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 B. subtilis Coxiella Burnetii E. coli C. botulinum B. subtilis Coxiella Burnetii E. coli ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The microbiological examination of coliform bacteria in foods preferably use eosine Methylene blue agar MacConkey broth violet Red Bile agar all of these eosine Methylene blue agar MacConkey broth violet Red Bile agar all of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following is not true for the thermal resistance of the bacterial cells? Cocci are usually more resistant than rods 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 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 ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Water activity can act as All of these an extrinsic factor a processing factor an intrinsic factor determining the likelihood of microbial proliferation All of these an extrinsic factor a processing factor an intrinsic factor determining the likelihood of microbial proliferation ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Most spoilage bacteria grow at any of the pH acidic pH neutral pH alkaline pH any of the pH acidic pH neutral pH alkaline pH ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods NaCl can act as None of these Both (a) and (b) antagonist at optimal concentrations synergistically if added in excess of optimum level None of these Both (a) and (b) antagonist at optimal concentrations synergistically if added in excess of optimum level ANSWER DOWNLOAD EXAMIANS APP
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