Heated Canned Foods Canned meat and fish exhibit spoilage by Bacillus species Clostridium species both (a) and (b) Saccharomyces Bacillus species Clostridium species both (a) and (b) Saccharomyces 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 Flat sour spoilage of acid foods is caused by both (a) and (b) B. stearothermophillus B. coagulans B. pepo both (a) and (b) B. stearothermophillus B. coagulans B. pepo ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following strain(s), that grow in the jellies and candid fruits, are able to grow in sugar concentration upto 67.5%? Aspergillus All of these Citromyces Penicillium Aspergillus All of these Citromyces Penicillium ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by both (a) and (b) B. coagulans do not undergo spoilage by microorganisms Saccharolytic anaerobe both (a) and (b) B. coagulans do not undergo spoilage by microorganisms Saccharolytic anaerobe 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. putrifaciens both (a) and (b) C. sporogenes C. butyricum C. putrifaciens both (a) and (b) C. sporogenes C. butyricum ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS