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  • Question
  • Most spoilage bacteria grow at


  • Options
  • A. acidic pH
  • B. alkaline pH
  • C. neutral pH
  • D. any of the pH

  • Correct Answer
  • neutral pH 


  • Microbiology of Foods problems


    Search Results


    • 1. Which of the following acid will have higher bacteriostatic effect at a given pH?

    • Options
    • A. Acetic acid
    • B. Tartaric acid
    • C. Citric acid
    • D. Maleic acid
    • Discuss
    • 2. Which of the following is not true for the thermal resistance of the bacterial cells?

    • Options
    • A. Cocci are usually more resistant than rods
    • B. Higher the optimal and maximal temperatures for growth, higher the resistance
    • C. Bacteria that clump considerably or form capsules are difficult to kill
    • D. Cells low in lipid content are harder to kill than other cells
    • Discuss
    • 3. Suspected colonies of Staphylococcus aureus when grown on Baird-Parker medium shall show

    • Options
    • A. coagulase activity
    • B. protease activity
    • C. catalase activity
    • D. none of these
    • Discuss
    • 4. A dense bacterial population caught in a tangled web of fibers sticking to a surface describes

    • Options
    • A. coagulation
    • B. a biodisc
    • C. a biofilm
    • D. the membrane filter technique
    • Discuss
    • 5. Which is not a form of biomass energy?

    • Options
    • A. Incineration of solid waste
    • B. Composting to produce methane
    • C. Ethanol and methanol production for auto fuel
    • D. Photovoltaic production of hydrogen
    • Discuss
    • 6. The microbiological examination of coliform bacteria in foods preferably use

    • Options
    • A. MacConkey broth
    • B. violet Red Bile agar
    • C. eosine Methylene blue agar
    • D. all of these
    • Discuss
    • 7. The different ACC's between food categories reflect the

    • Options
    • A. expected level of contamination of the raw material
    • B. potential for microbial growth during storage
    • C. potential shelf life
    • D. all of the above
    • Discuss
    • 8. NaCl can act as

    • Options
    • A. antagonist at optimal concentrations
    • B. synergistically if added in excess of optimum level
    • C. Both (a) and (b)
    • D. None of the above
    • Discuss
    • 9. Water activity can act as

    • Options
    • A. an intrinsic factor determining the likelihood of microbial proliferation
    • B. a processing factor
    • C. an extrinsic factor
    • D. all of the above
    • Discuss
    • 10. Enumeration of microorganism refers to

    • Options
    • A. either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar, or non-selective plate, depending on the test
    • B. either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar
    • C. non-selective plating, depending on the test
    • D. none of the above
    • Discuss


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