Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by B. coagulans Saccharolytic anaerobe both (a) and (b) none of these B. coagulans Saccharolytic anaerobe both (a) and (b) none of these 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 Plant equipment High sugar content Highly acidic medium Cooling water Plant equipment High sugar content Highly acidic medium 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 The ability of B. coagulans to grow in tomato juice depends upon the the availability of oxygen number of spores present all of these the pH of the juice the availability of oxygen number of spores present all of these the pH of the juice ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole? C. sporogenes C. putrifaciens C. butyricum both (a) and (b) C. sporogenes C. putrifaciens C. butyricum 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 both (a) and (b) C. butyricum C. pasteurianum C. sporogenes both (a) and (b) C. butyricum C. pasteurianum C. sporogenes ANSWER DOWNLOAD EXAMIANS APP
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