FOOD MICROBIOLOGY QUIZ 1

Anton van Leeuwenhoek

Who is known as the father of microbiology?

Pasteurization

Louis Pasteur developed which important process?

Sterilize it and kill microorganisms

Lazzaro Spallanzani showed that boiling broth could:

Surgery and antisepsis

Joseph Lister applied Germ Theory in:

Louis Pasteur

Which scientist saved the beer, wine, and silk industries in France?

1864

In what year did Pasteur develop pasteurization?

Maurice Hilleman

The first vaccine for measles was developed by:

Using snow to preserve shrimp

Which of the following was an early food preservation method by the Romans?

Wine and beer

Louis Pasteur demonstrated that heat destroys microbes in:

Leeuwenhoek

The term 'animalcules' was first used by:

Lactic acid bacteria

Which bacteria are commonly used as probiotics?

Molecular techniques

Foodborne pathogenic bacteria are best detected using:

Bread and alcohol fermentation

Saccharomyces cerevisiae is used in:

Pichia

Which yeast causes pellicle formation in beer and wine?

Pigment formation and food discoloration

Rhodotorula is known for:

Milk and Juices

Torulopsis versatilis spoils

Refrigerator temperatures

Psychrophiles grow best at

0-5°C

Psychrotrophic bacteria grow best at

Other living organisms

Parasitic bacteria obtain food from:

High salt concentrations

Halotolerant bacteria survive in:

Low pH (<4.0)

Aciduric bacteria survive at

Joseph Lister

Who is known as the pioneer of antisepsis in surgery?

Mycology

Heinrich Anton de Bary is regarded as the pioneer of.

Smallpox

Edward Jenner is famous for developing the first vaccine against

Silkworms

Agostino Maria Bassi is known for studying contagious diseases of:

Semmelweis

Who was called the "Savior of Mothers" for promoting handwashing in hospitals?

Leprosy

Gerhard Henrik Armauer Hansen is associated with which disease?

Malaria

Charles Louis Alphonse Laveran discovered the parasite responsible for:

General microbiology

Martinus Willem Beijerinck is credited as the pioneer of

Yellow fever

Walter Reed's major contribution to medicine was his work on:

Serology

Emil von Behring is recognized as the pioneer of:

Acetobacter aceti

In 1898, Martinus Beijerinck renamed the organism responsible for vinegar production as:

Alcohol fermentation

Charles Cagniard-Latour was the first to describe the role of yeast in:

Pure yeast cultures for beer fermentation

In 1883, Emil Christian Hansen pioneered the use of.

Contaminated meat

Marie von Ermengem isolated Clostridium botulinum in 1895 from: