CROBIOLOGIST- FOOD SAFETY DEPARTMENT

FINAL ANSWER KEY
Question Paper Code: 75/2017/OL
Category Code: 355/2013
Exam: Microbiologist
Medium of Question: English
Date of Test 14-09-2017
Department Food Safety
Alphacode A
Question1:-The Radcliffe line is the international border between
A:-India and China
B:-India and Pakistan
C:-India and Sri Lanka
D:-India and Maldives
Correct Answer:- Option-B
Question2:-The oldest fold mountain in India?
A:-Nilgiri Mountain
B:-Kanchenjunga
C:-Vindhya hills
D:-Aravalli Range
Correct Answer:- Option-D
Question3:-Which of the following rivers originates from the Western Ghats near Mahabeleswar Peak?
A:-Krishna
B:-Kaveri
C:-Godavari
D:-Sabarmati
Correct Answer:- Option-A
Question4:-The battle of Plassey was fought between
A:-Mir Qasim and East India Company
B:-Shahalam and Robert Clive
C:-Mirjafar and Robert Clive
D:-Sirajuddaula and Robert Clive
Correct Answer:- Option-D
Question5:-Who is known as ”The Father of Indian Renaissance”?
A:-Rabindranath Tagore
B:-Swami Vivekananda
C:-Raja Ram Mohan Roy
D:-Jawaharlal Nehru
Correct Answer:- Option-C
Question6:-Poora Swaraj day was observed on
A:-8th August 1942
B:-26th January 1930
C:-22nd March 1940
D:-21st December 1928
Correct Answer:- Option-B
Question7:-Who was the second President of Indian National Congress?
A:-Dadabhai Naoroji
B:-Mrs. Annie Besant
C:-George Yule
D:-Badruddin Tayyabji
Correct Answer:- Option-A
Question8:-The 14 major Indian banks were nationalised during which five year plan?
A:-Fifth plan
B:-Ninth plan
C:-Fourth plan
D:-Second plan
Correct Answer:- Option-C
Question9:-The second longest river in Kerala
A:-Bharatha Puzha
B:-Periyar
C:-Pamba
D:-Chalakudi
Correct Answer:- Option-A
Question10:-Who was the founder of Trissur City?
A:-Kerala Varma
B:-Achutha Menon
C:-Raja Rama Varma
D:-Panampilly Govinda Menon
Correct Answer:- Option-C
Question11:-The First book in Malayalam literature questioning the cast system and untouch ability?
A:-Jathi Nirnayam
B:-Adukkalayil ninnu arangathekku
C:-Untouchables
D:-Jathikummi
Correct Answer:- Option-D
Question12:-The founder of the newspaper Swadeshabhimani?
A:-Rama Krishna Pillai
B:-Vakkom Moulavi
C:-Sayyid Ahmed Khan
D:-Madhavan Nair
Correct Answer:- Option-B
Question13:-Ezhava Memorial was submitted to
A:-Karthika Tirunal
B:-Babrama Varma
C:-Swathi Tirunal
D:-Sree Moolam Tirunal
Correct Answer:- Option-D
Question14:-Who was the founder of Athmavidya Sangam?
A:-Vagbhatananda
B:-Sree Narayana Guru
C:-Chattampi Swami
D:-Ayyankali
Correct Answer:- Option-A
Question15:-Who was the founder of Samathwa Samajam?
A:-Thycaud Ayya
B:-Pandit Karuppan
C:-Vaikunda Swami
D:-Brahmananda Sivayogi
Correct Answer:- Option-C
Question16:-The Brand Ambassider of Harithakeralam project
A:-Manju Warrier
B:-K.J. Yesudas
C:-Mammootty
D:-Mohanlal
Correct Answer:- Option-B
Question17:-The Secretary General of SAARC
A:-Arjun Bahadur Thapa
B:-Ahmed Saleem
C:-Sheel Sharma
D:-Amjad Hussain B. Sial
Correct Answer:- Option-D
Question18:-Which team wins the Ranji Trophy Final 2017?
A:-Mumbai
B:-Gujarat
C:-Karnataka
D:-Maharashtra
Correct Answer:- Option-B
Question19:-Which launching vehicle of ISRO got the reward of 104 space craft in their desired orbits?
A:-PSLV C : 34
B:-PSLV C : 35
C:-PSLV C : 37
D:-PSLV C : 36
Correct Answer:- Option-C
Question20:-Who is the latest recipient of Jnanpith Award?
A:-Shankhe Ghosh
B:-Raghuveer Chaudhari
C:-Balachandra Nemade
D:-Kedarnath Singh
Correct Answer:- Option-A
Question21:-Which among the following organisms causes food borne intoxication as a cause of food poisoning?
