Microbiology Which of the following is true to prevent botulism from smoked fish? 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 All of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Cloudiness of brine of glass-packed olives may be caused by salt-tolerant bacteria film yeasts or moulds if air is available the lactics if fermentation of residual sugar resumes All of these salt-tolerant bacteria film yeasts or moulds if air is available the lactics if fermentation of residual sugar resumes All of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Black kraut is caused by None of these the combined actions of plant enzymes and micro-organisms the plant enzymes the micro-organisms None of these the combined actions of plant enzymes and micro-organisms the plant enzymes the micro-organisms ANSWER DOWNLOAD EXAMIANS APP
Microbiology Floaters or bloaters may result from all of these gas being formed by yeasts hollow cucumbers hetero fermentative lactic acid bacteria all of these gas being formed by yeasts hollow cucumbers hetero fermentative lactic acid bacteria ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following gram-negative bacteria is/are not aerobic? Pseudomonas Escherichia Neisseria None of these Pseudomonas Escherichia Neisseria None of these ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following toxin causing botulism is less toxic to human beings? Type A None of these Type C Type B Type A None of these Type C Type B ANSWER DOWNLOAD EXAMIANS APP
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