Microbiology of Foods What are the intrinsic factors for the microbial growth? Moisture Oxidation-Reduction Potential pH All of these Moisture Oxidation-Reduction Potential pH All of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following acid will have higher bacteriostatic effect at a given pH? Acetic acid Tartaric acid Maleic acid Citric acid Acetic acid Tartaric acid Maleic acid Citric acid ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following is not true for the thermal resistance of the bacterial cells? 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 Higher the optimal and maximal temperatures for growth, higher the resistance ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following is true about ISO 2002 method for Salmonella detection? 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broth (MKTTn) All of these XLD is the first isolation medium rather than BGA Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn) All of these XLD is the first isolation medium rather than BGA Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The different ACC's between food categories reflect the potential for microbial growth during storage All of these expected level of contamination of the raw material potential shelf life potential for microbial growth during storage All of these expected level of contamination of the raw material potential shelf life ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods NaCl can act as antagonist at optimal concentrations None of these synergistically if added in excess of optimum level Both (a) and (b) antagonist at optimal concentrations None of these synergistically if added in excess of optimum level Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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