Microbiology Which of the following is true to prevent botulism from smoked fish? Fish should be immediately frozen after packaging and kept frozen All of these 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 Fish should be immediately frozen after packaging and kept frozen All of these 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 The bacteria that is negative for fermentation of mannitol is S flexneri S dysenteriae S sonnei S boydii S flexneri S dysenteriae S sonnei S boydii ANSWER DOWNLOAD EXAMIANS APP
Microbiology The favouring conditions for floaters is none of these both (a) and (b) high intial amounts of salt thick skin that does not allow gas to diffuse out none of these both (a) and (b) high intial amounts of salt thick skin that does not allow gas to diffuse out ANSWER DOWNLOAD EXAMIANS APP
Microbiology The technique(s), used for the assay of heat-labile enterotoxin produced by Escherichia coli, is/are Steroid production in Yl mouse adrenal cell culture Morphological changes in Chinese hamster ovary Enzyme-linked immunosorbent assay All of these Steroid production in Yl mouse adrenal cell culture Morphological changes in Chinese hamster ovary Enzyme-linked immunosorbent assay All of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following serotypes of Salmonella does not produce H2S? None of these Both (a) and (b) S choleraesuis S paratyphi A None of these Both (a) and (b) S choleraesuis S paratyphi A ANSWER DOWNLOAD EXAMIANS APP
Microbiology Abnormal fermentation of cabbage may result in a cheese like odour caused by all of these butyric acid propionic acid caprioc acid and Valeric acid all of these butyric acid propionic acid caprioc acid and Valeric acid ANSWER DOWNLOAD EXAMIANS APP
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