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 Coxiella Burnetii C. botulinum E. coli B. subtilis Coxiella Burnetii C. botulinum E. coli ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Enumeration of microorganism refers to None of these either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar non-selective plating, depending on the test either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar, or non-selective plate, depending on the test None of these either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar non-selective plating, depending on the test either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar, or non-selective plate, depending on the test ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Water activity can act as a processing factor All of these an intrinsic factor determining the likelihood of microbial proliferation an extrinsic factor a processing factor All of these an intrinsic factor determining the likelihood of microbial proliferation an extrinsic factor ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods A psychrophilic halophile would be a microbe that prefers cold temperatures and increased amounts of salt cold temperatures and the absence of oxygen warm temperatures and increased amounts of acid warm temperatures and increased amounts of pressure cold temperatures and increased amounts of salt cold temperatures and the absence of oxygen warm temperatures and increased amounts of acid warm temperatures and increased amounts of pressure ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods NaCl can act as Both (a) and (b) None of these synergistically if added in excess of optimum level antagonist at optimal concentrations Both (a) and (b) None of these synergistically if added in excess of optimum level antagonist at optimal concentrations ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Plate count of bacteria in foods generally use the plating medium consisting of 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 peptone, yeast extract, glucose, sodium chloride and distilled water yeast extract, glucose, sodium chloride, agar and distilled water ANSWER DOWNLOAD EXAMIANS APP
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