A:-Staphylococcus aureus
B:-Gonyaulax Catenella
C:-Yersinia Enterocolitica
D:-Clavices Purpurea
Correct Answer:- Option-A
Question22:-What is the optimum temperature for the growth of most of the psychrotrophs?
A:-15° C
B:-20° C
C:-1° C
D:-10° C
Correct Answer:- Option-B
Question23:-Still birth in cattle and human beings is caused by the action of food poisoning that involves the presence of
which of the bacteria?
A:-Vibrio Cholarae
B:-Listeria Monocytogenes
C:-Campylobacter jejuni
D:-Clostridium botulinum
Correct Answer:- Option-B
Question24:-Name the anti microbial ingredient present in clove
A:-Cinnamaldehyde
B:-Cineole
C:-Thujone
D:-Eugenol
Correct Answer:- Option-D
Question25:-Select the Eh value limit, below which an environment is considered to be anaerobic in nature
A:-200 mV
B:–500 mV
C:–200 mV
D:–501 mV
Correct Answer:- Option-C
Question26:-Name a mold like yeast among the following
A:-Amylomyces
B:-Endomycopsis
C:-Candida
D:-Pichia
Correct Answer:- Option-B
Question27:-The maximum amount of alcohol content permissible in the case of table vines
A:-10%
B:-12%
C:-20%
D:-14%
Correct Answer:- Option-D
Question28:-Name the fermented product from the juice of the cactus plant Agave
A:-Pulque
B:-Kemph
C:-Sake
D:-Kummis
Correct Answer:- Option-A
Question29:-The flavouring compound with antibacterial activity that is present in the flower petals of the plant Hops that is
used in the beer industry
A:-Cadaverine and Putrescene
B:-Flavons and Flavanones
C:-Humulone and Lupulone
D:-Thujone and ceneo
Correct Answer:- Option-C
Question30:-How the personal hygiene in HACCP system in a meat processing plant is monitored?
A:-Visual inspection
B:-Hand swabs
C:-Both (1) and (2)
D:-None of the above
Correct Answer:- Option-B
Question31:-Which is the human organ that is affected by Veno-Occlusive disease?
A:-Heart
B:-Intestine
C:-Liver
D:-Kidneys
Correct Answer:- Option-C
Question32:-Deoxynevalenol is grouped under the broad category of chemicals referred to as
A:-Trichothecines
B:-Lectins
C:-Terpenoids
D:-Flavanoids
Correct Answer:- Option-A
Question33:-Select the microaerophilic bacteria that causes food poisoning
A:-Vibrio parahaemolyticus
B:-Camylobacter jejuni
C:-Bacillus cereus
D:-Clostridium sp
Correct Answer:- Option-B
Question34:-Mention the name of the scientist who first proposed the use of steel cans for the canning process
A:-Francois Appert
B:-Lazzaro Spallanzani
C:-Peter Durand
D:-Harry Russel
Correct Answer:- Option-C
Question35:-Which of the following sequence accurately represent the Aw requirement in the decreasing order of demand
for growth in food stuffs?
A:-Spoilage bacteria > Spoilage yeast > Spoilage mold > Halophilic bacteria > Osmophilic yeast
B:-Halophilic bacteria > Spoilage bacteria > Spoilage yeast > Spoilage mold > Osmophilic yeast
C:-Spoilage bacteria > Spoilage yeast > Spoilage mold > Osmophilic yeast > Halophilic bacteria
D:-Spoilage yeast > Spoilage bacteria > Spoilage mold > Halophilic bacteria > Osmophilic yeast
Correct Answer:- Option-A
Question36:-Which among the following is not a Class I preservative?
A:-Propionic acid
B:-Dextrose
C:-Honey
D:-Sodium chloride
Correct Answer:- Option-A
Question37:-Itai-Itai disease in Japan is caused by the toxicity of which of the following?
A:-Arsenic
B:-Copper
C:-Mercury
D:-Cadmium
Correct Answer:- Option-D
Question38:-Name the toxic alkaloid present in Argemone mexicana which is a major adulterant in mustard
A:-Thiocyanate
B:-Dioxine
C:-Sanguinarine
D:-Trimethyl amine
Correct Answer:- Option-C
Question39:-During the production of beer making, in which of the following step the non soluble unfermentable
carbohydrates from the cereals are hydrolyzed into soluble fermentable materials?
A:-Mashing
B:-Malting
C:-Hop addition
D:-Wort processing
Correct Answer:- Option-A
Question40:-What is milk plasma?
