Applied Food Microbiology_Revision

Which microorganism is commonly used in bread-making?

• Clostridium botulinum

• Bacillus cereus

• Saccharomyces cerevisiae

• Penicillium

What temperature range is referred to as the "danger zone" for food safety?

• 0°C to 4°C

• 5°C to 60°C

• 60°C to 100°C

• -18°C to 0°C

Which microorganism is most commonly associated with yogurt production?

• Escherichia coli

• Lactobacillus bulgaricus

• Clostridium perfringens

• Salmonella enterica

Which of the following is not a foodborne illness?

• Botulism

• Typhoid fever

• Tuberculosis

• Cholera

Which method is commonly used to detect coliform bacteria in water and food?

• Gram staining

• MPN (Most Probable Number) test

• Catalase test

• PCR (Polymerase Chain Reaction)

Which bacterium is most commonly associated with food poisoning from rice and starchy foods?

• Bacillus cereus

• Listeria monocytogenes

• Staphylococcus aureus

• Campylobacter jejuni

Which microorganism is responsible for producing aflatoxins in food?

• Aspergillus flavus

• Escherichia coli

• Listeria monocytogenes

• Streptococcus thermophilus

In which phase of bacterial growth are cells most susceptible to antibiotics?

• Lag phase

• Log phase

• Stationary phase

• Death phase

Which of the following is the primary factor for microbial spoilage in high-sugar foods like jam?

• Yeast growth

• Mold growth

• Bacterial growth

• Enzymatic activity

1.      Which selective and differential medium is used to isolate and differentiate between lactose-fermenting and non-lactose-fermenting gram-negative bacteria?

• MacConkey agar

• Mannitol salt agar

• Egg yolk agar

• Blood agar