Microbiology
Which of the following can readily kill Salmonellae?

Moist heat at 55°C for 30 min
Moist heat at 55°C for 10 min
Moist heat at 55°C for 1 hr
Moist heat at 55°C for 20 min

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Microbiology
Which of the following is true to prevent botulism from smoked fish?

Fish should be immediately frozen after packaging and kept frozen
Good sanitation should be maintained throughout production and handling
The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking
All of these

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