Q1. The best storage temperature for bananas is _______.

1. 2-3℃
2. 5-7℃
3. 7-8℃
4. 8-9℃

ANSWER – B. 5-7℃

• Explanation: Best storage temperature for bananas is 5-7℃. When choosing a storage temperature, the quality of the food product must also be considered. While it may appear that all food should be stored at refrigerator temperatures or lower, this is not always the greatest option for preserving the quality of some foods. Vegetables, potatoes, celery, cabbage, and other similar items should be kept at 10°C. Bananas should be stored at a temperature of 5-7°C rather than 13-17°C.

READ MORE – Food Science & Technology Quiz (03-01-2021)

Q2. The food stored at ______ is less susceptible to undergo surface spoilage from holds, yeasts, and certain bacteria.

1. Low RH
2. High RH
3. High temperature
4. Both B and C

ANSWER: A. Low RH

• Explanation: Food maintained at low relative humidity has been found to be less susceptible to surface spoiling from moulds, yeasts, and some bacteria. Foods that require a particular amount of water activity for safety or shelf-life considerations must be stored in such a way that the environment does not significantly alter their properties, as these foods eventually reach moisture equilibrium with the environment.

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Q3. Some gases such as _______ are directly toxic to certain microorganisms that can inhibit growth and proliferation.

1. Carbon dioxide
2. Ozone
3. Oxygen
4. All of the above

ANSWER: D. All of the above

• Explanation – Some gases, such as carbon dioxide (CO2), ozone (O3), and oxygen (O2), are directly hazardous to microorganisms, preventing them from growing and reproducing. The chemical and physical features of the gas, as well as its interaction with the food’s aqueous and lipid phases, determine their potential. Because the oxidizing radicals produced by O3 and O2 are very harmful to both anaerobic and aerobic bacteria, depending on their concentration, CO2, for example, is efficient against obligatory aerobes and can hinder the growth of other bacteria at high levels.

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Q4. ______ are the oldest tests used in the dairy industry, which are still used to assess the overall bacteriological quality of raw milk.

1. Resazurin test
2. Dye reduction tests
3. C.O.B test
4. Alcohol test

ANSWER: B. Dye reduction tests

• Explanation: The Methylene Blue Dye Reduction Test (MBRT) is a rapid method for determining the microbiological purity of raw and pasteurized milk. This test is based on the fact that when the oxygen in the milk is depleted owing to microbial activity, the blue colour of the dye solution added to the milk decolorizes. The faster the milk is decolorized, the lower the bacteriological quality is thought to be.

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Q5. For the enumeration of coliforms in food products, selective media such as ________ is used which contains bile salt.

1. Peptone water
2. MacConkey’s Agar (MA)
3. Agar Agar
4. All of the above

ANSWER: B. MacConkey’s Agar (MA)

• Explanation – The Most Probable Number (MPN) technique was developed by McCrady in 1915 and is commonly used in food microbiology to detect coliform bacteria in drinking water. MacConkey agar (selective medium) is utilized in this test, which contains a bile salt that inhibits the growth of non-intestinal lactose fermenting bacterial cells. The MPN method produces more sophisticated results than SPC because it is a statistical technique.

READ MORE – Food Science & Technology Quiz (02-02-2022)

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