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
E. coli
C. botulinum
Coxiella Burnetii

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Microbiology of Foods
Which of the following is not true for the thermal resistance of the bacterial cells?

Bacteria that clump considerably or form capsules are difficult to kill
Cells low in lipid content are harder to kill than other cells
Higher the optimal and maximal temperatures for growth, higher the resistance
Cocci are usually more resistant than rods

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