Microbiology of Foods The different ACC's between food categories reflect the potential shelf life All of these expected level of contamination of the raw material potential for microbial growth during storage potential shelf life All of these expected level of contamination of the raw material potential for microbial growth during storage ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following is true about ISO 2002 method for Salmonella detection? Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn) All of these Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth XLD is the first isolation medium rather than BGA Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn) All of these Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth XLD is the first isolation medium rather than BGA ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Which of the following acid will have higher bacteriostatic effect at a given pH? Citric acid Maleic acid Acetic acid Tartaric acid Citric acid Maleic acid Acetic acid Tartaric acid ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods NaCl can act as synergistically if added in excess of optimum level None of these antagonist at optimal concentrations Both (a) and (b) synergistically if added in excess of optimum level None of these antagonist at optimal concentrations Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Most spoilage bacteria grow at alkaline pH neutral pH acidic pH any of the pH alkaline pH neutral pH acidic pH any of the pH ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Yeast and mould count determination requires- nutrient agar MacConkey agar violet Red Bile agar acidified potato glucose agar nutrient agar MacConkey agar violet Red Bile agar acidified potato glucose agar ANSWER DOWNLOAD EXAMIANS APP
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