Microbiology of Foods Most spoilage bacteria grow at neutral pH alkaline pH acidic pH any of the pH neutral pH alkaline pH acidic pH any of the pH ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Examination of the presence / absence of organisms refers to incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium. None of these incubation of a food suspension in an enrichment 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 followed by inoculation on to a suitable selective medium. None of these incubation of a food suspension in an enrichment medium incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective 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, yeast extract, glucose, sodium chloride and distilled water peptone, glucose, sodium chloride, agar and distilled water peptone, yeast extract, 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, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Water activity can act as an extrinsic factor All of these a processing factor an intrinsic factor determining the likelihood of microbial proliferation an extrinsic factor All of these a processing factor an intrinsic factor determining the likelihood of microbial proliferation ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The microbiological examination of coliform bacteria in foods preferably use eosine Methylene blue agar all of these violet Red Bile agar MacConkey broth eosine Methylene blue agar all of these violet Red Bile agar MacConkey broth ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The different ACC's between food categories reflect the 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 potential for microbial growth during storage ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS