Practice FSSAI-Role, Functions, Initiatives Questions and Answers

• _________bacteria causes blackening of pickle.
• canning temperature for low acid food is________ 
• secondary metabolite are produced during --------- of bacterial growth
• _________number of phase are there in the growth cycle of bacteria.
• Match the following Spoilage changes in milk causative organism Blue milk i) pseudomonas synxantha Yellow milk ii) pseudomonas s...
• Deficiency of which vitamin causes scurvy disease in human beings
• Match the following
• Match the following: 
• Match the following:
• Match the following:
• Pasteurization is a heat treatment that kills………microorganisms
• Element that act as an antioxidant and have synergistic effect with Vitamin E is
• The main macronutrient that is a part of vitamins and enzymes is
• The macronutrient which is a structural component of the cell wall and activates the enzymes is
• Which of the following groups of substances are macronutrients?
• Which of the following are the micronutrients?
• The elements present in the carbohydrates are
• 1g glucose provides how much energy.
• When consuming carbs, the body converts them into ____.
• Which organ of human body stores glucose in the form of glycogen?
• Enzyme hydrolyzing bacterial cell wall is called
• Bacillus is an example of
• Which statement is true about bacterial spore?
• Thermal death time is
• Temperature required for pasteurization is
• The method in which the cells are frozen dehydrated is called
• Separation of a single bacterial colony is called
• Biological Oxygen Demand (BOD) is a measure of:
• Mycotoxins are formed during the end of
• Penicillin is a
• E.coli produce which type of toxins?
• Microorganisms involves in Vinegar fermentation is/are
• As pergillus niger is used generally for the production of
• Pectinase is industrially produced from
• For α- amylase production the micro-organism required is
• Putting commercially sterile goods in sterile containers is referred to as
• The aseptic packaging's sealing is referred to as
• Which of the subsequent procedures is not a part of aseptic packaging?
• The first attempt at aseptic food packing was made in
• Sterilization using irradiation is done by ________