MICROBIOLOGY OF FOODS QUIZ

catalase activity

coagulase activity

protease activity

none of these

All of these

XLD is the first isolation medium rather than BGA

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Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth

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.

eosine Methylene blue agar

violet Red Bile agar

all of these

MacConkey broth

All of these

Standard plate count (SPC)

Total viable count (TVC)

Aerobic plate count (APC)

Moisture

All of these

Oxidation-Reduction Potential

pH

any of the pH

neutral pH

alkaline pH

acidic pH

Cocci are usually more resistant than rods

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

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

Bacteria that clump considerably or form capsules are difficult to kill

Tartaric acid

Maleic acid

Acetic acid

Citric acid

All of these

potential shelf life

expected level of contamination of the raw material

potential for microbial growth during storage