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 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 ANSWER DOWNLOAD EXAMIANS APP
Microbiology The bacteria that is negative for fermentation of mannitol is S dysenteriae S boydii S sonnei S flexneri S dysenteriae S boydii S sonnei S flexneri ANSWER DOWNLOAD EXAMIANS APP
Microbiology In Widal test the significant titres for H agglutinins is 1:50 or more 1:100 ormore 1:400 or more 1:200 or more 1:50 or more 1:100 ormore 1:400 or more 1:200 or more ANSWER DOWNLOAD EXAMIANS APP
Microbiology Hollow pickles are obtained as a result of loose packing in the vat none of these too strong or too weak brine both (a) and (b) loose packing in the vat none of these too strong or too weak brine both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Microbiology Prodigiosin (red pigment) is produced by members of genus Enterobacter Hafnia Cirobacter Serratia Enterobacter Hafnia Cirobacter Serratia ANSWER DOWNLOAD EXAMIANS APP
Microbiology The Bacillus cereus causes gasteroenteritis by the production of an exoenterotoxin which is released in food as a result of cell growth cell autolysis cell permeation cell damage cell growth cell autolysis cell permeation cell damage ANSWER DOWNLOAD EXAMIANS APP
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