MICROBIOLOGY OF FOODS QUIZ

MacConkey agar

violet Red Bile agar

nutrient agar

acidified potato glucose agar

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Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth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

cold temperatures and the absence of oxygen

warm temperatures and increased amounts of pressure

cold temperatures and increased amounts of salt

warm temperatures and increased amounts of acid

Citric acid

Tartaric acid

Maleic acid

Acetic acid

an extrinsic factor

an intrinsic factor determining the likelihood of microbial proliferation

a processing factor

All of these

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.

incubation of a food suspension in an enrichment medium

Cocci are usually more resistant than rods

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

Bacteria that clump considerably or form capsules are difficult to kill

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

None of these

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

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

non-selective plating, depending on the test

Moisture

pH

All of these

Oxidation-Reduction Potential

neutral pH

alkaline pH

any of the pH

acidic pH