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Microbiology of Foods

Microbiology of Foods
Yeast and mould count determination requires-

acidified potato glucose agar
nutrient agar
MacConkey agar
violet Red Bile agar

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Microbiology of Foods
What are the intrinsic factors for the microbial growth?

Oxidation-Reduction Potential
pH
All of these
Moisture

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Microbiology of Foods
Which of the following acid will have higher bacteriostatic effect at a given pH?

Citric acid
Maleic acid
Tartaric acid
Acetic acid

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Microbiology of Foods
Most spoilage bacteria grow at

any of the pH
acidic pH
neutral pH
alkaline pH

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Microbiology of Foods
Aerobic Colony Count (ACC), is also known as

All of these
Standard plate count (SPC)
Total viable count (TVC)
Aerobic plate count (APC)

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Microbiology of Foods
The different ACC's between food categories reflect the

potential shelf life
potential for microbial growth during storage
expected level of contamination of the raw material
All of these

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