General And Food Microbiology Quiz PDF

General AND Food Microbilogy Quiz 1. What is the basic structural unit of all living organisms? a. Nucleus b. Cell c. Cytoplasm d. Organelle 2. Who is known as the "Father of Microbiology"? a. Alexander Fleming b. Robert Koch c. Louis Pasteur d. An...

General AND Food Microbilogy Quiz 1. What is the basic structural unit of all living organisms? a. Nucleus b. Cell c. Cytoplasm d. Organelle 2. Who is known as the "Father of Microbiology"? a. Alexander Fleming b. Robert Koch c. Louis Pasteur d. Antonie van Leeuwenhoek 3. Which of the following is a prokaryotic microorganism? a. Fungi b. Algae c. Bacteria d. Protozoa 4. What is the main function of bacterial endospores? a. Reproduction b. Protection during harsh conditions c. Metabolic activity d. Movement 5. Which staining technique is used to differentiate between Gram-positive and Gram-negative bacteria? a. Acid-fast stain b. Gram stain c. Capsule stain d. Endospore stain 6. What term describes bacteria that thrive in high-salt environments? a. Halophiles b. Thermophiles c. Acidophiles d. Alkaliphiles 7. What is the primary source of energy for autotrophic microorganisms? a. Organic molecules b. Inorganic molecules c. Sunlight or chemical reactions d. Host organisms 8. Which of the following microorganisms lack a cell wall? a. Viruses b. Mycoplasma c. Fungi d. Cyanobacteria 9. The protein shell that encloses the genetic material in a virus is called: a. Envelope b. Capsid c. Core d. Pili 10. What is the process by which bacteria reproduce? a. Binary fission b. Budding c. Spore formation d. Fragmentation **Part II: Food Microbiology (10 Items)** 11. Which microorganism is commonly used in the production of yogurt? a. Saccharomyces cerevisiae b. Lactobacillus bulgaricus c. Escherichia coli d. Bacillus subtilis 12. What is the term for microorganisms that can grow in refrigerated temperatures? a. Mesophiles b. Psychrophiles c. Thermophiles d. Halophiles 13. What type of microorganism is primarily responsible for food spoilage? a. Viruses b. Molds c. Pathogenic bacteria d. Non-pathogenic bacteria 14. What is the key role of lactic acid bacteria in food fermentation? a. Producing ethanol b. Acidification by producing lactic acid c. Producing carbon dioxide d. Enhancing the color of the food 15. Which pathogen is most commonly associated with undercooked poultry? a. Listeria monocytogenes b. Salmonella c. Escherichia coli d. Clostridium botulinum 16. What is the principal microbial hazard associated with improperly canned foods? a. Botulinum toxin b. Aflatoxins c. Salmonella d. Lactic acid bacteria 17. What is the function of preservatives in food? a. To enhance flavor b. To increase shelf life by inhibiting microbial growth c. To improve nutritional value d. To alter the texture 18. Which microorganism is responsible for the production of beer and wine? a. Lactobacillus b. Saccharomyces cerevisiae c. Aspergillus oryzae d. Rhizopus stolonifer 19. What is the major cause of foodborne illnesses? a. Chemical contamination b. Physical contamination c. Microbial contamination d. Natural toxins 20. Which of the following processes kills all microorganisms in food? a. Pasteurization b. Fermentation c. Sterilization d. Refrigeration