Microbiology Which of the following toxin causing botulism is less toxic to human beings? Type C None of these Type B Type A Type C None of these Type B Type A ANSWER DOWNLOAD EXAMIANS APP
Microbiology Bacterial spoilage is identified by which of the following morphological characteristics? All of these Cell aggregation Encapsulation Endospores All of these Cell aggregation Encapsulation Endospores ANSWER DOWNLOAD EXAMIANS APP
Microbiology Shriveling in fermented pickles results from the physical effect of too strong sugar solution all of these too strong vinegar solution too strong salt solution too strong sugar solution all of these too strong vinegar solution too strong salt solution ANSWER DOWNLOAD EXAMIANS APP
Microbiology Group I C. botulinum strains generally includes in all types of strains (non-proteolytic) E and F all types of strains (proteolytic)C, D and F None of these all types of strains (proteolytic)A, B and F all types of strains (non-proteolytic) E and F all types of strains (proteolytic)C, D and F None of these all types of strains (proteolytic)A, B and F ANSWER DOWNLOAD EXAMIANS APP
Microbiology Primarily human pathogenic bacteria is/are , Salmonella typhi all of these S paratyphi B S paratyphi A Salmonella typhi all of these S paratyphi B S paratyphi A ANSWER DOWNLOAD EXAMIANS APP
Microbiology Which of the following is true to prevent botulism from smoked fish? 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 All of these ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS