Microbiology of Foods Yeast and mould count determination requires- violet Red Bile agar acidified potato glucose agar nutrient agar MacConkey agar violet Red Bile agar acidified potato glucose agar nutrient agar MacConkey agar ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Examination of the presence / absence of organisms refers to incubation of a food suspension in an enrichment medium incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium. None of these incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective medium. incubation of a food suspension in an enrichment medium incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium. None of these incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective medium. ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following is not true for the thermal resistance of the bacterial cells? Cells low in lipid content are harder to kill than other cells Higher the optimal and maximal temperatures for growth, higher the resistance Bacteria that clump considerably or form capsules are difficult to kill Cocci are usually more resistant than rods Cells low in lipid content are harder to kill than other cells Higher the optimal and maximal temperatures for growth, higher the resistance Bacteria that clump considerably or form capsules are difficult to kill Cocci are usually more resistant than rods ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Most spoilage bacteria grow at neutral pH alkaline pH acidic pH any of the pH neutral pH alkaline pH acidic pH any of the pH ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The microbiological examination of coliform bacteria in foods preferably use all of these MacConkey broth violet Red Bile agar eosine Methylene blue agar all of these MacConkey broth violet Red Bile agar eosine Methylene blue agar ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods The different ACC's between food categories reflect the expected level of contamination of the raw material potential shelf life All of these potential for microbial growth during storage expected level of contamination of the raw material potential shelf life All of these potential for microbial growth during storage ANSWER DOWNLOAD EXAMIANS APP
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