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 All of these Good sanitation should be maintained throughout production and handling Fish should be immediately frozen after packaging and kept frozen The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking All of these Good sanitation should be maintained throughout production and handling Fish should be immediately frozen after packaging and kept frozen ANSWER DOWNLOAD EXAMIANS APP
Microbiology Black kraut is caused by the micro-organisms None of these the plant enzymes the combined actions of plant enzymes and micro-organisms the micro-organisms None of these the plant enzymes the combined actions of plant enzymes and micro-organisms ANSWER DOWNLOAD EXAMIANS APP
Microbiology Spirochaetes exhibit flexion and extension motility translatory motion corkscrew-like rotatory movement All of these flexion and extension motility translatory motion corkscrew-like rotatory movement All of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Species of Shigella which is predominant in India is S flexneri S boydii S dysenteriae S sonnei S flexneri S boydii S dysenteriae S sonnei ANSWER DOWNLOAD EXAMIANS APP
Microbiology Bipolar staining is characteristic of all of these Yersinia pestis Proteus mirabilis Pseudomonas aeruginosa all of these Yersinia pestis Proteus mirabilis Pseudomonas aeruginosa ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following property(ies) is/are seen in the members of family Enterobacteriaceae? They are catalase-positive They are oxidase-negative They reduce nitrates to nitrites They ferment glucose They are catalase-positive They are oxidase-negative They reduce nitrates to nitrites They ferment glucose ANSWER DOWNLOAD EXAMIANS APP
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