Microbiology of Foods Aerobic Colony Count (ACC), is also known as Aerobic plate count (APC) All of these Total viable count (TVC) Standard plate count (SPC) Aerobic plate count (APC) All of these Total viable count (TVC) Standard plate count (SPC) ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The different ACC's between food categories reflect the potential shelf life expected level of contamination of the raw material All of these potential for microbial growth during storage potential shelf life expected level of contamination of the raw material All of these potential for microbial growth during storage ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following is not true for the thermal resistance of the bacterial cells? Cocci are usually more resistant than rods Bacteria that clump considerably or form capsules are difficult to kill Higher the optimal and maximal temperatures for growth, higher the resistance Cells low in lipid content are harder to kill than other cells Cocci are usually more resistant than rods Bacteria that clump considerably or form capsules are difficult to kill Higher the optimal and maximal temperatures for growth, higher the resistance Cells low in lipid content are harder to kill than other cells ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following is true about ISO 2002 method for Salmonella detection? Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn) All of these XLD is the first isolation medium rather than BGA Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn) All of these XLD is the first isolation medium rather than BGA ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods A psychrophilic halophile would be a microbe that prefers warm temperatures and increased amounts of acid cold temperatures and the absence of oxygen cold temperatures and increased amounts of salt warm temperatures and increased amounts of pressure warm temperatures and increased amounts of acid cold temperatures and the absence of oxygen cold temperatures and increased amounts of salt warm temperatures and increased amounts of pressure ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Yeast and mould count determination requires- MacConkey agar violet Red Bile agar nutrient agar acidified potato glucose agar MacConkey agar violet Red Bile agar nutrient agar acidified potato glucose agar ANSWER DOWNLOAD EXAMIANS APP
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