Microbiology - Food Illness
Exercise :: Food Illness - Section 1
| 11. |
Arrange the potencies of toxin in descending order of the following canned foods |
| A. |
peas>string beans>spinach> corn | | B. |
corn> string bean>peas>spinach | | C. |
corn> spinach> peas>string beans | | D. |
corn> peas>string beans>spinach |
Answer: Option D
Explanation:
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| 12. |
The milk streptococci produce acetoin that gets spontaneously oxidized yielding a flavorings agent (responsible for aroma of butter) that is |
| A. |
acetone | | B. |
acetyl coA | | C. |
butyric acid | | D. |
diacetyl |
Answer: Option D
Explanation:
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| 13. |
The botulism intoxication occurs due to |
| A. |
an enterotoxin | | B. |
neurotoxin | | C. |
mycotoxin | | D. |
all of these |
Answer: Option B
Explanation:
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| 14. |
The Bacillus cereus causes gasteroenteritis by the production of an exoenterotoxin which is released in food as a result of |
| A. |
cell growth | | B. |
cell autolysis | | C. |
cell permeation | | D. |
cell damage |
Answer: Option B
Explanation:
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| 15. |
Staphylococcal intoxication is caused by the toxin m the food from |
| A. |
Staphylococcus aureus | | B. |
S. cerevisiae | | C. |
S. thermophillus | | D. |
none of these |
Answer: Option A
Explanation:
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