A:-Milk without lactose
B:-Milk without casein
C:-Milk without fat globules
D:-Milk without whey
Correct Answer:- Option-C
Question41:-Name the psychotrophic bacteria belonging to enterobacteriaceae that causes enteric infection
A:-Shigella Flexneri
B:-Yersinia enterocolitica
C:-Enterobacter fecalis
D:-Escherichia Coli
Correct Answer:- Option-B
Question42:-Which is the toxic protein present in ”Killer yeast” that has adverse effect on beneficial yeast?
A:-Mycocide
B:-Bactocide
C:-Zymocide
D:-Saccharocide
Correct Answer:- Option-C
Question43:-Which is the new taxonomical name given to the bottom fermenting yeast ”Saccharomyces carlsbergensis”?
A:-Saccharomyces uvarum
B:-Saccharomyces pastorianus
C:-Saccharomyces udum
D:-Saccharomyces lactis
Correct Answer:- Option-B
Question44:-The scientist who first developed pure culture of yeast for the production of beer
A:-Brefeld
B:-Joseph Lister
C:-Emil Hansen
D:-Louis Pasteur
Correct Answer:- Option-C
Question45:-Select the sequence of downstream processing involved in most of the production process of antibiotics
A:-Filtration – Solvent Extraction – Crystallization – Drying
B:-Solvent Extraction – Filtration – Crystallization – Drying
C:-Filtration – Crystallization – Solvent Extraction – Drying
D:-Crystallization – Solvent Extraction – Filtration – Drying
Correct Answer:- Option-A
Question46:-Indonesian Tempeh is a processed food derived from
A:-Rice
B:-Soybean
C:-Groundnut
D:-Wheat
Correct Answer:- Option-B
Question47:-Name the bacterial species with the presence of an active pyruvate carboxylase enzyme
A:-Pseudomonas aeruginosa
B:-Lactobacillus brevis
C:-Streptococcus lactis
D:-Zymomonas mobilis
Correct Answer:- Option-D
Question48:-The enzyme responsible for the conversion of starch into fermentable sugars in the beer making process is
A:-cellulase
B:-amylase
C:-glucanase
D:-maltase
Correct Answer:- Option-B
Question49:-The most important anaerobic bacterial species that causes meat putrefication is
A:-Bacillus cereus
B:-Clostridium perfringens
C:-Clostridium tetani
D:-Clostridium botulinum
Correct Answer:- Option-B
Question50:-Name the neurotoxin that is involved in lathyrism
A:-Trimethyl amine
B:-Trimethyl amine oxide
C:-Beta oxalyl amino alanine
D:-Sanguinarine
Correct Answer:- Option-C
Question51:-Select the temperature that can be tolerated by the emetic toxin of Bacillus cereus
A:-112°C
B:-85°C
C:-152°C
D:-126°C
Correct Answer:- Option-D
Question52:-Which among the following is the causative agent for shell fish poisoning?
A:-Gonyaulax Catenella
B:-Vibrio Parahaemolyticus
C:-Giardia lamblia
D:-Salmonella typhimurium
Correct Answer:- Option-A
Question53:-Select the critical limit of temperature as the CCP in the process steps of pasteurization in an HACCP plant for
liquid milk
A:-138 ± 2°C
B:-55 ± 2°C
C:-77 ± 2°C
D:-None of the above
Correct Answer:- Option-C
Question54:-VOD is caused by the toxin present in the seeds of which adulterant plant?
A:-Crotalaria nanaburn
B:-Panicum maximum
C:-Argemone Mexicana
D:-Arabidopsis Thaliana
Correct Answer:- Option-A
Question55:-Which of the following condition the disease ”Hyperkeratosis” is associated with?
A:-Acute arsenic exposure
B:-Chronic fluoride exposure
C:-Acute fluoride exposure
D:-Chronic arsenic exposure
Correct Answer:- Option-D
Question56:-Pink colour formation in oysters is due to the infestation with which of the following organism?
A:-Rhodotorula
B:-Rhosdospirillum
C:-Halobacterium
D:-Serratia
Correct Answer:- Option-C
Question57:-What do you mean by the term ”fugu”?
A:-Algal poisoning
B:-Shell fish poisoning
C:-Algal blooming
D:-Puffer fish poisoning
Correct Answer:- Option-D
Question58:-Film forming yeast that causes the spoilage of wine is
A:-Candida
B:-Hansenula
C:-Schizosaccharromyces
D:-Albugo
Correct Answer:- Option-B
Question59:-Which among the following is a heterofermentative lactic acid bacteria?
