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broth (MKTTn) All of these XLD is the first isolation medium rather than BGA Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn) All of these XLD is the first isolation medium rather than BGA Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Most spoilage bacteria grow at neutral pH acidic pH alkaline pH any of the pH neutral pH acidic pH alkaline pH any of the pH ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Plate count of bacteria in foods generally use the plating medium consisting of peptone, glucose, sodium chloride, agar and distilled water yeast extract, glucose, sodium chloride, agar and distilled water 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 peptone, yeast extract, glucose, sodium chloride and distilled water peptone, yeast extract, glucose, sodium chloride, agar and distilled water ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods What are the intrinsic factors for the microbial growth? Oxidation-Reduction Potential All of these pH Moisture Oxidation-Reduction Potential All of these pH Moisture ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods A psychrophilic halophile would be a microbe that prefers warm temperatures and increased amounts of acid cold temperatures and increased amounts of salt warm temperatures and increased amounts of pressure cold temperatures and the absence of oxygen warm temperatures and increased amounts of acid cold temperatures and increased amounts of salt warm temperatures and increased amounts of pressure cold temperatures and the absence of oxygen ANSWER DOWNLOAD EXAMIANS APP
Microbiology of Foods Yeast and mould count determination requires- acidified potato glucose agar violet Red Bile agar nutrient agar MacConkey agar acidified potato glucose agar violet Red Bile agar nutrient agar MacConkey agar ANSWER DOWNLOAD EXAMIANS APP
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