Microbiology of Foods The different ACC's between food categories reflect the potential shelf life expected level of contamination of the raw material potential for microbial growth during storage All of these potential shelf life expected level of contamination of the raw material potential for microbial growth during storage All of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Most spoilage bacteria grow at any of the pH acidic pH alkaline pH neutral pH any of the pH acidic pH alkaline pH neutral pH ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Enumeration of microorganism refers to 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 None of these non-selective plating, depending on the test 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 None of these non-selective plating, depending on the test 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, yeast extract, glucose, sodium chloride, agar and distilled water yeast extract, glucose, sodium chloride, agar and distilled water peptone, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water yeast extract, glucose, sodium chloride, agar and distilled water peptone, glucose, sodium chloride, agar and distilled water 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 B. subtilis E. coli C. botulinum Coxiella Burnetii B. subtilis E. coli C. botulinum Coxiella Burnetii ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods NaCl can act as None of these synergistically if added in excess of optimum level antagonist at optimal concentrations Both (a) and (b) None of these synergistically if added in excess of optimum level antagonist at optimal concentrations Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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