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Question-1
The factor that is least important to control in order to limit food - borne illness is:
(A)
Presence of pesticides
(B)
Presence of microbes
(C)
Temperature of food
(D)
Time of incubation
Question-2
Salmonella bacteria are usually spread via:
(A)
Raw meats, poultry, and eggs
(B)
Pickled vegetables
(C)
Home - canned vegetables
(D)
Raw vegetables
Question-3
Malaria is caused by a:
(A)
Protozoan
(B)
Fungi
(C)
Virus
(D)
Bacteria
Question-4
Immuno-deficiency syndrome could develop due to:
(A)
Defective liver
(B)
Defective thymus
(C)
AIDS Virus
(D)
Weak immune system
Question-5
The food – borne illness organism often associated with small cuts and boils is:
(A)
Listeria
(B)
Staphylococcus
(C)
C. Botulinum
(D)
Salmonella
Question-6
The organisms used in the process of fermentation:
(A)
Metabolize all the oxygen in food
(B)
Produce water in the food
(C)
Utilize all the nutrients in a food
(D)
Produce products, such as acids, that inhibit the growth of other organisms
Question-7
A good second line of defence is:
(A)
Hospital acquired infections
(B)
Washing of hands
(C)
Immunization
(D)
Infectious agents
Question-8
Which statement about gonorrhea is true?
(A)
The infection is not obvious or painful for men
(B)
The infection is usually obvious and painful for women
(C)
The earliest symptom is a flat, painless sore or blister.
(D)
In women, the infection can invade the cervix
Question-9
Milk that can remain on supermarket shelves, free of microbial growth, for many years has been processed by which of the following methods?
(A)
Use of humectants
(B)
Using antibiotics in animal feed
(C)
Sequestrants
(D)
Aseptic processing
Question-10
AIDS is due to:
(A)
Reduction in number of helper T - cells
(B)
Reduction in number of killer T - cells
(C)
Auto - immunity
(D)
Non - production of interferon's
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Cambridge Secondary Grade 10
IGCSE
Practice in Related Chapters
Feeding
Cells and Tissues
Ecosystems
Population
Transport in Plants
The Chemicals of Living Cells
Sensitivity
Energy For Respiration
How Substances Get In and Out of Cells
Photosynthesis and Nutrition in Plants
Plant Structure and Function
Food and Diet
The Interdependence of Living Organisms
The Human Impact on the Environment
The Blood Circulatory System
Digestion, Absorption and Use of Food
Breathing
Excretion and the Kidneys
Human Reproduction
Reproduction
Classification
Conservation
Micro Organisms
Reproduction in Flowering Plants
Movement and Locomotion
Growth and Development
A Sexual Reproduction and Cloning Plants
The Skeleton, Muscles and Movement
The Senses
Co-ordination
Personal Health
Disease: cause, transmission and control
Genetics
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