Microbiology
Shriveling in fermented pickles results from the physical effect of

all of these
too strong vinegar solution
too strong sugar solution
too strong salt solution

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Microbiology
Which of the following is true to prevent botulism from smoked fish?

All of these
The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking
Good sanitation should be maintained throughout production and handling
Fish should be immediately frozen after packaging and kept frozen

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