MICROBIOLOGY OF FOODS QUIZ

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, or non-selective plate, depending on the test

either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar

Cells low in lipid content are harder to kill than other cells

Cocci are usually more resistant than rods

Higher the optimal and maximal temperatures for growth, higher the resistance

Bacteria that clump considerably or form capsules are difficult to kill

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Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth

XLD is the first isolation medium rather than BGA

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 followed by inoculation on to a non-selective medium.

incubation of a food suspension in an enrichment medium

All of these

Oxidation-Reduction Potential

Moisture

pH

peptone, glucose, sodium chloride, agar and distilled water

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

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

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

any of the pH

acidic pH

neutral pH

alkaline pH

violet Red Bile agar

acidified potato glucose agar

MacConkey agar

nutrient agar

cold temperatures and increased amounts of salt

warm temperatures and increased amounts of acid

cold temperatures and the absence of oxygen

warm temperatures and increased amounts of pressure

a processing factor

an extrinsic factor

an intrinsic factor determining the likelihood of microbial proliferation

All of these