Microbiology of Foods Most spoilage bacteria grow at neutral pH any of the pH alkaline pH acidic pH neutral pH any of the pH alkaline pH acidic pH ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Water activity can act as an extrinsic factor All of these an intrinsic factor determining the likelihood of microbial proliferation a processing factor an extrinsic factor All of these an intrinsic factor determining the likelihood of microbial proliferation a processing factor ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following is not true for the thermal resistance of the bacterial cells? Cells low in lipid content are harder to kill than other cells Bacteria that clump considerably or form capsules are difficult to kill Higher the optimal and maximal temperatures for growth, higher the resistance Cocci are usually more resistant than rods Cells low in lipid content are harder to kill than other cells Bacteria that clump considerably or form capsules are difficult to kill Higher the optimal and maximal temperatures for growth, higher the resistance Cocci are usually more resistant than rods ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Plate count of bacteria in foods generally use the plating medium consisting of peptone, glucose, sodium chloride, agar and distilled water yeast extract, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water peptone, glucose, sodium chloride, agar and distilled water yeast extract, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The time temperature combination for HTST paterurization of 71.1°C for 15 sec is selected on the basis of E. coli Coxiella Burnetii B. subtilis C. botulinum E. coli Coxiella Burnetii B. subtilis C. botulinum ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods NaCl can act as synergistically if added in excess of optimum level Both (a) and (b) antagonist at optimal concentrations None of these synergistically if added in excess of optimum level Both (a) and (b) antagonist at optimal concentrations None of these ANSWER DOWNLOAD EXAMIANS APP
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