Question

Match the characteristics (List-I) with its source microorganisms (List-II).
List-I:
(A). Rancidity
(B). Faecal source
(C). Enterotoxin
(D). Mycotoxin
List-II:
(I). Staphylococcus aureus
(II). Aspergillus flavus
(III). Coliforms
(IV). Pseudomonas fragi
Choose the correct answer from the options given below:

• A. (A)-(I), (B)-(II), (C)-(III), (D)-(IV)
• B. (A)-(IV), (B)-(III), (C)-(I), (D)-(II)
• C. (A)-(IV), (B)-(III), (C)-(II), (D)-(I)
• D. (A)-(III), (B)-(IV), (C)-(I), (D)-(II)

Hint:

Remember that Aspergillus flavus is the well-known producer of aflatoxins (D-II), and coliforms are the classic indicators of fecal contamination (B-III).

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Food microbiology tracks specific indicator organisms, spoilage agents, and toxins to identify the sources and pathways of contamination in dairy processing.

Step 2: Detailed Explanation:
Let us match the characteristics in List-I with their source microorganisms in List-II:

• (A) Rancidity: Psychrotrophic bacteria like (IV) Pseudomonas fragi produce highly active, heat-resistant extracellular lipases that hydrolyze milk lipids, causing lipolytic rancidity. Thus, \(A \rightarrow \text{IV}\).

• (B) Faecal source: (III) Coliforms (like E. coli) reside in the intestinal tracts of warm-blooded animals and are used globally as indicators of direct or indirect fecal contamination. Thus, \(B \rightarrow \text{III}\).

• (C) Enterotoxin: (I) Staphylococcus aureus is a primary pathogen of concern that synthesizes heat-stable enterotoxins during growth in food, causing staphylococcal food poisoning. Thus, \(C \rightarrow \text{I}\).

• (D) Mycotoxin: (II) Aspergillus flavus is a common mold that produces aflatoxins, which are highly carcinogenic and toxic mycotoxins. Thus, \(D \rightarrow \text{II}\).
This results in the matching sequence: (A)-(IV), (B)-(III), (C)-(I), (D)-(II).

Step 3: Final Answer
The correct matching sequence is (A)-(IV), (B)-(III), (C)-(I), (D)-(II).