MAFSU – BVSc & A.H. -3rd Year Paper on Veterinary Public Health & Epidemiology – Paper – I – 2015-16
| Sr. No | Questions with multiple options |
| 1. | Points in food production starting from raw state through processing and shipping to consumption at which potential hazard can be controlled or eliminated are _____
(a) Critical hazard point (b) Critical analysis point (c) Critical control point (d) HACCP |
| 2. | Method of preservation of milk by which is shelf life is extended to few months is _____
(a) Pasteurization (b) Refrigeration (c) Lactoperoxidase system (d) UHT treatment |
| 3. | According to BIS, Standard Plate Count (SPC) of less than 2 lakhs per ml of milk is considered to be ____
(a) Very good (b) Good (c) Fair (d) Poor |
| 4. | Gerber test is a method of choice for detecting _____
(a) Fat content of milk (b) Freezing point of milk (c) Specific gravity of milk (d) None of these |
| 5. | Colouring agents used for adulteration of milk are _____
(a) Starch (b) Gelatin (c) Annatto (d) Sodium bicarbonate |
| 6. | Clot on boiling test is used for determining _____
(a) Acidity in milk (b) Number of viable micro organisms in milk (c) Cleanliness of milk (d) None of these |
| 7. | Meat of calves which are exclusively fed on milk and slaughtered at the age of 2-4 months when they weigh about 70kg are ______
(a) Veal (b) Barley beef (c) Bobby calves (d) None of these |
| 8. | Deposition of subcutaneous fat in flesh which is white soft and greasy consistency is a characteristic of ____
(a) Mutton (b) Pork (c) Beef (d) Buffalo meat |
| 9. | Trichinosis is an important ________
(a) Milk borne disease (b) Meat borne disease (c) None of these (d) Both a and b |
| 10. | Bacteria which is more important in cooked and ready to eat meat products and which can grow and multiply at low temperature is _____
(a) Staphylococcus aureus (b) Campylobacter jejuni (c) Listeria monocytogenes (d) None of these |
| Data Collected By – K. Jeyanthi | |
| Published On – 9th May 2022 | |
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