Microbiology of Foods Enumeration of microorganism refers to None of these non-selective plating, depending on the test either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar, or non-selective plate, depending on the test None of these non-selective plating, depending on the test either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar, or non-selective plate, depending on the test ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The time temperature combination for HTST paterurization of 71.1°C for 15 sec is selected on the basis of E. coli Coxiella Burnetii C. botulinum B. subtilis E. coli Coxiella Burnetii C. botulinum B. subtilis ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following acid will have higher bacteriostatic effect at a given pH? Maleic acid Acetic acid Tartaric acid Citric acid Maleic acid Acetic acid Tartaric acid Citric acid ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following is true about ISO 2002 method for Salmonella detection? Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn) All of these Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth XLD is the first isolation medium rather than BGA Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn) All of these Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth XLD is the first isolation medium rather than BGA ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Water activity can act as an extrinsic factor an intrinsic factor determining the likelihood of microbial proliferation a processing factor All of these an extrinsic factor an intrinsic factor determining the likelihood of microbial proliferation a processing factor All of these 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 potential for microbial growth during storage All of these potential shelf life expected level of contamination of the raw material potential for microbial growth during storage All of these ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS