Microbiology
Heat-labile enterotoxin of Escherichia coli activates

none of these
both (a) and (b)
adenylate cyclase
guanylate cyclase

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

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

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