MICROBIOLOGY OF FOODS QUIZ

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

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

peptone, glucose, sodium chloride, agar and distilled water

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

Aerobic plate count (APC)

Total viable count (TVC)

Standard plate count (SPC)

All of these

MacConkey broth

eosine Methylene blue agar

violet Red Bile agar

all of these

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 followed by inoculation on to a non-selective medium.

incubation of a food suspension in an enrichment medium

warm temperatures and increased amounts of acid

warm temperatures and increased amounts of pressure

cold temperatures and the absence of oxygen

cold temperatures and increased amounts of salt

Both (a) and (b)

None of these

antagonist at optimal concentrations

synergistically if added in excess of optimum level

Coxiella Burnetii

C. botulinum

B. subtilis

E. coli

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

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

non-selective plating, depending on the test

None of these

neutral pH

acidic pH

any of the pH

alkaline pH

Maleic acid

Citric acid

Tartaric acid

Acetic acid