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 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 ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Yeast and mould count determination requires- nutrient agar MacConkey agar acidified potato glucose agar violet Red Bile agar nutrient agar MacConkey agar acidified potato glucose agar violet Red Bile agar ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Water activity can act as a processing factor All of these an intrinsic factor determining the likelihood of microbial proliferation an extrinsic factor a processing factor All of these an intrinsic factor determining the likelihood of microbial proliferation an extrinsic factor ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following is true about ISO 2002 method for Salmonella detection? All of these Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn) XLD is the first isolation medium rather than BGA Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth All of these Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn) XLD is the first isolation medium rather than BGA Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth ANSWER DOWNLOAD EXAMIANS APP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
Microbiology of Foods NaCl can act as Both (a) and (b) antagonist at optimal concentrations None of these synergistically if added in excess of optimum level Both (a) and (b) antagonist at optimal concentrations None of these synergistically if added in excess of optimum level ANSWER DOWNLOAD EXAMIANS APP
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