HEATED CANNED FOODS QUIZ

None of these

synergistically if added in excess of optimum level

Both (a) and (b)

antagonist at optimal concentrations

E. coli

Coxiella Burnetii

C. botulinum

B. subtilis

any of the pH

neutral pH

alkaline pH

acidic pH

None of these

incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable 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 non-selective medium.

protease activity

catalase activity

none of these

coagulase activity

warm temperatures and increased amounts of acid

cold temperatures and the absence of oxygen

warm temperatures and increased amounts of pressure

cold temperatures and increased amounts of salt

All of these

Aerobic plate count (APC)

Total viable count (TVC)

Standard plate count (SPC)

an extrinsic factor

a processing factor

All of these

an intrinsic factor determining the likelihood of microbial proliferation

yeast extract, glucose, sodium chloride, agar and distilled water

peptone, yeast extract, glucose, sodium chloride, agar and distilled water

peptone, yeast extract, glucose, sodium chloride and distilled water

peptone, glucose, sodium chloride, agar and distilled water

either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar

either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar, or non-selective plate, depending on the test

non-selective plating, depending on the test

None of these