Q1. Acetic acid is more effective with a ______ in pH.

1. Increase
2. Decrease
3. Neutral
4. Both B and C

ANSWER: B. Decrease

• Explanation – Acetic acid is more effective with a decrease in pH. Mayonnaise, pickles, catsup, pickled sausages, and pig’s feet contain acetic acid, a key component of vinegar. Molds are more resistant to it than yeasts and bacteria. With a lower pH, acetic acid is more effective. Monochloroacetic acid, practice acid, dehydroacetic acid, and sodium diacetate are acetic acid derivatives that have been recommended as chemical preservatives.

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Q2. ______ refers to the action of any organism that suppresses or interferes with the normal growth and activity of any food pathogen/spoiler.

1. Antagonism
2. Ammensalism
3. Parasitism
4. Facultative parasitism

ANSWER – A. Antagonism

• Explanation: The action of any organism that inhibits or interferes with the normal growth and activity of any food pathogen/spoiler, such as bacteria or fungi, is referred to as antagonism. The microorganisms of the antagonists interact with the food’s biotic and abiotic components. To stay alive, microbial species must battle for space and nourishment.

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Q3. In ________ the microbes modify their surrounding environment by releasing antimicrobial compounds/molecules that inhibit the growth.

1. Antagonism
2. Ammensalism
3. Parasitism
4. Facultative parasitism

ANSWER: B. Ammensalism

• Explanation: Various bacterial species employ ammensalism as one of their main strategies for defending their population region. In amensalism, bacteria alter their surroundings by releasing antimicrobial compounds/molecules that restrict or even kill competitors’ growth. Organic acids produced by one bacterium, such as lactic or acetic acids, have an antibiotic effect on acid-sensitive microbes.

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Q4. Lactic acid bacteria is/are?

1. Gram-positive
2. Non-spore forming
3. Non-motile
4. All of the above

ANSWER: D. All of the above

• Explanation – Lactic acid bacteria (LAB) are a type of bacteria that have been used to make fermented foods for a long time because of their capacity to induce favorable changes in taste, flavor, and texture while also inhibiting spoilage and harmful microorganisms. Gram-positive, non-spore-forming, non-motile, rod- and coccus-shaped bacteria with a low GC content (55 percent), catalase-negative, non-aerobic but aero-tolerant, devoid of cytochromes, fastidious, acid-tolerant bacteria found in nutrient-rich environments such as milk, meat, decomposing plant material, and the mammalian gastrointestinal tract.

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Q5. Sorbic acid and its salts are less effective against ______.

1. Yeast
2. Bacteria
3. Mould
4. All of the above

ANSWER: B. Bacteria

• Explanation: Sorbic acid salts, such as calcium, sodium, or potassium sorbate, can be used in food as a direct antibacterial ingredient or as a spray, dip, or coating on packaging materials. Sorbic acid salts are commonly found in cheeses, dairy products, baked goods, drinks, syrups, fruit juices, fruit cocktails, jellies, jams, dried fruits, margarine, pickles, and other products. Mold, yeast, and bacteria are all inhibited by sorbic acid and its salts, but they are less efficient against bacteria.

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