Microbiology of Foods NaCl can act as antagonist at optimal concentrations None of these Both (a) and (b) synergistically if added in excess of optimum level antagonist at optimal concentrations None of these Both (a) and (b) synergistically if added in excess of optimum level ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following is not true for the thermal resistance of the bacterial cells? Bacteria that clump considerably or form capsules are difficult to kill Higher the optimal and maximal temperatures for growth, higher the resistance Cells low in lipid content are harder to kill than other cells Cocci are usually more resistant than rods Bacteria that clump considerably or form capsules are difficult to kill Higher the optimal and maximal temperatures for growth, higher the resistance Cells low in lipid content are harder to kill than other cells Cocci are usually more resistant than rods ANSWER DOWNLOAD EXAMIANS APP
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 potential for microbial growth during storage All of these potential shelf life expected level of contamination of the raw material ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Most spoilage bacteria grow at any of the pH acidic pH alkaline pH neutral pH any of the pH acidic pH alkaline pH neutral pH 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 B. subtilis E. coli C. botulinum Coxiella Burnetii B. subtilis E. coli C. botulinum Coxiella Burnetii ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods What are the intrinsic factors for the microbial growth? Oxidation-Reduction Potential All of these Moisture pH Oxidation-Reduction Potential All of these Moisture pH ANSWER DOWNLOAD EXAMIANS APP
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