Microbiology of Foods
The different ACC's between food categories reflect the

expected level of contamination of the raw material
All of these
potential for microbial growth during storage
potential shelf life

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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
Bacteria that clump considerably or form capsules are difficult to kill
Cocci are usually more resistant than rods

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