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

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

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Microbiology
Which of the following is true to prevent botulism from smoked fish?

Fish should be immediately frozen after packaging and kept frozen
All of these
The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking
Good sanitation should be maintained throughout production and handling

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