Food Microbiology Quiz

What is the primary focus of food microbiology?

• The analysis of food packaging materials.
• The study of plant growth and development.
• The examination of cooking techniques and recipes.
• The study of microorganisms in food, including their effects on food safety and quality.

Who is known as ‘The Father of Microbiology’?

• Robert Koch
• Antonie van Leeuwenhoek
• Louis Pasteur
• Gregor Mendel

Which of the following bacteria does not cause food poisoning?

• Lactobacillus
• Salmonella
• E. coli
• Listeria

Which of the following is not considered to be a nutrient in food?

• Water
• Fats
• Proteins
• Carbohydrates

What is the purpose of the dye reduction test (MBRT) in food microbiology?

• To assess the microbiological quality of food by measuring microbial activity.
• To determine the nutritional value of food.
• To measure the color intensity of food products.
• To identify the presence of food additives.

Which of the following is made with lactic acid bacteria?

• Cheese
• Sauerkraut
• Yogurt
• Pickles

Which of the following is added to milk for better flavored buttermilk?

• Honey
• Vanilla extract
• Sugar
• Salt or spices

Which of the following can be used to reduce the bitterness of cheddar?

• Adding sugar or honey
• Using vinegar
• Cooking at a higher temperature
• Adding salt

Which microorganism is commonly used in the fermentation of sauerkraut?

• Lactic acid bacteria
• E. coli
• Mold
• Yeast

Which compounds of wood smoke have antimicrobial properties?

• Acetic

• Phenolic

• Methyl

• Nitrate