Heated Canned Foods Canned sweetened condensed milk may become thickened by Clostridium species Bacillus species Saccharomyces species Micrococcus species Clostridium species Bacillus species Saccharomyces species Micrococcus species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by Saccharolytic anaerobe B. coagulans do not undergo spoilage by microorganisms both (a) and (b) Saccharolytic anaerobe B. coagulans do not undergo spoilage by microorganisms both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The ability of B. coagulans to grow in tomato juice depends upon the the pH of the juice all of these number of spores present the availability of oxygen the pH of the juice all of these number of spores present the availability of oxygen 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
Heated Canned Foods Canned meat and fish exhibit spoilage by Clostridium species both (a) and (b) Bacillus species Saccharomyces Clostridium species both (a) and (b) Bacillus species 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
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