MICROBIOLOGY OF FOODS QUIZ

Total viable count (TVC)

Standard plate count (SPC)

All of these

Aerobic plate count (APC)

pH

Oxidation-Reduction Potential

All of these

Moisture

all of these

MacConkey broth

eosine Methylene blue agar

violet Red Bile agar

potential shelf life

expected level of contamination of the raw material

potential for microbial growth during storage

All of these

acidic pH

neutral pH

alkaline pH

any of the pH

synergistically if added in excess of optimum level

Both (a) and (b)

antagonist at optimal concentrations

None of these

Acetic acid

Maleic acid

Tartaric acid

Citric acid

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Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth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

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

warm temperatures and increased amounts of pressure

cold temperatures and increased amounts of salt

cold temperatures and the absence of oxygen

warm temperatures and increased amounts of acid

a processing factor

an extrinsic factor

All of these

an intrinsic factor determining the likelihood of microbial proliferation