Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by none of these B. coagulans Saccharolytic anaerobe both (a) and (b) none of these B. coagulans Saccharolytic anaerobe both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The presence of viable non-spore forming bacteria in heat process canned foods indicates leakage of the container. Which of the following is responsible for the spoilage of leaky cans? Cooling water Highly acidic medium Plant equipment High sugar content Cooling water Highly acidic medium Plant equipment High sugar content ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The canned acid foods such as pineapple, tomatoes and pears have been found spoiled by C. pasteurianum. Such spoilage is more likely when the pH of the food is <4.5 <5.3 >5.3 >4.5 <4.5 <5.3 >5.3 >4.5 ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo flat sour spoilage putrefaction TA spoilage both (a) and (b) flat sour spoilage putrefaction TA spoilage both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by C. pasteurianum both (a) and (b) C. butyricum C. sporogenes C. pasteurianum both (a) and (b) C. butyricum C. sporogenes ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by increasing temperature of storage imperfection in the tinning and lacquering increasing acidities of foods all of these increasing temperature of storage imperfection in the tinning and lacquering increasing acidities of foods all of these ANSWER DOWNLOAD EXAMIANS APP
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