Food Microbiology

What is the primary focus of food microbiology?

• Study of cooking techniques
• Investigation of food flavors
• Examination of microorganisms in food
• Analysis of food textures

Who is known as ‘The Father of Microbiology’?

• Antonie Philips van Leeuwenhoek
• Robert Koch
• Alexander Fleming
• Robert Hooke

Which of the following bacteria does not cause food poisoning?

• Staphylococcus aureus
• Acetobacteraceti
• Bacillus cereus
• Campylobacter jejuni

Which of the following is made with lactic acid bacteria?

• Wine
• Bread
• Cider
• Sauerkraut

In bread manufacturing, alcoholic fermentation is carried out by

• Streptococcus thermophilus
• Staphylococcus aureus
• Saccharomyces cerevisae
• Saccharomyces carlsbergensis

Thermophiles grows at

• 8 to 45 °C
• 25 to 30 °C
• 0 to 20 °C
• 50-60 °C

Clostridium Botulinum is

• bacteria
• fungi
• virus
• protozoa

Pasteurization is the heat treatment designed primarily to kill

• Vegetative forms of bacteria
• All forms of bacteria
• spore
• All the above

The Microorganisms multiply and die in

• Geometric order
• Logarithmic order
• A-Logarothmic order
• None of the above

The fundamental basis of Gram staining is:

• The presence or absence of flagella
• The difference in peptidoglycan thickness in bacterial cell walls
• The rate of bacterial metabolism
• The shape of the bacterial cell