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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
Most spoilage bacteria grow at

neutral pH
acidic pH
alkaline pH
any of the pH

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

Oxidation-Reduction Potential
Moisture
pH
All of these

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Microbiology of Foods
NaCl can act as

antagonist at optimal concentrations
None of these
Both (a) and (b)
synergistically if added in excess of optimum level

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Microbiology of Foods
The microbiological examination of coliform bacteria in foods preferably use

all of these
eosine Methylene blue agar
violet Red Bile agar
MacConkey broth

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