C:-IMP
D:-Hypoxanthine
Correct Answer:- Option-D
Question64:-Which one of the following statement is/are correct?
(i) Dehydration is a quality problem in frozen fish
(ii) Dun spoilage found in frozen products
(14) Green/Yellow discolouration is quality problem found in some frozen fish
A:-Only (i and ii)
B:-Only (i)
C:-Only (ii and iii)
D:-Only (i and iii)
Correct Answer:- Option-D
Question65:-Direct faecal indicator organism is
A:-Salmonella
B:-Eschericia coli
C:-Staphylococcus
D:-Vibrio Cholera
Correct Answer:- Option-B
Question66:-Which one of the following statement is/are correct?
(i) | Faculative psychrophiles are psychrophiles with temperature range that extend above 20°C
(ii) | Obligate psychrophiles are psychrophiles with temperature range that extend above 20°C
(iii) | Thermophiles grow at elevated temperature above 45°C
A:-Only (i and ii)
B:-Only (i)
C:-Only (i and iii)
D:-Only (iii)
Correct Answer:- Option-C
Question67:-International standards for quality control in seafood is
(i) ۸
(0) BIS
(iii) Codex Alimentarius
(iv) ISO 9000
A:-Both (i, iii and iv)
B:-Only (iii)
C:-Only (iv)
D:-Both (iii and iv)
Correct Answer:- Option-D
Question68:-HACCP is a system which provide
A:-Quality of food
B:-Food Safety
C:-Prevent fraudulent
D:-All of the above
Correct Answer:- Option-B
Question69:-Serratia Salinaria are
A:-Halophobic bacteria
B:-Halotolerant bacteria
C:-Halophilic bacteria
D:-Halotolerant mould
Correct Answer:- Option-C
Question70:-Which one of the following statement is/are correct about a "Decision Tree" in a HACCP system?
(0) It is used to identify hazards
(ii) It is used to identify critical control points
(1) It is used to establish critical limit
(iv) It is used to establish monitoring system
A:-Only (i, ii and iii)
B:-Only (iii and iv)
C:-Only (iv)
D:-Only (ii)
Correct Answer:- Option-D