MICROBIOLOGY OF FOODS QUIZ

Bacteria that clump considerably or form capsules are difficult to kill

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

neutral pH

acidic pH

alkaline pH

any of the pH

incubation of a food suspension in an enrichment medium

None of these

incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium.

incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective medium.

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

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

peptone, glucose, sodium chloride, agar and distilled water

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

Both (a) and (b)

synergistically if added in excess of optimum level

None of these

antagonist at optimal concentrations

Standard plate count (SPC)

Total viable count (TVC)

Aerobic plate count (APC)

All of these

Maleic acid

Acetic acid

Citric acid

Tartaric acid

MacConkey broth

violet Red Bile agar

eosine Methylene blue agar

all of these

an intrinsic factor determining the likelihood of microbial proliferation

All of these

a processing factor

an extrinsic factor

nutrient agar

MacConkey agar

violet Red Bile agar

acidified potato glucose agar