A:-Lactococcus
B:-Streptococcus
C:-Leuconostoc
D:-Pediococcus
Correct Answer:- Option-C
Question60:-Select the factors that favour the growth of molds compared to bacteria in fruits
A:-Low carbohydrate content and low pH
B:-High carbohydrate content and low pH
C:-High carbohydrate content and high pH
D:-Low carbohydrate content and high pH
Correct Answer:- Option-B
Question61:-Bacteriocins are used as a food preservative against which of the following?
A:-Gram positive bacteria
B:-Gram negative bacteria
C:-Yeasts
D:-Fungi
Correct Answer:- Option-B
Question62:-Reuterine, an anti microbial substance produced by Lacto bacillus reuteri, that is used as a food preservative
requires which of the following substance as a substrate for its synthesis?
A:-Catechol
B:-Tryptophan
C:-Glycerol
D:-Glucose
Correct Answer:- Option-C
Question63:-Which among the following private enterprise contributed to the development of HACCP?
A:-Nestle
B:-Parle
C:-Pillsbury
D:-Cadbury
Correct Answer:- Option-C
Question64:-Dye reduction test is used for assessing the quality of
A:-Meat
B:-Beer
C:-Wine
D:-Milk
Correct Answer:- Option-D
Question65:-The destructive effect of ozone on bacteria was first noticed by
A:-Kurkowitsch
B:-Metchnikoff
C:-Beijerinck
D:-Paul Earhlich
Correct Answer:- Option-A
Question66:-Which is the step that helps in determining the critical control points in an HACCP system?
A:-Development of a flow chart
B:-Development of a decision tree
C:-Development of a flow diagram
D:-Listing out of potential hazards
Correct Answer:- Option-B
Question67:-Which is the mobile phase in gas chromatography?
A:-Liquid
B:-Solid
C:-Gas
D:-None of the above
Correct Answer:- Option-C
Question68:-”Eyes” in Swiss cheese are formed as a result of
A:-Entrapment of oxygen
B:-By the action of rennin
C:-Degradation of casein
D:-Entrapment of `”CO_2″`
Correct Answer:- Option-D
Question69:-Which among the following is a fungal bioagent used for commercial production of α amylase?
A:-Trichoderma viridae
B:-Rhodotorula sp
C:-Aspergillus oryzae
D:-Aspergillus niger
Correct Answer:- Option-C
Question70:-Which among the following is the actinobacteria used for the production of SCP?
A:-Rhodococcus sp
B:-Cellulomonas sp
C:-Micrococcus sp
D:-Corynebacterium sp
Correct Answer:- Option-B
Question71:-In a continuous culture system which is the term that denotes the substrate concentration at which the specific
growth rate is equal to half of the maximum specific growth rate?
A:-Critical dilution constant
B:-Specific consumption constant
C:-Pasteur specific rate constant
D:-Monod saturation constant
Correct Answer:- Option-D
Question72:-Which of the following statement is not true with respect to HACCP?
1. It is an end product test
2. It is a preventive approach
3. It is a continuous approach
4. Corrective actions are taken at every stage
A:-Statement 1
B:-Statement 1 and 4
C:-Statement 3
D:-Statement 1 and 3
Correct Answer:- Option-A
Question73:-To which of the following group Giardia lamblia belongs to
A:-Fungus
B:-Bacteria
C:-Protozoa
D:-Alga
Correct Answer:- Option-C
Question74:-Select the pasteurization temperature used for ice cream mix
A:-71.1°C for 10 sec
B:-82.2°C for 20 sec
C:-65°C for 30 min
D:-71.1°C for 10 min
Correct Answer:- Option-B
Question75:-In which of the following food stuff nitrates are used as chemical preservatives?
A:-Meat
B:-Egg
C:-Vegetables
D:-Milk
Correct Answer:- Option-A
Question76:-A common mold that could be present in insufficiently canned fruit product is
A:-Aspergillus niger
B:-Byssochlamys fulva
C:-Penicillium notatum
D:-Phytophthora carotovora
Correct Answer:- Option-B
Question77:-To which of the category the toxin Linamarin belongs to
A:-Pyrrolizidene alkaloid
B:-Carboxylic acid
C:-Hydrated polyamine
D:-Cyanogenic glycoside
Correct Answer:- Option-D
Question78:-The first step in any HACCP programme is
A:-To document the procedures
B:-To conduct a hazard analysis
C:-To establish critical limits
D:-To determine critical control points
Correct Answer:- Option-B
Question79:-Which is the most common detector in HPLC?
A:-ECD
B:-FID
C:-UV/Vis
D:-FTD
Correct Answer:- Option-C
Question80:-Which is the starting substrate used for the production of white wine?
