Exercise: Microbiology Of Foods

Questions for: Microbiology Of Foods

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: A
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Yeast and mould count determination requires-
A:
nutrient agar
B:
acidified potato glucose agar
C:
MacConkey agar
D:
violet Red Bile agar
Answer: B
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What are the intrinsic factors for the microbial growth?
A:
pH
B:
Moisture
C:
Oxidation-Reduction Potential
D:
All of these
Answer: D
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Plate count of bacteria in foods generally use the plating medium consisting of
A:
peptone, yeast extract, glucose, sodium chloride, agar and distilled water
B:
yeast extract, glucose, sodium chloride, agar and distilled water
C:
peptone, glucose, sodium chloride, agar and distilled water
D:
peptone, yeast extract, glucose, sodium chloride and distilled water
Answer: A
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Examination of the presence / absence of organisms refers to
A:
incubation of a food suspension in an enrichment medium followed by inoculation on to a suitable selective medium.
B:
incubation of a food suspension in an enrichment medium followed by inoculation on to a non-selective medium.
C:
incubation of a food suspension in an enrichment medium
D:
none of the above
Answer: A
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