Microbiology
Arrange the potencies of toxin in descending order of the following canned foods

corn> string bean>peas>spinach
corn> spinach> peas>string beans
corn> peas>string beans>spinach
peas>string beans>spinach> corn

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Microbiology
Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?

None of these
They may improve texture of the pickle
These markedly stimulate or inhibit the acid forming bacteria
They may be source of considerable numbers of undesirable micro-organisms and cause off-fermentations or spoilage of pickles

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