Microbiology of Foods The different ACC's between food categories reflect the potential for microbial growth during storage All of these expected level of contamination of the raw material potential shelf life potential for microbial growth during storage All of these expected level of contamination of the raw material potential shelf life ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods A psychrophilic halophile would be a microbe that prefers warm temperatures and increased amounts of pressure warm temperatures and increased amounts of acid cold temperatures and increased amounts of salt cold temperatures and the absence of oxygen warm temperatures and increased amounts of pressure warm temperatures and increased amounts of acid cold temperatures and increased amounts of salt cold temperatures and the absence of oxygen ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Most spoilage bacteria grow at alkaline pH acidic pH any of the pH neutral pH alkaline pH acidic pH any of the pH neutral pH ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Water activity can act as a processing factor an extrinsic factor 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 ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following is true about ISO 2002 method for Salmonella detection? Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn) XLD is the first isolation medium rather than BGA All of these Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn) XLD is the first isolation medium rather than BGA All of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The time temperature combination for HTST paterurization of 71.1°C for 15 sec is selected on the basis of Coxiella Burnetii E. coli C. botulinum B. subtilis Coxiella Burnetii E. coli C. botulinum B. subtilis ANSWER DOWNLOAD EXAMIANS APP
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