Microbiology of Foods Examination of the presence / absence of organisms refers to incubation of a food suspension in an enrichment medium None of these incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective medium. incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium. incubation of a food suspension in an enrichment medium None of these incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective medium. incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium. 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 Aerobic Colony Count (ACC), is also known as Aerobic plate count (APC) Standard plate count (SPC) All of these Total viable count (TVC) Aerobic plate count (APC) Standard plate count (SPC) All of these Total viable count (TVC) ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods NaCl can act as None of these synergistically if added in excess of optimum level Both (a) and (b) antagonist at optimal concentrations None of these synergistically if added in excess of optimum level Both (a) and (b) antagonist at optimal concentrations ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The different ACC's between food categories reflect the potential shelf life All of these potential for microbial growth during storage expected level of contamination of the raw material potential shelf life All of these potential for microbial growth during storage expected level of contamination of the raw material ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods What are the intrinsic factors for the microbial growth? Moisture Oxidation-Reduction Potential pH All of these Moisture Oxidation-Reduction Potential pH All of these ANSWER DOWNLOAD EXAMIANS APP
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