| Post Name | MICROBIOLOGIST |
|---|---|
| Department | FOOD SAFETY |
| Question Paper Code | 075/2017/OL |
| Category Code | 355/2013 |
| Date of Test | 14 September 2017 |
| Medium of Question | ENGLISH |
| Exam Type | Online Examination |
| Total Questions | 100 |
1
The Radcliffe line is the international border between
Answer
B. India and Pakistan
2
The oldest fold mountain in India?
Answer
D. Aravalli Range
3
Which of the following rivers originates from the Western Ghats near Mahabeleswar Peak?
Answer
A. Krishna
4
The battle of Plassey was fought between
Answer
D. Sirajuddaula and Robert Clive
5
Who is known as ''The Father of Indian Renaissance''?
Answer
C. Raja Ram Mohan Roy
6
Poora Swaraj day was observed on
Answer
B. 26th January 1930
7
Who was the second President of Indian National Congress?
Answer
A. Dadabhai Naoroji
8
The 14 major Indian banks were nationalised during which five year plan?
Answer
C. Fourth plan
9
The second longest river in Kerala
Answer
A. Bharatha Puzha
10
Who was the founder of Trissur City?
Answer
C. Raja Rama Varma
11
The First book in Malayalam literature questioning the cast system and untouch ability?
Answer
D. Jathikummi
12
The founder of the newspaper Swadeshabhimani?
Answer
B. Vakkom Moulavi
13
Ezhava Memorial was submitted to
Answer
D. Sree Moolam Tirunal
14
Who was the founder of Athmavidya Sangam?
Answer
A. Vagbhatananda
15
Who was the founder of Samathwa Samajam?
Answer
C. Vaikunda Swami
16
The Brand Ambassider of Harithakeralam project
Answer
B. K.J. Yesudas
17
The Secretary General of SAARC
Answer
D. Amjad Hussain B. Sial
18
Which team wins the Ranji Trophy Final 2017?
Answer
B. Gujarat
19
Which launching vehicle of ISRO got the reward of 104 space craft in their desired orbits?
Answer
C. PSLV C : 37
20
Who is the latest recipient of Jnanpith Award?
Answer
A. Shankhe Ghosh
21
Which among the following organisms causes food borne intoxication as a cause of food poisoning?
Answer
A. Staphylococcus aureus
22
What is the optimum temperature for the growth of most of the psychrotrophs?
Answer
B. 20Β° C
23
Still birth in cattle and human beings is caused by the action of food poisoning that involves the presence of which of the bacteria?
Answer
B. Listeria Monocytogenes
24
Name the anti microbial ingredient present in clove
Answer
D. Eugenol
25
Select the Eh value limit, below which an environment is considered to be anaerobic in nature
Answer
C. -200 mV
26
Name a mold like yeast among the following
Answer
B. Endomycopsis
27
The maximum amount of alcohol content permissible in the case of table vines
Answer
D. 14%
28
Name the fermented product from the juice of the cactus plant Agave
Answer
A. Pulque
29
The flavouring compound with antibacterial activity that is present in the flower petals of the plant Hops that is used in the beer industry
Answer
C. Humulone and Lupulone
30
How the personal hygiene in HACCP system in a meat processing plant is monitored?
Answer
B. Hand swabs
31
Which is the human organ that is affected by Veno-Occlusive disease?
Answer
C. Liver
32
Deoxynevalenol is grouped under the broad category of chemicals referred to as
Answer
A. Trichothecines
33
Select the microaerophilic bacteria that causes food poisoning
Answer
B. Camylobacter jejuni
34
Mention the name of the scientist who first proposed the use of steel cans for the canning process
Answer
C. Peter Durand
35
Which of the following sequence accurately represent the Aw requirement in the decreasing order of demand for growth in food stuffs?
Answer
A. Spoilage bacteria > Spoilage yeast > Spoilage mold > Halophilic bacteria > Osmophilic yeast
36
Which among the following is not a Class I preservative?
Answer
A. Propionic acid
37
Itai-Itai disease in Japan is caused by the toxicity of which of the following?
Answer
D. Cadmium
38
Name the toxic alkaloid present in Argemone mexicana which is a major adulterant in mustard
Answer
C. Sanguinarine
39
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?
Answer
A. Mashing
40
What is milk plasma?
Answer
C. Milk without fat globules
41
Name the psychotrophic bacteria belonging to enterobacteriaceae that causes enteric infection
Answer
B. Yersinia enterocolitica
42
Which is the toxic protein present in ''Killer yeast'' that has adverse effect on beneficial yeast?
Answer
C. Zymocide
43
Which is the new taxonomical name given to the bottom fermenting yeast ''Saccharomyces carlsbergensis''?
Answer
B. Saccharomyces pastorianus
44
The scientist who first developed pure culture of yeast for the production of beer
Answer
C. Emil Hansen
45
Select the sequence of downstream processing involved in most of the production process of antibiotics
Answer
A. Filtration - Solvent Extraction - Crystallization - Drying
46
Indonesian Tempeh is a processed food derived from
Answer
B. Soybean
47
Name the bacterial species with the presence of an active pyruvate carboxylase enzyme
Answer
D. Zymomonas mobilis
48
The enzyme responsible for the conversion of starch into fermentable sugars in the beer making process is
Answer
B. amylase
49
The most important anaerobic bacterial species that causes meat putrefication is
Answer
B. Clostridium perfringens
50
Name the neurotoxin that is involved in lathyrism
Answer
C. Beta oxalyl amino alanine
51
Select the temperature that can be tolerated by the emetic toxin of Bacillus cereus
Answer
D. 126Β°C
52
Which among the following is the causative agent for shell fish poisoning?
