What concentration of NaCl inhibits nearly all bacterial growth (with the exception of some gram- positive cocci) ?
A) 5%
B) 10%
C) 2.5%
D) 7.5%
Correct Answer:
Verified
Q29: When solute is added to food products,
Q30: Which of the following can be stored
Q31: ETEC strains produce one of two _
Q32: The pH of most foods is
A) neutral
Q33: Listeria monocytogenes is
A) salt tolerant.
B) acid tolerant.
C)
Q35: The rate of contaminant microbial growth during
Q36: What items are MOST routinely irradiated in
Q37: Salmonellosis is most frequently caused by
A) Shigella
Q38: Pickling is a type of food preservation
Q39: Enteric bacteria such as Salmonella spp., Shigella
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