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

peptone, yeast extract, glucose, sodium chloride, agar and distilled water
peptone, yeast extract, glucose, sodium chloride and distilled water
yeast extract, glucose, sodium chloride, agar and distilled water
peptone, 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?

Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn)
Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth
All of these
XLD is the first isolation medium rather than BGA

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