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

E. coli
B. subtilis
Coxiella Burnetii
C. botulinum

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Microbiology of Foods
Plate count of bacteria in foods generally use the plating medium consisting of

yeast extract, glucose, sodium chloride, agar and distilled water
peptone, yeast extract, glucose, sodium chloride and distilled water
peptone, glucose, sodium chloride, agar and distilled water
peptone, yeast extract, glucose, sodium chloride, agar and distilled water

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