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1. Discuss the three microbiological techniques: Standard Plate Count in pour plate technique, Most Probable Count in 3-tube, and 3M Petrifilm (Principle, Advantages and Disadvantages)

1. Discuss the three microbiological techniques: Standard Plate Count in pour plate technique, Most Probable Count in 3-tube, and 3M Petrifilm (Principle, Advantages and Disadvantages) used to calculate the total number of bacterial contamination in our food products.

2. Compare food storage at 4 C and room temperature.

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