Question:
Vibrio parahaemolyticus can grow in _______ NaCl.
Vibrio parahaemolyticus can grow in _______ NaCl.
Show Hint
Because Vibrio parahaemolyticus is halophilic, it is highly sensitive to distilled water and low-salinity environments, which cause the bacterial cells to lyse.
Updated On: Jul 10, 2026
- 0.0%
- 2.0%
- 4.0%
- 7.0%
Show Solution
Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Vibrio parahaemolyticus is a marine bacterium known for causing gastroenteritis.
It is halophilic (salt-loving) and requires sodium chloride (\(NaCl\)) for its metabolic activity and structural integrity.
Step 2: Detailed Explanation:
Because Vibrio parahaemolyticus is halophilic, it has an absolute requirement for salt and cannot grow in the complete absence of salt (\(0.0\%\) \(NaCl\)).
It grows optimally in media containing \(1.0\%\) to \(3.0\%\) \(NaCl\) and can tolerate higher salt concentrations up to \(7.0\%\) or even \(8.0\%\) \(NaCl\).
Of the given options, \(7.0\%\) represents the high salt concentration in which this halophile can still actively grow, whereas it fails to grow at \(0.0\%\) \(NaCl\).
Step 3: Final Answer:
Therefore, Vibrio parahaemolyticus is capable of growing in saline environments containing up to \(7.0\%\) \(NaCl\).
Was this answer helpful?
0
0
Top ICAR AIEEA Food Science and Technology Questions
- What is the typical bond angle between hydrogen and oxygen atoms in a water molecule?
- Which conditions are favorable for the formation of acrylamide in foods?
Match List-I with List-II.
List-I (Chemical Compound) List-II (Source) (A) Inulin (I) Acacia tree (B) Sodium Alginate (II) Red algae (C) Gum arabica (III) Chicory root (D) Carrageenan (IV) Brown algae Choose the correct answer from the options given below.
- Arrange the following HACCP principles in the correct sequence as per their implementation:
(A). Conduct a hazard analysis
(B). Establish critical control points (CCPs)
(C). Establish corrective actions
(D). Establish monitoring procedures
(E). Establish verification procedures
(F). Establish record-keeping and documentation procedures
Choose the correct answer from the options given below: - Which of the following flavonoids is incorrectly grouped with its food source?
(A). Naringin-Citrus
(B). Quercetin-Onion
(C). Kaempferol-Broccoli
(D). Genistein-Berries
Choose the correct answer from the options given below:
View More Questions
Top ICAR AIEEA Food Safety Questions
- Arrange the following HACCP principles in the correct sequence as per their implementation:
(A). Conduct a hazard analysis
(B). Establish critical control points (CCPs)
(C). Establish corrective actions
(D). Establish monitoring procedures
(E). Establish verification procedures
(F). Establish record-keeping and documentation procedures
Choose the correct answer from the options given below: - HACCP principles were introduced by which of the following organizations?
- --------- is a spanish wine, matured at high temperature by placing the filled barrels for 3 to 4 months.
- The fermented fish product called Ngari is from _______
- The major pigments of black grape anthocyanins are _______
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions