Microbiology of Foods The different ACC's between food categories reflect the 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 potential for microbial growth during storage 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 Enumeration of microorganism refers to 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 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 ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Yeast and mould count determination requires- nutrient agar acidified potato glucose agar violet Red Bile agar MacConkey agar nutrient agar acidified potato glucose agar violet Red Bile agar MacConkey agar 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
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 Coxiella Burnetii C. botulinum E. coli B. subtilis Coxiella Burnetii C. botulinum E. coli ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS