Physical and Chemical Agents
Sweet and salty foods frequently don't require refrigeration to prevent spoilage because they have

insufficient nutrients
low pH
toxic alkaline chemicals
high concentration of solutes

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Physical and Chemical Agents
Which of the following is best used for long term storage of microbial samples when carried out properly?

Storage in a freezer at ultra low temperatures (-70°C)
Storage in a refrigerator on an agar slant
Storage on a petri plate at room temperature
Storage in a freezer at -10°C

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