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Microbiology - Microbiology of Foods

Exercise : Microbiology of Foods - Section 1
  • Microbiology of Foods - Section 1
6.
Enumeration of microorganism refers to
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 the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
7.
The different ACC's between food categories reflect the
expected level of contamination of the raw material
potential for microbial growth during storage
potential shelf life
all of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
8.
Examination of the presence / absence of organisms refers to
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
none of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
9.
Plate count of bacteria in foods generally use the plating medium consisting of
peptone, yeast extract, glucose, sodium chloride, agar and distilled water
yeast extract, glucose, sodium chloride, agar and distilled water
peptone, glucose, sodium chloride, agar and distilled water
peptone, yeast extract, glucose, sodium chloride and distilled water
Answer: Option
Explanation:
No answer description is available. Let's discuss.
10.
What are the intrinsic factors for the microbial growth?
pH
Moisture
Oxidation-Reduction Potential
All of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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