Microbiology of Foods Which of the following is true about ISO 2002 method for Salmonella detection? XLD is the first isolation medium rather than BGA All of these Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn) Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth XLD is the first isolation medium rather than BGA All of these Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn) Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Water activity can act as an intrinsic factor determining the likelihood of microbial proliferation a processing factor All of these an extrinsic factor an intrinsic factor determining the likelihood of microbial proliferation a processing factor All of these an extrinsic factor ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Examination of the presence / absence of organisms refers to None of these incubation of a food suspension in an enrichment medium incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium. incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective medium. None of these incubation of a food suspension in an enrichment medium incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium. incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective medium. ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following acid will have higher bacteriostatic effect at a given pH? Citric acid Acetic acid Maleic acid Tartaric acid Citric acid Acetic acid Maleic acid Tartaric acid 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
Microbiology of Foods The time temperature combination for HTST paterurization of 71.1°C for 15 sec is selected on the basis of B. subtilis C. botulinum E. coli Coxiella Burnetii B. subtilis C. botulinum E. coli Coxiella Burnetii ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS