MICROBIOLOGY OF FOODS QUIZ

a processing factor

an extrinsic factor

All of these

an intrinsic factor determining the likelihood of microbial proliferation

Aerobic plate count (APC)

All of these

Standard plate count (SPC)

Total viable count (TVC)

MacConkey broth

violet Red Bile agar

eosine Methylene blue agar

all of these

All of these

potential shelf life

expected level of contamination of the raw material

potential for microbial growth during storage

acidified potato glucose agar

violet Red Bile agar

nutrient agar

MacConkey agar

coagulase activity

protease activity

none of these

catalase activity

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.

incubation of a food suspension in an enrichment medium

None of these

antagonist at optimal concentrations

Both (a) and (b)

synergistically if added in excess of optimum level

None of these

Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn)

XLD is the first isolation medium rather than BGA

All of these

Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth

cold temperatures and increased amounts of salt

cold temperatures and the absence of oxygen

warm temperatures and increased amounts of acid

warm temperatures and increased amounts of pressure