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Food Illness MCQ Questions & Answers

Food Illness MCQs : This section focuses on the "Food Illness". These Multiple Choice Questions (MCQs) should be practiced to improve the Food Illness skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.




Question 1

The staphylococcal intoxication refers to presence of

A. an enterotoxin
B. neurotoxin
C. mycotoxin
D. All of the above

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Question 2

Group I C. botulinum strains generally includes in

A. all types of strains (proteolytic)A, B and F
B. all types of strains (non-proteolytic) E and F
C. all types of strains (proteolytic)C, D and F
D. none of the above

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Question 3

The botulism intoxication occurs due to

A. an enterotoxin
B. neurotoxin
C. mycotoxin
D. All of the above

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Question 4

Which of the following toxin causing botulism is less toxic to human beings?

A. Type A
B. Type B
C. Type C
D. None of these

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Question 5

The method of successful treatment of botulism prior to appearance of botulism symptoms involve administration of

A. antibiotic
B. analgesic
C. antitoxin
D. antipyretic

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Question 6

The botulism intoxication occurs due to

A. an enterotoxin
B. neurotoxin
C. mycotoxin
D. all of these

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Question 7

The application of Gamma rays destroys botulism toxin. The dose of gamma rays required for this purpose is

A. 73 Gy
B. 73 Rad
C. 7.3 Mrad
D. 173 Rad

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Question 8

A bacterial food intoxication refers to

A. illness caused by presence of pathogens
B. food borne illness caused by the presence of a bacterial toxin formed in food
C. Both A and B
D. None of these

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Question 9

A bacterial food intoxication refers to

A. illness caused by presence of pathogens
B. food borne illness caused by the presence of a bacterial toxin formed in food
C. both (a) and (b)
D. none of the above

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Question 10

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

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Question 11

Which of the following is a food infection?

A. Salmonellois
B. Botulism
C. Staphylococcal intoxication
D. None of these

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Question 12

Botulism is caused by the presence of toxin developed by

A. Clostridium tyrobutyricum
B. Clostridium sporogenes
C. Clostridium botulinum
D. None of these

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Question 13

Which of the following is a food infection?

A. Salmonellois
B. Botulism
C. Staphylococcal intoxication
D. All of the above

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Question 14

Salmonellois is caused by the

A. enterotoxin of Salmonella spp
B. endotoxin of Salmonella spp
C. neurotoxin of Salmonella spp
D. exoenterotoxin of Salmonella spp

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Question 15

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

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Question 16

The staphylococcal intoxication refers to presence of

A. an enterotoxin
B. neurotoxin
C. mycotoxin
D. All of these

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Question 17

Staphylococcal intoxication is caused by the toxin m the food from

A. Staphylococcus aureus
B. S. cerevisiae
C. S. thermophillus
D. None of these

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Question 18

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

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Question 19

Which of the following is true to prevent botulism from smoked fish?

A. The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking
B. Fish should be immediately frozen after packaging and kept frozen
C. Good sanitation should be maintained throughout production and handling
D. All of the above

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Question 20

Group I C. botulinum strains generally includes in

A. all types of strains (proteolytic)A, B and F
B. all types of strains (non-proteolytic) E and F
C. all types of strains (proteolytic)C, D and F
D. None of these

View Answer