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

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

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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

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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
incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium.
None of these

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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
Bacteria that clump considerably or form capsules are difficult to kill
Cocci are usually more resistant than rods
Cells low in lipid content are harder to kill than other cells

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