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Microbiology of Foods

Microbiology of Foods
Most spoilage bacteria grow at

neutral pH
acidic pH
any of the pH
alkaline pH

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Microbiology of Foods
The microbiological examination of coliform bacteria in foods preferably use

violet Red Bile agar
all of these
eosine Methylene blue agar
MacConkey broth

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Microbiology of Foods
NaCl can act as

Both (a) and (b)
synergistically if added in excess of optimum level
antagonist at optimal concentrations
None of these

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Microbiology of Foods
Aerobic Colony Count (ACC), is also known as

Total viable count (TVC)
All of these
Standard plate count (SPC)
Aerobic plate count (APC)

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Microbiology of Foods
What are the intrinsic factors for the microbial growth?

Moisture
Oxidation-Reduction Potential
pH
All of these

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Microbiology of Foods
The time temperature combination for HTST paterurization of 71.1°C for 15 sec is selected on the basis of

Coxiella Burnetii
E. coli
C. botulinum
B. subtilis

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MORE MCQ ON Microbiology of Foods

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