Below are the scanned copy of Kerala Public Service Commission (KPSC) Question Paper with answer keys of Exam Name 'Microbiologist - Food Safety (Govt. Analytical Laboratory) ' And exam conducted in the year 2022. And Question paper code was '27/2022'. Medium of question paper was in Malayalam or English . Booklet Alphacode was 'A'. Answer keys are given at the bottom, but we suggest you to try answering the questions yourself and compare the key along wih to check your performance. Because we would like you to do and practice by yourself.
Asexual reproductive structures of Zygomycetes are
A) Sporangiospore 8) Ascospore C) Basidiospore D) Fungi imperfecti
Which method of peripheral smear examination is useful for species identification of
A) Thick smear B) Thin smear C) QBC D) Both thick and thin
Kala azar is transmitted to humans by the bite of
A) Mosquito B) Tsetse fly C) Tick D) Sand fly
A yeast genus commonly found in fresh ground beef, poultry, kefir grains and ೦೩೦೦
beans, whose generic name means ‘shining white’
A) Pichia B) Candida C) Saccharomyces D) Rhodotorula
Depression in pH value of meat upon completion of rigor mortis is due to the conversion
of 1% glycogen to
A) Sialic acid B) Acetic acid C) Lactic acid D) Gluconic acid
Choose the correct statement.
A) At any temperature the ability of micro-organism to grow is reduced as the water
activity is lowered.
B) Range of water activity over which growth occurs is greatest at the optimum
temperature of growth.
C) The presence of nutrients increases the range of water activity over which the
organisms can survive.
D) All of these
Which of the following is not a prebiotic ?
A) Inulin B) Fructooligosaccharide C) Lactose D) Lactulose
produced during colonic fermentation determine the pH of colonic lumen.
A) Short chain fatty acids B) Lactic acid
C) Both (A) and (B) D) None
12-D concept is related to the probability of survival of in foods.
A) Clostridium botulinum B) Bacillus strearothermophilus
C) Brevibacterium D) All of these
The presence of in Modified Atmospheric Package (MAP) gases can
reduce the risk of botulism in seafood.
A) Oxygen B) Hydrogen C) Helium D) Nitrogen
The Z value for most of the bacteria ranges between
A) 40 - 70°C 8) 30 - 40°C C) 20- 25°C 0) 5- 10°C