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 C. botulinum Coxiella Burnetii E. coli B. subtilis C. botulinum Coxiella Burnetii 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 potential shelf life All of these potential for microbial growth during storage expected level of contamination of the raw material potential shelf life All of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The microbiological examination of coliform bacteria in foods preferably use eosine Methylene blue agar all of these violet Red Bile agar MacConkey broth eosine Methylene blue agar all of these violet Red Bile agar MacConkey broth ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Most spoilage bacteria grow at any of the pH alkaline pH acidic pH neutral pH any of the pH alkaline pH acidic pH neutral pH ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Plate count of bacteria in foods generally use the plating medium consisting of peptone, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water 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 yeast extract, glucose, sodium chloride, agar and distilled water peptone, yeast extract, glucose, sodium chloride and distilled water ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods What are the intrinsic factors for the microbial growth? All of these Moisture Oxidation-Reduction Potential pH All of these Moisture Oxidation-Reduction Potential pH ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS