6. 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 nonselective 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
7. 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
8. 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
9. 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
10. What are the intrinsic factors for the microbial growth?
A. pH
B. Moisture
C. Oxidation-Reduction Potential
D. All of these