Chapter 7 CONTROL OF MICROORGANISMS MCQs

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1. . The principle reasons for practicing methods of microbial control is:





2. . The most prominent method for inhibition of enzyme activity is:





3. . The time period in which food remains fit for human consumption is called:





4. . Which one is a low-temperature technique to control microorganisms?





5. . Autoclaving is done at:





6. . Pasteurization is usually employed on:





7. . Destruction of microorganisms on direct flame is called:





8. . Lyophilization is a technique in which microorganisms:





9. . Major chemical used as antimicrobial agents is:





10. . Commonly all types of alcohol act as:





11. . Antibiotic may be produced by:





12. . Antibiotics commonly used to kill:





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