Microbiology of Foods
Plate count of bacteria in foods generally use the plating medium consisting of

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

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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Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth

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Microbiology of Foods
Enumeration of microorganism refers to

None of these
non-selective plating, depending on the test
either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar
either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar, or non-selective plate, depending on the test

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Microbiology of Foods
Which of the following is not true for the thermal resistance of the bacterial cells?

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

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