Microbiology of Foods The different ACC's between food categories reflect the expected level of contamination of the raw material All of these potential shelf life potential for microbial growth during storage expected level of contamination of the raw material All of these potential shelf life potential for microbial growth during storage ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following is not true for the thermal resistance of the bacterial cells? Cells low in lipid content are harder to kill than other cells Higher the optimal and maximal temperatures for growth, higher the resistance Cocci are usually more resistant than rods Bacteria that clump considerably or form capsules are difficult to kill Cells low in lipid content are harder to kill than other cells Higher the optimal and maximal temperatures for growth, higher the resistance Cocci are usually more resistant than rods Bacteria that clump considerably or form capsules are difficult to kill ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Examination of the presence / absence of organisms refers to 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 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 incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective medium. ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Plate count of bacteria in foods generally use the plating medium consisting of peptone, yeast extract, glucose, sodium chloride and distilled water peptone, glucose, sodium chloride, agar and distilled water yeast extract, glucose, sodium chloride, agar and distilled water peptone, 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 yeast extract, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Water activity can act as All of these an intrinsic factor determining the likelihood of microbial proliferation a processing factor an extrinsic factor All of these an intrinsic factor determining the likelihood of microbial proliferation a processing factor an extrinsic factor ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following acid will have higher bacteriostatic effect at a given pH? Acetic acid Maleic acid Citric acid Tartaric acid Acetic acid Maleic acid Citric acid Tartaric acid ANSWER DOWNLOAD EXAMIANS APP
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