List of top Food Technology Questions on Food Microbiology

Bacteria which grow in 0.5 to 3.0% salt are called:

The amount of salt required in the preparation of sauerkraut is:

Wines are prepared from:

Miso is a fermented product made from:

A cell here and there in a mycelium stores up reserve food swells and forms a thick wall than of the surrounding cells is known as:

Surface ropiness in milk is caused by:

A minute leak in a can that permits air to move in and out but does not allow microorganisms to enter is:

Asexual spores produced by molds are:

Bacterial species which produces red rots in eggs are:

The extrinsic factors affecting growth of microorganisms are:

Which factor increases microbial growth rate?

Which toxin is heat-stable and produced by Staphylococcus aureus?

Which organism is psychrotrophic?

Which food is most prone to Clostridium growth?

Which microorganism produces heat-stable enterotoxin?

Which factor most influences microbial heat resistance?

Listeria is dangerous because it:

Thermophilic bacteria grow best at _______.

Clostridium botulinum grows best in:

Lag phase represents:

Which dilution range is considered statistically reliable for plate count methods?

Bacteria are more sensitive to antibiotics at what phase of growth curve?

Which microorganism can grow at lowest water activity among common food spoilage organisms?

“Probiotic” yogurts usually contain added strains of ______.

In the typical microbial growth curve in food, the lag phase is characterized by: