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Heated Canned Foods

Heated Canned Foods
Flat sour spoilage of acid foods is caused by

B. coagulans
both (a) and (b)
B. stearothermophillus
B. pepo

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Heated Canned Foods
Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo

TA spoilage
flat sour spoilage
putrefaction
both (a) and (b)

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Heated Canned Foods
The putrifactive anaerobes grow best in the

low acid canned foods
medium acid canned foods
high acid canned foods
any of these

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Heated Canned Foods
The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by

all of these
increasing temperature of storage
imperfection in the tinning and lacquering
increasing acidities of foods

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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

both (a) and (b)
C. pasteurianum
C. sporogenes
C. butyricum

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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
Aspergillus
Penicillium
All of these

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