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 All of these potential shelf life potential for microbial growth during storage expected level of contamination of the raw material 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 NaCl can act as None of these Both (a) and (b) antagonist at optimal concentrations synergistically if added in excess of optimum level None of these Both (a) and (b) antagonist at optimal concentrations synergistically if added in excess of optimum level 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 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. None of these 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 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 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 ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Suspected colonies of Staphylococcus aureus when grown on Baird-Parker medium shall show none of these catalase activity protease activity coagulase activity none of these catalase activity protease activity coagulase activity ANSWER DOWNLOAD EXAMIANS APP
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