Heated Canned Foods Canned poultry is more often spoiled by Saccharolytic Clostridia than by putrefactive Saccharomyces species Micrococcus species putrefactive than by Saccharolytic Clostridia Saccharolytic Clostridia than by putrefactive Saccharomyces species Micrococcus species putrefactive than by Saccharolytic Clostridia ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the high acid canned foods any of these low acid canned foods medium acid canned foods high acid canned foods any of these low acid canned foods medium acid canned foods 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. sporogenes C. butyricum C. putrifaciens both (a) and (b) C. sporogenes C. butyricum C. putrifaciens both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in low acid foods medium acid foods any of these high acid foods low acid foods medium acid foods any of these high acid foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to both (a) and (b) flat sour spoilage TA spoilage putrefaction both (a) and (b) flat sour spoilage TA spoilage putrefaction 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. butyricum C. sporogenes both (a) and (b) C. pasteurianum C. butyricum C. sporogenes both (a) and (b) C. pasteurianum ANSWER DOWNLOAD EXAMIANS APP
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