Microbiology Which of the following is the commonest species of Salmonella for causing zoonotic disease? S Indiana S typhimurium S newport S enteritidis S Indiana S typhimurium S newport S enteritidis ANSWER DOWNLOAD EXAMIANS APP
Microbiology In Widal test the significant titres for H agglutinins is 1:100 ormore 1:50 or more 1:200 or more 1:400 or more 1:100 ormore 1:50 or more 1:200 or more 1:400 or more ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following is true to prevent botulism from smoked fish? The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking Fish should be immediately frozen after packaging and kept frozen Good sanitation should be maintained throughout production and handling All of these The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking Fish should be immediately frozen after packaging and kept frozen Good sanitation should be maintained throughout production and handling All of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology The milk streptococci produce acetoin that gets spontaneously oxidized yielding a flavorings agent (responsible for aroma of butter) that is butyric acid acetyl coA diacetyl acetone butyric acid acetyl coA diacetyl acetone ANSWER DOWNLOAD EXAMIANS APP
Microbiology The favouring conditions for floaters is both (a) and (b) high intial amounts of salt thick skin that does not allow gas to diffuse out none of these both (a) and (b) high intial amounts of salt thick skin that does not allow gas to diffuse out none of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Shriveling in fermented pickles results from the physical effect of all of these too strong salt solution too strong sugar solution too strong vinegar solution all of these too strong salt solution too strong sugar solution too strong vinegar solution ANSWER DOWNLOAD EXAMIANS APP
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