Microbiology of Foods Most spoilage bacteria grow at alkaline pH acidic pH neutral pH any of the pH alkaline pH acidic pH neutral pH any of the pH ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following is true about ISO 2002 method for Salmonella detection? XLD is the first isolation medium rather than BGA Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn) All of these Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth XLD is the first isolation medium rather than BGA Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn) All of these Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following acid will have higher bacteriostatic effect at a given pH? Acetic acid Tartaric acid Maleic acid Citric acid Acetic acid Tartaric acid Maleic acid Citric acid ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods What are the intrinsic factors for the microbial growth? All of these Oxidation-Reduction Potential pH Moisture All of these Oxidation-Reduction Potential pH Moisture ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Water activity can act as an intrinsic factor determining the likelihood of microbial proliferation All of these a processing factor an extrinsic factor an intrinsic factor determining the likelihood of microbial proliferation All of these a processing factor an extrinsic factor 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 C. botulinum Coxiella Burnetii B. subtilis E. coli C. botulinum Coxiella Burnetii B. subtilis ANSWER DOWNLOAD EXAMIANS APP
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