Microbiology of Foods The different ACC's between food categories reflect the potential shelf life All of these expected level of contamination of the raw material potential for microbial growth during storage potential shelf life All of these expected level of contamination of the raw material potential for microbial growth during storage ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods NaCl can act as synergistically if added in excess of optimum level antagonist at optimal concentrations None of these Both (a) and (b) synergistically if added in excess of optimum level antagonist at optimal concentrations None of these Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following is not true for the thermal resistance of the bacterial cells? Higher the optimal and maximal temperatures for growth, higher the resistance Bacteria that clump considerably or form capsules are difficult to kill Cells low in lipid content are harder to kill than other cells Cocci are usually more resistant than rods Higher the optimal and maximal temperatures for growth, higher the resistance Bacteria that clump considerably or form capsules are difficult to kill Cells low in lipid content are harder to kill than other cells Cocci are usually more resistant than rods ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Aerobic Colony Count (ACC), is also known as Aerobic plate count (APC) All of these Total viable count (TVC) Standard plate count (SPC) Aerobic plate count (APC) All of these Total viable count (TVC) Standard plate count (SPC) ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Plate count of bacteria in foods generally use the plating medium consisting of yeast extract, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride and distilled water peptone, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water yeast extract, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride and distilled water peptone, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The microbiological examination of coliform bacteria in foods preferably use all of these eosine Methylene blue agar violet Red Bile agar MacConkey broth all of these eosine Methylene blue agar violet Red Bile agar MacConkey broth ANSWER DOWNLOAD EXAMIANS APP
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