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 expected level of contamination of the raw material All of these potential for microbial growth during storage potential shelf life ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following is not true for the thermal resistance of the bacterial cells? Higher the optimal and maximal temperatures for growth, higher the resistance Cells low in lipid content are harder to kill than other cells Bacteria that clump considerably or form capsules are difficult to kill Cocci are usually more resistant than rods Higher the optimal and maximal temperatures for growth, higher the resistance Cells low in lipid content are harder to kill than other cells Bacteria that clump considerably or form capsules are difficult to kill Cocci are usually more resistant than rods ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following acid will have higher bacteriostatic effect at a given pH? Tartaric acid Citric acid Maleic acid Acetic acid Tartaric acid Citric acid Maleic acid Acetic acid 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 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. 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 ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Enumeration of microorganism refers to None of these 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 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 None of these 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 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 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 peptone, 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, yeast extract, glucose, sodium chloride, agar and distilled water peptone, glucose, sodium chloride, agar and distilled water yeast extract, glucose, sodium chloride, agar and distilled water ANSWER DOWNLOAD EXAMIANS APP
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