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Microbiology of Foods

Microbiology of Foods
Most spoilage bacteria grow at

any of the pH
alkaline pH
neutral pH
acidic pH

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Microbiology of Foods
Yeast and mould count determination requires-

violet Red Bile agar
MacConkey agar
acidified potato glucose agar
nutrient agar

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Microbiology of Foods
NaCl can act as

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

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Microbiology of Foods
The different ACC's between food categories reflect the

expected level of contamination of the raw material
potential for microbial growth during storage
potential shelf life
All of these

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Microbiology of Foods
Suspected colonies of Staphylococcus aureus when grown on Baird-Parker medium shall show

coagulase activity
protease activity
none of these
catalase activity

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Microbiology of Foods
Water activity can act as

All of these
an intrinsic factor determining the likelihood of microbial proliferation
an extrinsic factor
a processing factor

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