Microbiology of Foods Water activity can act as All of these a processing factor an extrinsic factor an intrinsic factor determining the likelihood of microbial proliferation All of these a processing factor an extrinsic factor an intrinsic factor determining the likelihood of microbial proliferation 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 The microbiological examination of coliform bacteria in foods preferably use all of these violet Red Bile agar eosine Methylene blue agar MacConkey broth all of these violet Red Bile agar eosine Methylene blue agar MacConkey broth ANSWER DOWNLOAD EXAMIANS APP
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 Coxiella Burnetii B. subtilis E. coli C. botulinum Coxiella Burnetii B. subtilis E. coli ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods A psychrophilic halophile would be a microbe that prefers warm temperatures and increased amounts of pressure cold temperatures and the absence of oxygen warm temperatures and increased amounts of acid cold temperatures and increased amounts of salt warm temperatures and increased amounts of pressure cold temperatures and the absence of oxygen warm temperatures and increased amounts of acid cold temperatures and increased amounts of salt ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The different ACC's between food categories reflect the 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 potential for microbial growth during storage ANSWER DOWNLOAD EXAMIANS APP
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