Microbiology - Microbiology of Foods

Exercise :: Microbiology of Foods - Section 1

  • Microbiology of Foods - Section 1
11. 

Yeast and mould count determination requires-

A. nutrient agar
B. acidified potato glucose agar
C. MacConkey agar
D. violet Red Bile agar

Answer: Option B

Explanation:

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12. 

The time temperature combination for HTST paterurization of 71.1°C for 15 sec is selected on the basis of

A. Coxiella Burnetii
B. E. coli
C. B. subtilis
D. C. botulinum

Answer: Option A

Explanation:

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13. 

Aerobic Colony Count (ACC), is also known as

A. Total viable count (TVC)
B. Aerobic plate count (APC)
C. Standard plate count (SPC)
D. All of these

Answer: Option D

Explanation:

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14. 

Which of the following is true about ISO 2002 method for Salmonella detection?

A. Selenite cystine (SC) broth is replaced by Muller Kauffmann tetrathionate novobiocin broth (MKTTn)
B. Rappaport Vassiliadis (RV) broth has been replaced by Rappaport Vassiliadis Soya (RVS) broth
C. XLD is the first isolation medium rather than BGA
D. All of these

Answer: Option D

Explanation:

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15. 

Suspected colonies of Staphylococcus aureus when grown on Baird-Parker medium shall show

A. coagulase activity
B. protease activity
C. catalase activity
D. none of these

Answer: Option A

Explanation:

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