Characteristics of Microorganisms - Food Microbiology - Engineering Sciences Previous Year Questions

1

2009 · Engineering Sciences · Food Microbiology · Characteristics of Microorganisms

Engineering Sciences (XE) 2009

The selective media used for isolating Escherichia coli is

A

blood agar

B

mannitol salt agar

C

eosin methylene blue agar

D

rose bengal malt extract agar

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2

2009 · Engineering Sciences · Food Microbiology · Characteristics of Microorganisms

Engineering Sciences (XE) 2009

The correct pair of food borne disease and its causative microorganism is

A

Hemorrhagic inflammation of intestinal wall – Campylobacter jejuni

B

Paratyphoid fever – Staphylococcus aureus

C

Typhoid fever – Salmonella typhimurium

D

Listerellosis – Leptospira biflexa

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3

2011 · Engineering Sciences · Food Microbiology · Characteristics of Microorganisms

Engineering Sciences (XE) 2011

Which of the following group of characteristics is CORRECT in respect of Shigella species found as food pathogen ?

A

Gram positive, motile by gliding, spore forming cocci and transmitted by contaminated food

B

Gram negative, motile by flagella, spore forming bacilli and transmitted by contaminated water

C

Gram positive, non-motile, non-spore forming cocci and transmitted by contaminated air and water both

D

Gram negative, non-motile, non-spore forming and transmitted by fecal-oral route

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4

2011 · Engineering Sciences · Food Microbiology · Characteristics of Microorganisms

Engineering Sciences (XE) 2011

Which of the following conditions for the heat resistance of microorganisms is CORRECT ?

A

Psychrophiles < Mesophiles < Thermophiles

B

Psychrophiles > Mesophiles > Thermophiles

C

Thermophiles > Psychrophiles > Mesophiles

D

Mesophiles < Thermophiles < Psychrophiles

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5

2011 · Engineering Sciences · Food Microbiology · Characteristics of Microorganisms

Engineering Sciences (XE) 2011

The steps followed in Gram’s staining of microorganisms are
P. Washing with neutral organic solvent
Q. Counter staining with a contrast dye
R. Staining with basic dye
S. Fixing the colour with a suitable mordant
Identify the CORRECT sequence.

A

Q → S → R → P

B

P → Q → R → S

C

Q → P → S → R

D

R → S → P → Q

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6

2012 · Engineering Sciences · Food Microbiology · Characteristics of Microorganisms

Engineering Sciences (XE) 2012

Which one of the microorganisms given below is NOT RESPONSIBLE for ropy or stringy fermentation of milk?

A

Alcaligenes viscolactis

B

Enterobacter aerogenes

C

Streptococcus cremoris

D

Streptococcus lactis

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7

2012 · Engineering Sciences · Food Microbiology · Characteristics of Microorganisms

Engineering Sciences (XE) 2012

Match the following between organelle or cellular components of a bacterium cell in Group I with the constituents and functionalities in Group II.
Group I
P) Cytoplasmic membrane
Q) Flagellum
R) Cell wall
S) Ribosome

Group II
1) Protein synthesis
2) Peptidoglycan
3) Phospholipid bilayer
4) Motility of cell

A

P-3, Q-2, R-4, S-1

B

P-4, Q-2, R-1, S-3

C

P-3, Q-4, R-2, S-1

D

P-2, Q-3, R-4, S-1

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8

2013 · Engineering Sciences · Food Microbiology · Characteristics of Microorganisms

Engineering Sciences (XE) 2013

The food borne disease, Q fever is caused by the organism,

A

Clostridium perfringens

B

Coxiella burnetii

C

Bacillus cereus

D

Staphylococcus aureus

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9

2014 · Engineering Sciences · Food Microbiology · Characteristics of Microorganisms

Engineering Sciences (XE) 2014

The correct order for D\(_{121}\) values of the spores of food spoilage bacteria in aqueous medium is

A

stearothermophilus > C. sporogenes > C. botulinum type A > B. coagulans

B

sporogenes > B. stearothermophilus > C. botulinum type A > B. coagulans

C

botulinum type A > B. stearothermophilus > C. sporogenes > B. coagulans

D

stearothermophilus > C. botulinum type A > C. sporogenes > B. coagulans

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10

2014 · Engineering Sciences · Food Microbiology · Characteristics of Microorganisms

