Microbiology Which of the following is true to prevent botulism from smoked fish? 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 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 An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of Leuconostoc both (a) and (b) Pediococcus cerevisiae none of these Leuconostoc both (a) and (b) Pediococcus cerevisiae none of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Black kraut is caused by 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 the plant enzymes None of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Salmonellae can also be killed by boiling pasteurisation chlorination all of these boiling pasteurisation chlorination all of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Spirochaetes exhibit translatory motion corkscrew-like rotatory movement All of these flexion and extension motility translatory motion corkscrew-like rotatory movement All of these flexion and extension motility ANSWER DOWNLOAD EXAMIANS APP
Microbiology The milk streptococci produce acetoin that gets spontaneously oxidized yielding a flavorings agent (responsible for aroma of butter) that is acetone diacetyl butyric acid acetyl coA acetone diacetyl butyric acid acetyl coA ANSWER DOWNLOAD EXAMIANS APP
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