Microbiology Which of the following is true to prevent botulism from smoked fish? 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 The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking ANSWER DOWNLOAD EXAMIANS APP
Microbiology Bacteria are hyper parasitic saprophytic all of these symbiotic hyper parasitic saprophytic all of these symbiotic ANSWER DOWNLOAD EXAMIANS APP
Microbiology Heat-stable enterotoxin of Escherichia coli activates none of these both of the above guanylate cyclase adenylate cyclase none of these both of the above guanylate cyclase adenylate cyclase ANSWER DOWNLOAD EXAMIANS APP
Microbiology Xylose lysine deoxycholate (XLD) agar is better selective medium than the deoxycholate citrate agar (DCA) because it is less inhibitory to S. Dysentriae and S. flexneri it imparts better growth it contains high salt concentration it is selective it is less inhibitory to S. Dysentriae and S. flexneri it imparts better growth it contains high salt concentration it is selective ANSWER DOWNLOAD EXAMIANS APP
Microbiology Transmission of pneumonic plague from man to man is through ingestion droplet infection inoculation all of these ingestion droplet infection inoculation all of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Gassy spoilage of green olives is usually caused by Bacillus spp all of these Enterobacter spp Clostridium spp Bacillus spp all of these Enterobacter spp Clostridium spp ANSWER DOWNLOAD EXAMIANS APP
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