Microbiology Group I C. botulinum strains generally includes in all types of strains (non-proteolytic) E and F all types of strains (proteolytic)C, D and F all types of strains (proteolytic)A, B and F None of these all types of strains (non-proteolytic) E and F all types of strains (proteolytic)C, D and F all types of strains (proteolytic)A, B and F None of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology The agent(s) which can cause plague is/are Yersinia pestis Proteus mirabilis Pseudomonas aeruginosa All of these Yersinia pestis Proteus mirabilis Pseudomonas aeruginosa All of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following is/are not a gram-positive bacteria? Pseudomonas Mycobacteria Streptococci None of these Pseudomonas Mycobacteria Streptococci None of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following is a food infection? Salmonellois Botulism None of these Staphylococcal intoxication Salmonellois Botulism None of these Staphylococcal intoxication ANSWER DOWNLOAD EXAMIANS APP
Microbiology Gassy spoilage of green olives is usually caused by Clostridium spp Bacillus spp all of these Enterobacter spp Clostridium spp Bacillus spp all of these Enterobacter spp 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 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 Good sanitation should be maintained throughout production and handling ANSWER DOWNLOAD EXAMIANS APP
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