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Exam 7: The Control of Microbial Growth

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Exam 1: The Microbial World and You56 Questionsadd course
Exam 2: Chemical Principles52 Questionsadd course
Exam 3: Observing Microorganisms Through a Microscope58 Questionsadd course
Exam 4: Functional Anatomy of Prokaryotic and Eukaryotic Cells59 Questionsadd course
Exam 5: Microbial Metabolism64 Questionsadd course
Exam 6: Microbial Growth52 Questionsadd course
Exam 7: The Control of Microbial Growth63 Questionsadd course
Exam 8: Microbial Genetics58 Questionsadd course
Exam 9: Biotechnology and Dna Technology59 Questionsadd course
Exam 10: Classification of Microorganisms58 Questionsadd course
Exam 11: The Prokaryotes: Domains Bacteria and Archaea59 Questionsadd course
Exam 12: The Eukaryotes: Fungi, Algae, Protozoa, and Helminths58 Questionsadd course
Exam 13: Viruses, Viroids, and Prions62 Questionsadd course
Exam 14: Principles of Disease and Epidemiology60 Questionsadd course
Exam 15: Microbial Mechanisms of Pathogenicity58 Questionsadd course
Exam 16: Innate Immunity: Nonspecific Defenses of the Host59 Questionsadd course
Exam 17: Adaptive Immunity: Specific Defenses of the Host60 Questionsadd course
Exam 18: Practical Applications of Immunology58 Questionsadd course
Exam 19: Disorders Associated With the Immune System62 Questionsadd course
Exam 20: Antimicrobial Drugs60 Questionsadd course
Exam 21: Microbial Diseases of the Skin and Eyes59 Questionsadd course
Exam 22: Microbial Diseases of the Nervous System58 Questionsadd course
Exam 23: Microbial Diseases of the Cardiovascular and Lymphatic Systems59 Questionsadd course
Exam 24: Microbial Diseases of the Respiratory System58 Questionsadd course
Exam 25: Microbial Diseases of the Digestive System61 Questionsadd course
Exam 26: Microbial Disease of the Urinary and Reproductive Systems59 Questionsadd course
Exam 27: Environmental Microbiology58 Questionsadd course
Exam 28: Applied and Industrial Microbiology59 Questionsadd course
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Which of the following methods is used to preserve food by slowing the metabolic processes of foodborne microbes?

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Question 61

Which one of the following is most resistant to chemical biocides?

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Question 62

The pH of the medium has no effect on the activity of the disinfectant being applied.

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Question 63
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