The shelf life of a perishable product is often determined by the number of microbes present

A. Staphylococcus epidermidis B. Staphylococcus aureus C. Escherichia coli D. Mycobacterium bovies

A. Any change in the appearance, smell or taste of food products that makes them unacceptable to the consumers B. Undesirable appearance of food C. Development of high sugar materials in food D. A food product that cannot be consumed by a diabetic patient

A. Initially B. After 24 hours C. After 48 hours D. After one week

A. Meats and fishes B. Eggs and milk C. Most of the fruits D. All the above