FOOD BORNE ILLNESS_ MICROBIOLOGICAL ANALYSIS

1. What is the purpose of microbiological analysis?

• 1. A) To identify the presence of microorganisms in a sample

• 1. B) To determine the pH of a sample

• 1. C) To measure the temperature of a sample

• 1. D) To analyze the color of a sample

1. Which of the following is NOT a method used in microbiological analysis?

• 1. A) Streak plate method

• 1. B) Polymerase chain reaction (PCR)

• 1. C) Gram staining

• 1. D) Spectrophotometry

Which technique is used to isolate bacteria on agar plates?

• A) Streak plate method

• B) PCR

• C) ELISA

• D) Western blotting

1. What is the purpose of Gram staining in microbiological analysis?

• 1. A) To identify the presence of viruses

• 1. B) To determine the shape of bacteria

• 1. C) To differentiate between Gram-positive and Gram-negative bacteria

• 1. D) To measure the size of bacteria

Which of the following is a rapid method for detecting the presence of pathogens in a sample?

• A) Culture-based methods

• B) Biochemical tests

• C) PCR

• D) Gram staining

Which of the following is NOT a consideration when interpreting microbiological analysis results?

• A) Sample collection method

• B) Incubation temperature

• C) Time of day

• D) Contamination during analysis

1. What is the purpose of biochemical tests in microbiological analysis?

• 1. A) To determine the color of bacteria

• 1. B) To identify the species of bacteria

• 1. C) To measure the pH of bacteria

• 1. D) To count the number of bacteria

Which of the following is an example of a microbiological indicator of water quality?

• A) E. coli

• B) Salmonella

• C) Listeria

• D) Shigella

1. Which of the following is a method used to quantify bacteria in a sample?

• 1. A) Streak plate method

• 1. B) Most probable number (MPN) method

• 1. C) Gram staining

• 1. D) ELISA

1. What is the significance of microbiological analysis in food safety?

• 1. A) To determine the color of food

• 1. B) To identify the presence of pathogens in food

• 1. C) To measure the temperature of food

• 1. D) To analyze the texture of food