Heated Canned Foods Flat sour spoilage of acid foods is caused by both (a) and (b) B. stearothermophillus B. pepo B. coagulans both (a) and (b) B. stearothermophillus B. pepo 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%? Citromyces Penicillium All of these Aspergillus Citromyces Penicillium All of these Aspergillus ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by B. coagulans Saccharolytic anaerobe both (a) and (b) do not undergo spoilage by microorganisms B. coagulans Saccharolytic anaerobe both (a) and (b) do not undergo spoilage by microorganisms 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 The immediate source of the flat sour bacteria is usually the plant equipment soil sugar starch plant equipment soil sugar starch ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in high acid foods medium acid foods any of these low acid foods high acid foods medium acid foods any of these low acid foods ANSWER DOWNLOAD EXAMIANS APP
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