Microbiology of Foods The different ACC's between food categories reflect the expected level of contamination of the raw material potential shelf life All of these potential for microbial growth during storage expected level of contamination of the raw material potential shelf life All of these potential for microbial growth during storage ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The microbiological examination of coliform bacteria in foods preferably use MacConkey broth all of these violet Red Bile agar eosine Methylene blue agar MacConkey broth all of these violet Red Bile agar eosine Methylene blue agar 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, 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 None of these 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 None of these 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. incubation of a food suspension in an enrichment medium None of these 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. 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 C. botulinum Coxiella Burnetii E. coli B. subtilis C. botulinum Coxiella Burnetii E. coli ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Yeast and mould count determination requires- MacConkey agar violet Red Bile agar acidified potato glucose agar nutrient agar MacConkey agar violet Red Bile agar acidified potato glucose agar nutrient agar ANSWER DOWNLOAD EXAMIANS APP
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