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Microbiology - Microbiology of Foods

Exercise : Microbiology of Foods - Section 1
  • Microbiology of Foods - Section 1
1.
Most spoilage bacteria grow at
acidic pH
alkaline pH
neutral pH
any of the pH
Answer: Option
Explanation:
No answer description is available. Let's discuss.
2.
The microbiological examination of coliform bacteria in foods preferably use
MacConkey broth
violet Red Bile agar
eosine Methylene blue agar
all of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
3.
Which of the following acid will have higher bacteriostatic effect at a given pH?
Acetic acid
Tartaric acid
Citric acid
Maleic acid
Answer: Option
Explanation:
No answer description is available. Let's discuss.
4.
Which of the following is not true for the thermal resistance of the bacterial cells?
Cocci are usually more resistant than rods
Higher the optimal and maximal temperatures for growth, higher the resistance
Bacteria that clump considerably or form capsules are difficult to kill
Cells low in lipid content are harder to kill than other cells
Answer: Option
Explanation:
No answer description is available. Let's discuss.
5.
Water activity can act as
an intrinsic factor determining the likelihood of microbial proliferation
a processing factor
an extrinsic factor
all of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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