Engineering Sciences (XE) 2014

Make the correct combination of pigments/microorganisms in Column I with the process/ products in Column II

Column I	Column II
1) Anthocyanin	P) Ropiness
2) Chlorophyll	Q) Koji
3) Bacillus subtilis	R) Glycosides
4) Aspergillus oryzae	S) Porphyrins

A

1-S, 2- R, 3-P, 4-Q

B

1-R, 2-S, 3-Q, 4- P

C

1-Q, 2-S, 3-P, 4-R

D

1-R, 2-S, 3-P, 4-Q

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11

2015 · Engineering Sciences · Food Microbiology · Characteristics of Microorganisms

Engineering Sciences (XE) 2015

Standard pasteurization protocol for milk is adequate for destroying

A

Clostridium sporogenes

B

Bacillus cereus

C

Clostridium botulinum

D

Listeria monocytogenes

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12

2017 · Engineering Sciences · Food Microbiology · Characteristics of Microorganisms

Engineering Sciences (XE) 2017

Identify the foodborne illness which is not caused by bacteria.

A

Botulism

B

Listeriosis

C

Vibriosis

D

Cysticercosis

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13

2019 · Engineering Sciences · Food Microbiology · Characteristics of Microorganisms

Engineering Sciences (XE) 2019

Match the mold in Column I with its asexual/sexual spore shown in Column II.

A

P-3, Q-1, R-4, S-2

B

P-1, Q-4, R-3, S-2

C

P-4, Q-3, R-1, S-2

D

P-4, Q-1, R-2, S-3

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14

2019 · Engineering Sciences · Food Microbiology · Characteristics of Microorganisms

Engineering Sciences (XE) 2019

Match the following microbial species in Column I with related disease caused by them as listed in Column II.

Column I	Column II
P. Vibrio sp.	1. Gastroenteritis
Q. Shigella sp.	2. Typhoid
R. E. coli	3. Cholera
S. Salmonella typhi	4. Bacillary dysentery

A

P-1, Q-3, R-4, S-2

B

P-2, Q-3, R-4, S-1

C

P-3, Q-1, R-4, S-2

D

P-3, Q-4, R-1, S-2

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15

2020 · Engineering Sciences · Food Microbiology · Characteristics of Microorganisms

Engineering Sciences (XE) 2020

Nisin A is produced by

A

Aspergillus niger

B

Acetobacter aceti

C

Lactobacillus lactis

D

Clostridium perfringens

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16

2020 · Engineering Sciences · Food Microbiology · Characteristics of Microorganisms

Engineering Sciences (XE) 2020

Which of the following bacteria will stain purple color after Gram staining?

A

Bacillus subtilis

B

Escherichia coli

C

Pseudomonas aeruginosa

D

Yersinia pestis

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17

2020 · Engineering Sciences · Food Microbiology · Characteristics of Microorganisms

Engineering Sciences (XE) 2020

The INCORRECT pair of food borne illness and its causative microorganism is

A

Brucellosis – Brucella Sp.

B

Peptic ulcers – Bacillus subtilis

C

Bubonic plague - Yersinia pestis

D

Q fever – Coxiella burnatii

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18

2021 · Engineering Sciences · Food Microbiology · Characteristics of Microorganisms

Engineering Sciences (XE) 2021

Which one of the following microorganism is NOT a causative agent for food borne diseases?

A

Campylobacter jejuni

B

Clostridium perfringens

C

Norovirus

D

Borrelia burgdorferi

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19

2023 · Engineering Sciences · Food Microbiology · Characteristics of Microorganisms

Engineering Sciences (XE) 2023

Identify the Gram +ve bacteria responsible for causing food borne diseases among the followings

A

Campylobacter jejuni

B

Clostridium botulinum

C

Vibrio cholerae

D

Salmonella typhi

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20

2024 · Engineering Sciences · Food Microbiology · Characteristics of Microorganisms

Engineering Sciences (XE) 2024

Which of the following is/are typical characteristic(s) of a fungal cell?

A

Presence of histone proteins

B

Presence of peptidoglycans in the cell wall

C

Presence of chitin in the cell wall

D

Presence of pseudomurein in the cell wall

Check answer

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