Heated Canned Foods Canned meat and fish exhibit spoilage by Saccharomyces Clostridium species Bacillus species both (a) and (b) Saccharomyces Clostridium species Bacillus species both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by B. coagulans B. pepo both (a) and (b) B. stearothermophillus B. coagulans B. pepo both (a) and (b) B. stearothermophillus ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the low acid canned foods any of these medium acid canned foods high acid canned foods low acid canned foods any of these medium acid canned foods high acid canned foods 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? Highly acidic medium High sugar content Cooling water Plant equipment Highly acidic medium High sugar content Cooling water Plant equipment ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in medium acid foods low acid foods any of these high acid foods medium acid foods low acid foods any of these high acid foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by putrefactive than by Saccharolytic Clostridia Saccharolytic Clostridia than by putrefactive Micrococcus species Saccharomyces species putrefactive than by Saccharolytic Clostridia Saccharolytic Clostridia than by putrefactive Micrococcus species Saccharomyces species ANSWER DOWNLOAD EXAMIANS APP
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