Answer
A. Gonyaulax Catenella
53
Select the critical limit of temperature as the CCP in the process steps of pasteurization in an HACCP plant for liquid milk
Answer
C. 77 Β± 2Β°C
54
VOD is caused by the toxin present in the seeds of which adulterant plant?
Answer
A. Crotalaria nanaburn
55
Which of the following condition the disease ''Hyperkeratosis'' is associated with?
Answer
D. Chronic arsenic exposure
56
Pink colour formation in oysters is due to the infestation with which of the following organism?
Answer
C. Halobacterium
57
What do you mean by the term ''fugu''?
Answer
D. Puffer fish poisoning
58
Film forming yeast that causes the spoilage of wine is
Answer
B. Hansenula
59
Which among the following is a heterofermentative lactic acid bacteria?
Answer
C. Leuconostoc
60
Select the factors that favour the growth of molds compared to bacteria in fruits
Answer
B. High carbohydrate content and low pH
61
Bacteriocins are used as a food preservative against which of the following?
Answer
B. Gram negative bacteria
62
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?
Answer
C. Glycerol
63
Which among the following private enterprise contributed to the development of HACCP?
Answer
C. Pillsbury
64
Dye reduction test is used for assessing the quality of
Answer
D. Milk
65
The destructive effect of ozone on bacteria was first noticed by
Answer
A. Kurkowitsch
66
Which is the step that helps in determining the critical control points in an HACCP system?
Answer
B. Development of a decision tree
67
Which is the mobile phase in gas chromatography?
Answer
C. Gas
68
βEyesβ in Swiss cheese are formed as a result of
Answer
D. Entrapment of COβ
69
Which among the following is a fungal bioagent used for commercial production of Ξ± amylase?
Answer
C. Aspergillus oryzae
70
Which among the following is the actinobacteria used for the production of SCP?
Answer
B. Cellulomonas sp
71
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?
Answer
D. Monod saturation constant
72
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
Answer
A. Statement 1
73
To which of the following group Giardia lamblia belongs to
Answer
C. Protozoa
74
Select the pasteurization temperature used for ice cream mix
Answer
B. 82.2Β°C for 20 sec
75
In which of the following food stuff nitrates are used as chemical preservatives?
Answer
A. Meat
76
A common mold that could be present in insufficiently canned fruit product is
Answer
B. Byssochlamys fulva
77
To which of the category the toxin Linamarin belongs to
Answer
D. Cyanogenic glycoside
78
The first step in any HACCP programme is
Answer
B. To conduct a hazard analysis
79
Which is the most common detector in HPLC?
Answer
C. UV/Vis
80
Which is the starting substrate used for the production of white wine?
Answer
D. Both (1) and (2)
81
Mention the factor responsible for affecting the digestibility of dietary protein in food
Answer
C. Trypsin inhibitor
82
Select the hard cheese among the following
Answer
Question Cancelled
83
Choose the enzymes that are not present in obligate anaerobic organisms
Answer
C. SOD and catalase
84
Select the pH range at which the preservative action of sodium benzoate is the maximum
Answer
C. 2.5-4.0
85
Which is the symptom of spoilage caused by Cladosporium herbarum in meat?
Answer
D. Black spot
86
Which is the anaerobic bacterial species that produces a neurotoxin that is found associated with insufficient canning processes?
Answer
B. Clostridium botulinum
87
Which among the following is the spoilage symptom caused by Erwinia Carotovora in vegetables?
Answer
A. Soft rot
88
Detection of which of the compound in fish would reveal the spoilage occurrence?
Answer
B. TMA
89
Paralytic shellfish poisoning is caused by
Answer
A. Saxitoxin by Gonyaulax catenella
90
Which is the crhomatographic system that is used for analyzing samples with volatile activity?
Answer
C. GLC
91
Which is the most probable food poisoning organism that is associated with the complications arising out of the consumption of the Japanese food ''sushi''?
Answer
D. Vibrio parahaemolyticus
92
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?
Answer
A. 0.1 per hr
93
Which of the fungus causes ergotism?
Answer
A. Claviceps purpurea
94
The starting material for the production of ''Rum'' is
Answer
D. Molasses
95
Name the process of irradiation process in which viable, non-spore forming, pathogenic bacteria are eliminated from the food
Answer
A. Radicidation
96
Name the amino acid that is usually deficient in the single cell protein of microbial origin
Answer
B. L-methionine
97
Which is the test that is used for assessing the efficiency of pasteurization of milk?
Answer
C. Phosphatase test
98
The number of days to lapse before the pesticide residue get dissipated is designated as
Answer
B. Waiting period
99
One gray in the radiation measurement is
Answer
C. 100 rads
100
The causative agent for aflotoxicosis is
Answer
B. Aspergillus flavus
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