MICROBIOLOGY OF FOODS QUIZ

acidic pH

alkaline pH

any of the pH

neutral pH

B. subtilis

E. coli

C. botulinum

Coxiella Burnetii

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 followed by inoculation on to a suitable selective medium.

None of these

incubation of a food suspension in an enrichment medium

cold temperatures and increased amounts of salt

warm temperatures and increased amounts of pressure

cold temperatures and the absence of oxygen

warm temperatures and increased amounts of acid

eosine Methylene blue agar

all of these

violet Red Bile agar

MacConkey broth

expected level of contamination of the raw material

All of these

potential shelf life

potential for microbial growth during storage

non-selective plating, depending on the test

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

Bacteria that clump considerably or form capsules are difficult to kill

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

Total viable count (TVC)

Standard plate count (SPC)

Aerobic plate count (APC)

All of these

Oxidation-Reduction Potential

All of these

pH

Moisture