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HEATED CANNED FOODS

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%?

Aspergillus
Penicillium
All of these
Citromyces

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Heated Canned Foods
The immediate source of the flat sour bacteria is usually the

soil
sugar
plant equipment
starch

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Heated Canned Foods
The ability of B. coagulans to grow in tomato juice depends upon the

all of these
the pH of the juice
number of spores present
the availability of oxygen

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

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

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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

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

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