Heated Canned Foods Canned meat and fish exhibit spoilage by Bacillus species Clostridium species Saccharomyces both (a) and (b) Bacillus species Clostridium species Saccharomyces both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the low acid canned foods any of these high acid canned foods medium acid canned foods low acid canned foods any of these high acid canned foods medium acid canned foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the plant equipment sugar starch soil plant equipment sugar starch soil ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by Saccharolytic Clostridia than by putrefactive Saccharomyces species putrefactive than by Saccharolytic Clostridia Micrococcus species Saccharolytic Clostridia than by putrefactive Saccharomyces species putrefactive than by Saccharolytic Clostridia Micrococcus species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo TA spoilage flat sour spoilage putrefaction both (a) and (b) TA spoilage flat sour spoilage putrefaction 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? Plant equipment Highly acidic medium High sugar content Cooling water Plant equipment Highly acidic medium High sugar content Cooling water ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS