Food Micro Quiz 1

Raw and uncooked egg and poultry contain ____

• Salmonella enteritidis

• Clostridium botulinum

• E. coli

• Vibrio cholera

Microbes causing spoilage of egg (generally called rot) are ______ in nature

• Gram negative

• Gram positive

• Aerobic

• Facultative anaerobes

___________ is present in canned foods that did not undergo sufficient heat treatment

• Staphylococcus aureus

• E. Coli

• Clostridium botulinum

• Listeria monocytogenes

Green rot in egg is due to ______

• Pseudomonas fluorescens

• Serratia marcescens

• Proteus spp

• Alcalegenes spp

What is the mold that produces aflatoxin?

• Rhizopus

• Mucor

• Aspergillus

• Cladosporium

Ropiness in bread is caused by

• Molds

• Fungi

• Bacteria

• Algae

Clostridium botulinum is a

• psychrophile

• mesophile

• thermophile

• psychrotrophs

What is the most predominant spoilage microorganism in fish?

• Cladosporium

• Pseudomonas

• Serratia

• Sarcina

Greening of meat t is due to _____

• Bacteria

• Yeast

• Mold

• Algae

Bacterial cells develop resistance to heat during ____________

• Lag phase

• Log phase

• Stationary phase

• Death phase