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Microbiology of Foods

Microbiology of Foods
Most spoilage bacteria grow at

alkaline pH
any of the pH
acidic pH
neutral pH

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

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

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

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

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

catalase activity
protease activity
coagulase activity
none of these

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Microbiology of Foods
Water activity can act as

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

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MORE MCQ ON Microbiology of Foods

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