Why do microbiologists use cultured plates with 30 to 300 colonies used for calculations? 2. Why is ground beef a better bacterial growth medium than a steak or roast. 3. Why does repeated freezing and thawing increase bacterial growth if meat is then left at room temperature?
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Part A.
1.Why do microbiologists use cultured plates with 30 to 300 colonies used for calculations?
2. Why is ground beef a better bacterial growth medium than a steak or roast.
3. Why does repeated freezing and thawing increase bacterial growth if meat is then left at room temperature?
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