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 Good sanitation should be maintained throughout production and handling All of these 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 Good sanitation should be maintained throughout production and handling All of these Fish should be immediately frozen after packaging and kept frozen ANSWER DOWNLOAD EXAMIANS APP
Microbiology Too long a fermentation of sauerkraut may favour the growth of Lactobacillus brevis none of these Bacillus subtilis Lactobacillus lactis Lactobacillus brevis none of these Bacillus subtilis Lactobacillus lactis ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following serotypes of Salmonella does not produce H2S? None of these S choleraesuis Both (a) and (b) S paratyphi A None of these S choleraesuis Both (a) and (b) S paratyphi A ANSWER DOWNLOAD EXAMIANS APP
Microbiology Spirochaetes exhibit corkscrew-like rotatory movement flexion and extension motility translatory motion All of these corkscrew-like rotatory movement flexion and extension motility translatory motion All of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Slimy or ropy kraut is caused by None of these encapsulated varieties of Lactobacillus plantarum Lactobacillus lactis encapsulated varieties of Lactobacillus brevis None of these encapsulated varieties of Lactobacillus plantarum Lactobacillus lactis encapsulated varieties of Lactobacillus brevis ANSWER DOWNLOAD EXAMIANS APP
Microbiology Black kraut is caused by the plant enzymes None of these the micro-organisms the combined actions of plant enzymes and micro-organisms the plant enzymes None of these the micro-organisms the combined actions of plant enzymes and micro-organisms ANSWER DOWNLOAD EXAMIANS APP
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