Microbiology of Foods Most spoilage bacteria grow at acidic pH any of the pH alkaline pH neutral pH acidic pH any of the pH alkaline pH neutral pH ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The different ACC's between food categories reflect the potential for microbial growth during storage expected level of contamination of the raw material potential shelf life All of these potential for microbial growth during storage expected level of contamination of the raw material potential shelf life All of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Examination of the presence / absence of organisms refers to None of these incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium. incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective medium. incubation of a food suspension in an enrichment medium None of these incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium. incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective medium. incubation of a food suspension in an enrichment medium ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Plate count of bacteria in foods generally use the plating medium consisting of yeast extract, glucose, sodium chloride, agar and distilled water peptone, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride and distilled water yeast extract, glucose, sodium chloride, agar and distilled water peptone, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride and distilled water ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods NaCl can act as antagonist at optimal concentrations Both (a) and (b) None of these synergistically if added in excess of optimum level antagonist at optimal concentrations Both (a) and (b) None of these synergistically if added in excess of optimum level ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods A psychrophilic halophile would be a microbe that prefers warm temperatures and increased amounts of acid cold temperatures and the absence of oxygen cold temperatures and increased amounts of salt warm temperatures and increased amounts of pressure warm temperatures and increased amounts of acid cold temperatures and the absence of oxygen cold temperatures and increased amounts of salt warm temperatures and increased amounts of pressure ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS