Microbiology Gassy spoilage of green olives is usually caused by Clostridium spp Enterobacter spp Bacillus spp all of these Clostridium spp Enterobacter spp Bacillus spp all of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology The media which serve(s) as enrichment media for Salmonella is/are All of these Selenite-F broth Tetrathionate broth Brilliant green tetrathionate broth All of these Selenite-F broth Tetrathionate broth Brilliant green tetrathionate broth ANSWER DOWNLOAD EXAMIANS APP
Microbiology The Bacillus cereus causes gasteroenteritis by the production of an exoenterotoxin which is released in food as a result of cell autolysis cell growth cell damage cell permeation cell autolysis cell growth cell damage cell permeation ANSWER DOWNLOAD EXAMIANS APP
Microbiology Bacteria are saprophytic hyper parasitic symbiotic all of these saprophytic hyper parasitic symbiotic all of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Cloudiness of brine of glass-packed olives may be caused by film yeasts or moulds if air is available All of these the lactics if fermentation of residual sugar resumes salt-tolerant bacteria film yeasts or moulds if air is available All of these the lactics if fermentation of residual sugar resumes salt-tolerant bacteria ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following is true to prevent botulism from smoked fish? Good sanitation should be maintained throughout production and handling 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 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 ANSWER DOWNLOAD EXAMIANS APP
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