Microbiology of Foods The different ACC's between food categories reflect the All of these expected level of contamination of the raw material potential for microbial growth during storage potential shelf life All of these expected level of contamination of the raw material potential for microbial growth during storage potential shelf life ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Examination of the presence / absence of organisms refers to 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 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 followed by inoculation on to a non-selective medium. incubation of a food suspension in an enrichment 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 Suspected colonies of Staphylococcus aureus when grown on Baird-Parker medium shall show catalase activity none of these protease activity coagulase activity catalase activity none of these protease activity coagulase activity ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Aerobic Colony Count (ACC), is also known as All of these Standard plate count (SPC) Total viable count (TVC) Aerobic plate count (APC) All of these Standard plate count (SPC) Total viable count (TVC) Aerobic plate count (APC) 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 yeast extract, glucose, sodium chloride, agar and distilled water peptone, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride 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, 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 C. botulinum Coxiella Burnetii B. subtilis E. coli C. botulinum Coxiella Burnetii B. subtilis E. coli ANSWER DOWNLOAD EXAMIANS APP
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