Q. The different ACC's between food categories reflect the

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Q. Examination of the presence / absence of organisms refers to

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Q. Plate count of bacteria in foods generally use the plating medium consisting of

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Q. What are the intrinsic factors for the microbial growth?

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Q. Yeast and mould count determination requires-

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

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Q. Aerobic Colony Count (ACC), is also known as

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

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

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Q. A psychrophilic halophile would be a microbe that prefers

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Q. NaCl can act as

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Q. An excessively high temperature in the fermentation of sauerkraut may inhibit the growth of

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Q. Which statement is true about flavouring materials spices, garlic etc. added to Dill pickles?

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Q. Shriveling in fermented pickles results from the physical effect of

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Q. Gassy spoilage of green olives is usually caused by

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Q. Abnormal fermentation of cabbage may result in a cheese like odour caused by

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Q. Too long a fermentation of sauerkraut may favour the growth of

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Q. Blackening in pickles occurs due to

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Q. Soft pickles are made so by pectolytic enzymes mostly from

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Q. Hollow pickles are obtained as a result of

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