “Swelling” of cans without spoilage odor indicates:





38. : “Gassy spoilage” in canned vegetables is caused by:





39. : “White patches” on bread are caused by:





40. : “Slimy” spoilage of cooked meat is caused by:





41. : “Souring” of meat is caused by:





42. : The spoilage of canned foods without visible microbial growth is called:





43. : “Pink slime” in bottled beverages is due to:





44. : The spoilage of pickles is mainly due to:





45. : “Ropy” slime formation in beer is due to:





46. : Spoilage in butter often begins on:





47. : The main spoilage organisms in vacuum-packed meats are:





48. : “Sulfur stinker” spoilage in canned foods is caused by:





49. : “Fruity odor” in spoiled wine is due to:





50. : “Putrid odor” in spoiled fish is mainly due to:





All Copyrights Reserved 2025 Reserved by T4Tutorials