Exercise: Microbiology Of Foods

Questions for: Microbiology Of Foods

The different ACC's between food categories reflect the
A:
expected level of contamination of the raw material
B:
potential for microbial growth during storage
C:
potential shelf life
D:
all of the above
Answer: D
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Enumeration of microorganism refers to
A:
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
B:
either spiral plating, pour plate or spread plate of a food suspension on to a suitable selective agar
C:
non-selective plating, depending on the test
D:
none of the above
Answer: A
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Water activity can act as
A:
an intrinsic factor determining the likelihood of microbial proliferation
B:
a processing factor
C:
an extrinsic factor
D:
all of the above
Answer: D
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Which of the following is not true for the thermal resistance of the bacterial cells?
A:
Cocci are usually more resistant than rods
B:
Higher the optimal and maximal temperatures for growth, higher the resistance
C:
Bacteria that clump considerably or form capsules are difficult to kill
D:
Cells low in lipid content are harder to kill than other cells
Answer: D
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Which of the following acid will have higher bacteriostatic effect at a given pH?
A:
Acetic acid
B:
Tartaric acid
C:
Citric acid
D:
Maleic acid
Answer: A
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