A:-White grapes
B:-De-skinned red/black grapes
C:-Only (1)
D:-Both (1) and (2)
Correct Answer:- Option-D
Question81:-Mention the factor responsible for affecting the digestibility of dietary protein in food
A:-Pyruvate carboxylase
B:-Ozxalates
C:-Trypsin inhibitor
D:-Goiterogens
Correct Answer:- Option-C
Question82:-Select the hard cheese among the following
A:-Cheddar
B:-Camembert
C:-Roquefort
D:-Parmesan
Correct Answer:-Question Cancelled
Question83:-Choose the enzymes that are not present in obligate anaerobic organisms
A:-SOD
B:-Catalase
C:-SOD and catalase
D:-Catalase and peroxidase
Correct Answer:- Option-C
Question84:-Select the pH range at which the preservative action of sodium benzoate is the maximum
A:-5.6-7.0
B:-7.5-8.0
C:-2.5-4.0
D:-6.5-7.5
Correct Answer:- Option-C
Question85:-Which is the symptom of spoilage caused by Cladosporium herbarum in meat?
A:-Green patches
B:-White spot
C:-Whiskers
D:-Black spot
Correct Answer:- Option-D
Question86:-Which is the anaerobic bacterial species that produces a neurotoxin that is found associated with insufficient
canning processes?
A:-Bacillus cereus
B:-Clostridium botulinum
C:-Desulfovibrio sp
D:-Desufatomaculum sp
Correct Answer:- Option-B
Question87:-Which among the following is the spoilage symptom caused by Erwinia Carotovora in vegetables?
A:-Soft rot
B:-Grey spot
C:-Angular spot
D:-Ropiness
Correct Answer:- Option-A
Question88:-Detection of which of the compound in fish would reveal the spoilage occurrence?
A:-TMAO
B:-TMA
C:-PUFA
D:-TTX
Correct Answer:- Option-B
Question89:-Paralytic shellfish poisoning is caused by
A:-Saxitoxin by Gonyaulax catenella
B:-Neurotoxin by dinoflagellates
C:-Serotoxin by diatoms
D:-None of the above
Correct Answer:- Option-A
Question90:-Which is the crhomatographic system that is used for analyzing samples with volatile activity?
A:-TLC
B:-Paper chromatography
C:-GLC
D:-Ion exchange chromatography
Correct Answer:- Option-C
Question91:-Which is the most probable food poisoning organism that is associated with the complications arising out of the
consumption of the Japanese food ”sushi”?
A:-Camylobacter jejuni
B:-Vibrio Cholarae
C:-Pseudomonas aruginosa
D:-Vibrio parahaemolyticus
Correct Answer:- Option-D
Question92:-In a chemostat what is the dilution rate, if the flow rate is 50 ml per hr and the volume of the vessel is 500 ml?
A:-0.1 per hr
B:-10.0 per hr
C:-0.01 per hr
D:-25000 per hr
Correct Answer:- Option-A
Question93:-Which of the fungus causes ergotism?
A:-Claviceps purpurea
B:-Rhizopus stolanifer
C:-Aspergillus flavus
D:-Fusarium oxysporum
Correct Answer:- Option-A
Question94:-The starting material for the production of ”Rum” is
A:-Wheat
B:-Barley
C:-Grapes
D:-Molasses
Correct Answer:- Option-D
Question95:-Name the process of irradiation process in which viable, non-spore forming, pathogenic bacteria are eliminated
from the food
A:-Radicidation
B:-Radurization
C:-Radappertization
D:-None of the above
Correct Answer:- Option-A
Question96:-Name the amino acid that is usually deficient in the single cell protein of microbial origin
A:-L-tryptophan
B:-L-methionine
C:-L-arginine
D:-L-cystine
Correct Answer:- Option-B
Question97:-Which is the test that is used for assessing the efficiency of pasteurization of milk?
A:-Hydrogenase test
B:-Chemiluminescence test
C:-Phosphatase test
D:-Azide reduction test
Correct Answer:- Option-C
Question98:-The number of days to lapse before the pesticide residue get dissipated is designated as
A:-Dissipation period
B:-Waiting period
C:-Harvest duration
D:-Lag period
Correct Answer:- Option-B
Question99:-One gray in the radiation measurement is
A:-1000 rads
B:-100 erg
C:-100 rads
D:-1000 erg
Correct Answer:- Option-C
Question100:-The causative agent for aflotoxicosis is
A:-Fusarium oxysporum
B:-Aspergillus flavus
C:-Claviceps fusiformis
D:-Rhizopus stolanifer
Correct Answer:- Option-B