Microbiology Gram-positive bacteria, responsible for food poisoning, is/are all of these Clostridia Pseudomonas Mycoplasmas all of these Clostridia Pseudomonas Mycoplasmas ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following is true to prevent botulism from smoked fish? Fish should be immediately frozen after packaging and kept frozen 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 All of these Fish should be immediately frozen after packaging and kept frozen 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 All of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Blackening in pickles occurs due to None of these the formation of hydrogen sulfide by bacteria both (a) and (b) growth of Pencillium None of these the formation of hydrogen sulfide by bacteria both (a) and (b) growth of Pencillium ANSWER DOWNLOAD EXAMIANS APP
Microbiology Spirochaetes exhibit corkscrew-like rotatory movement translatory motion flexion and extension motility All of these corkscrew-like rotatory movement translatory motion flexion and extension motility All of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Thermus thermopiles is a gram negative archebacteria gram positive eubacteria gram positive archebacteria gram negative eubacteria gram negative archebacteria gram positive eubacteria gram positive archebacteria gram negative eubacteria ANSWER DOWNLOAD EXAMIANS APP
Microbiology Botulism is caused by the presence of toxin developed by Clostridium sporogenes Clostridium botulinum none of these Clostridium tyrobutyricum Clostridium sporogenes Clostridium botulinum none of these Clostridium tyrobutyricum ANSWER DOWNLOAD EXAMIANS APP
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