Microbiology of Foods Yeast and mould count determination requires- MacConkey agar nutrient agar violet Red Bile agar acidified potato glucose agar MacConkey agar nutrient agar violet Red Bile agar acidified potato glucose agar ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The different ACC's between food categories reflect the potential for microbial growth during storage All of these potential shelf life expected level of contamination of the raw material potential for microbial growth during storage All of these potential shelf life expected level of contamination of the raw material ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The time temperature combination for HTST paterurization of 71.1°C for 15 sec is selected on the basis of B. subtilis E. coli Coxiella Burnetii C. botulinum B. subtilis E. coli Coxiella Burnetii C. botulinum ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Most spoilage bacteria grow at alkaline pH neutral pH acidic pH any of the pH alkaline pH neutral pH acidic pH any of the pH ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods A psychrophilic halophile would be a microbe that prefers warm temperatures and increased amounts of acid cold temperatures and increased amounts of salt cold temperatures and the absence of oxygen warm temperatures and increased amounts of pressure warm temperatures and increased amounts of acid cold temperatures and increased amounts of salt cold temperatures and the absence of oxygen warm temperatures and increased amounts of pressure ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Suspected colonies of Staphylococcus aureus when grown on Baird-Parker medium shall show catalase activity protease activity none of these coagulase activity catalase activity protease activity none of these coagulase activity ANSWER DOWNLOAD EXAMIANS APP
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