Microbiology of Foods The different ACC's between food categories reflect the 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 All of these expected level of contamination of the raw material 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 non-selective plating, depending on the test 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 either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar non-selective plating, depending on the test 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 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 E. coli Coxiella Burnetii B. subtilis C. botulinum E. coli Coxiella Burnetii B. subtilis ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods NaCl can act as None of these antagonist at optimal concentrations Both (a) and (b) synergistically if added in excess of optimum level None of these antagonist at optimal concentrations Both (a) and (b) synergistically if added in excess of optimum level 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, agar and distilled water peptone, yeast extract, glucose, sodium chloride 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, agar and distilled water peptone, yeast extract, glucose, sodium chloride and distilled water peptone, glucose, sodium chloride, agar and distilled water ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Yeast and mould count determination requires- acidified potato glucose agar violet Red Bile agar MacConkey agar nutrient agar acidified potato glucose agar violet Red Bile agar MacConkey agar nutrient agar ANSWER DOWNLOAD EXAMIANS APP
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