Heated Canned Foods Flat sour spoilage of acid foods is caused by B. pepo both (a) and (b) B. stearothermophillus B. coagulans B. pepo both (a) and (b) B. stearothermophillus B. coagulans ANSWER DOWNLOAD EXAMIANS APP
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%? All of these Penicillium Aspergillus Citromyces All of these Penicillium Aspergillus Citromyces ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by Micrococcus species putrefactive than by Saccharolytic Clostridia Saccharolytic Clostridia than by putrefactive Saccharomyces species Micrococcus species putrefactive than by Saccharolytic Clostridia Saccharolytic Clostridia than by putrefactive Saccharomyces species 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 <4.5 >5.3 <5.3 >4.5 <4.5 >5.3 <5.3 ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to flat sour spoilage putrefaction both (a) and (b) TA spoilage flat sour spoilage putrefaction both (a) and (b) TA spoilage 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
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