Heated Canned Foods Flat sour spoilage of acid foods is caused by B. stearothermophillus both (a) and (b) B. pepo B. coagulans B. stearothermophillus both (a) and (b) B. pepo B. coagulans ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The most important kind of chemical spoilage of canned foods is the hydrogen swell which is favored by increasing acidities of foods increasing temperature of storage all of these imperfection in the tinning and lacquering increasing acidities of foods increasing temperature of storage all of these imperfection in the tinning and lacquering ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The ability of B. coagulans to grow in tomato juice depends upon the the availability of oxygen 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 ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The presence of viable non-spore forming bacteria in heat process canned foods indicates leakage of the container. Which of the following is responsible for the spoilage of leaky cans? High sugar content Cooling water Plant equipment Highly acidic medium High sugar content Cooling water Plant equipment Highly acidic medium ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the soil starch plant equipment sugar soil starch plant equipment sugar ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned meat and fish exhibit spoilage by both (a) and (b) Saccharomyces Clostridium species Bacillus species both (a) and (b) Saccharomyces Clostridium species Bacillus species ANSWER DOWNLOAD EXAMIANS APP
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