C:-Algal blooming
D:-Puffer fish poisoning
Correct Answer:- Option-D
Question58:-Film forming yeast that causes the spoilage of wine is
A:-Candida
B:-Hansenula
C:-Schizosaccharromyces
D:-Albugo
Correct Answer:- Option-B
Question59:-Which among the following is a heterofermentative lactic acid bacteria?
A:-Lactococcus
B:-Streptococcus
:-Leuconostoc
D:-Pediococcus
Correct Answer:- Option-C
Question60:-Select the factors that favour the growth of molds compared to bacteria in fruits
A:-Low carbohydrate content and low pH
B:-High carbohydrate content and low pH
C:-High carbohydrate content and high pH
D:-Low carbohydrate content and high pH
Correct Answer:- Option-B
Question61:-Bacteriocins are used as a food preservative against which of the following?
A:-Gram positive bacteria
-Gram negative bacteria
C:-Yeasts
D:-Fungi
Correct Answer:- Option-B

Question62:-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?

A:-Catechol
B:-Tryptophan
C:-Glycerol
D:-Glucose
Correct Answer:- Option-C
Question63:-Which among the following private enterprise contributed to the development of HACCP?
A:-Nestle
B:-Parle
C:-Pillsbury
D:-Cadbury
Correct Answer:- Option-C
Question64:-Dye reduction test is used for assessing the quality of
A:-Meat
B:-Beer
C:-Wine
D:-Milk
Correct Answer:- Option-D
Question65:-The destructive effect of ozone on bacteria was first noticed by
A:-Kurkowitsch
B:-Metchnikoff
C:-Beijerinck
D:-Paul Earhlich
Correct Answer:- Option-A
Question66:-Which is the step that helps in determining the critical control points in an HACCP system?
A:-Development of a flow chart
B:-Development of a decision tree
C:-Development of a flow diagram
D:-Listing out of potential hazards
Correct Answer:- Option-B
Question67:-Which is the mobile phase in gas chromatography?