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 C. botulinum B. subtilis E. coli Coxiella Burnetii C. botulinum B. subtilis E. coli ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Water activity can act as 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 a processing factor ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following is not true for the thermal resistance of the bacterial cells? Higher the optimal and maximal temperatures for growth, higher the resistance Cells low in lipid content are harder to kill than other 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 Cocci are usually more resistant than rods Bacteria that clump considerably or form capsules are difficult to kill ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The microbiological examination of coliform bacteria in foods preferably use eosine Methylene blue agar violet Red Bile agar all of these MacConkey broth eosine Methylene blue agar violet Red Bile agar all of these MacConkey broth ANSWER DOWNLOAD EXAMIANS APP
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, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride and distilled water peptone, yeast extract, glucose, sodium chloride, agar 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 and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following is true about ISO 2002 method for Salmonella detection? All of these XLD is the first isolation medium rather than BGA Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn) All of these XLD is the first isolation medium rather than BGA Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn) ANSWER DOWNLOAD EXAMIANS APP
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