Microbiology of Foods
The time temperature combination for HTST paterurization of 71.1°C for 15 sec is selected on the basis of

Coxiella Burnetii
C. botulinum
B. subtilis
E. coli

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

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