Botulism is caused by
(a) Clostridium botulinum
(b) All Clostridium species
(c) Clostridium tetanai
(d) Clostridium subtil is
Everyday Science MCQs
Common food poisoning microbes are
(a) Clostridium and Salmonella
(b) Clostridium and E.coli
(c) E.coli and Salmonella
(d) Clostridium and Streptococcus
Normally bacteria stop division
(a) at 10 degree celcius
(b) at 5 degree celcius
(c) at 0 degree celcius
(d) at 20 degree celcius
Pasteurization is a
(a) low temperature treatment
(b) steaming treatment
(c) high temperature treatment
(d) low and high temperature treatment
Food preservation involves
(a) increasing shelf life of food
(b) ensuring safety for human consumption
(c) both a and b
(d) none of these
The blood glucose level is raised by the following except: (CSS 2004)
(a) carbohydrates
(b) cholesterol
(c) insulin
(d) epinephrine
The undesirable change in a food that makes it unsafe for human consumption is referred as
(a) food decay
(b) food spoilage
(c) food loss
(d) all of the above
Under normal conditions Orchid can be stored up to 2 weeks at
(a) 2-4°C
(b) 5-7°C
(c) 10-12°C
(d) 1°C
Degreening is not applicable in
(a) Banana
(b) Guava
(c) Mango
(d) Citurs
In cucumber, chilling- injury symptoms are occurred at:
(A) <7°C
(b) 7°C
(c) 10°C
(d) >10°C