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Heated Canned Foods

Heated Canned Foods
Canned meat and fish exhibit spoilage by

Bacillus species
Clostridium species
both (a) and (b)
Saccharomyces

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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

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Heated Canned Foods
Flat sour spoilage of acid foods is caused by

both (a) and (b)
B. stearothermophillus
B. coagulans
B. pepo

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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

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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

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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

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