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 B. subtilis E. coli C. botulinum Coxiella Burnetii B. subtilis E. coli C. botulinum ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following acid will have higher bacteriostatic effect at a given pH? Citric acid Acetic acid Tartaric acid Maleic acid Citric acid Acetic acid Tartaric acid Maleic acid ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The different ACC's between food categories reflect the potential for microbial growth during storage expected level of contamination of the raw material All of these potential shelf life potential for microbial growth during storage expected level of contamination of the raw material All of these potential shelf life ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods NaCl can act as None of these antagonist at optimal concentrations synergistically if added in excess of optimum level Both (a) and (b) None of these antagonist at optimal concentrations synergistically if added in excess of optimum level Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following is not true for the thermal resistance of the bacterial cells? Bacteria that clump considerably or form capsules are difficult to kill Cocci are usually more resistant than rods Higher the optimal and maximal temperatures for growth, higher the resistance Cells low in lipid content are harder to kill than other cells Bacteria that clump considerably or form capsules are difficult to kill Cocci are usually more resistant than rods Higher the optimal and maximal temperatures for growth, higher the resistance Cells low in lipid content are harder to kill than other cells ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods What are the intrinsic factors for the microbial growth? Moisture All of these Oxidation-Reduction Potential pH Moisture All of these Oxidation-Reduction Potential pH ANSWER DOWNLOAD EXAMIANS APP
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