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 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? High sugar content Cooling water Plant equipment Highly acidic medium High sugar content Cooling water Plant equipment Highly acidic medium ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Flat sour spoilage of acid foods is caused by both (a) and (b) B. pepo B. coagulans B. stearothermophillus both (a) and (b) B. pepo B. coagulans B. stearothermophillus ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the sugar soil starch plant equipment sugar soil starch plant equipment 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 C. pasteurianum both (a) and (b) C. butyricum C. sporogenes C. pasteurianum both (a) and (b) C. butyricum C. sporogenes ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by Saccharomyces species Saccharolytic Clostridia than by putrefactive Micrococcus species putrefactive than by Saccharolytic Clostridia Saccharomyces species Saccharolytic Clostridia than by putrefactive Micrococcus species putrefactive than by Saccharolytic Clostridia ANSWER DOWNLOAD EXAMIANS APP
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