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 Fish should be immediately frozen after packaging and kept frozen Good sanitation should be maintained throughout production and handling The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking All of these Fish should be immediately frozen after packaging and kept frozen Good sanitation should be maintained throughout production and handling ANSWER DOWNLOAD EXAMIANS APP
Microbiology Gram-negative bacteria, responsible for food poisoning, is/are Pseudomonas Clostridia None of these Salmonella Pseudomonas Clostridia None of these Salmonella ANSWER DOWNLOAD EXAMIANS APP
Microbiology Traveller's diarrhea is caused by entero toxigenic E. coli (ETEC) entero haemorrhagic E. coli (EHEC) enteropathogenic Escherichia coli (EPEC) entero invasive E. coli (EIEC) entero toxigenic E. coli (ETEC) entero haemorrhagic E. coli (EHEC) enteropathogenic Escherichia coli (EPEC) entero invasive E. coli (EIEC) ANSWER DOWNLOAD EXAMIANS APP
Microbiology Slimy or ropy kraut is caused by None of these encapsulated varieties of Lactobacillus brevis encapsulated varieties of Lactobacillus plantarum Lactobacillus lactis None of these encapsulated varieties of Lactobacillus brevis encapsulated varieties of Lactobacillus plantarum Lactobacillus lactis ANSWER DOWNLOAD EXAMIANS APP
Microbiology In Widal test, the significant titre for O agglutinins is generally 1:100 or more 1:150 or more 1:50 or more 1:2.00 or more 1:100 or more 1:150 or more 1:50 or more 1:2.00 or more ANSWER DOWNLOAD EXAMIANS APP
Microbiology Prodigiosin (red pigment) is produced by members of genus Cirobacter Hafnia Enterobacter Serratia Cirobacter Hafnia Enterobacter Serratia ANSWER DOWNLOAD EXAMIANS APP
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