7. The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by
Correct Answer: Cells low in lipid content are harder to kill than other cells
9. The antibiotics which affords a broad spectrum of antimicrobial coverage against aerobic and anaerobic bacteria, rickettsiae, chlamydiae, and mycoplasmas is