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
Coxiella Burnetii
E. coli
B. subtilis

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Microbiology of Foods
Which of the following is true about ISO 2002 method for Salmonella detection?

Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn)
Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth
XLD is the first isolation medium rather than BGA
All of these

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