Quiz on food spoilage
Que 1: Change in Physical and Chemical property of food, making food unfit for Consumption this phenomenon is known as-
a. Food preservation b. Food spoilage
c. Fermentation d. Food packaging
Que 2: which one is perishable food –
a. Fish b. Almond
c. Wheat d. Potato
Que 3: Chemical breakdown of food or decay of organic matter-
a. Putrefaction b. Fermentation
c. Rancidity d. Preservation
Que 4: Intrinsic factors of food are-
a. pH b. Redox potential
c. H2O d. All to the above
Que 5: Bacteria responsible for food spoilage-
a. Mucor b. Torulopsis
c. Acenatobacter d. None
Que 6: Physical Spoilage refers to damaging of food during-
a. Harvesting b. Processing
c. Distribution d. all of the above
Que 7: Chemical reactions in food are responsible for change of-
a. Colour b. Texture
c. Taste d. All of the above
Que 8: Factors Affecting Food Spoilage-
a. Water Content b. Environmental conditions
c. Packaging and storage d. all of the above
Que 9: Sources of Micro-organisms for Food Spoilage-
a. Air, Water and Soil b. Sewage
c. Internal organs of animal d. All of the above
Que 10: Ways to Prevent Food Spoilage-
i. avoid contact with microbes.
ii. Refrigerators are operating at correct temperatures.
iii. keep food in humid place .
a. (i), (ii), (iii) b. (i), (ii)
c. (ii), (iii) d. (i), (iii)
ANSWER:
1. (b) 2. (a) 3. (a) 4. (d) 5. (c) 6. (d) 7. (d) 8. (d) 9. (d) 10. (b)
For detail study click on the link– 
Food Spoilage
microscopiaiwm.com 