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

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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
Higher the optimal and maximal temperatures for growth, higher the resistance
Cells low in lipid content are harder to kill than other cells

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Microbiology of Foods
Enumeration of microorganism refers to

either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar
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
non-selective plating, depending on the test
None of these

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

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

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