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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%?

Citromyces
Aspergillus
All of these
Penicillium

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

starch
soil
plant equipment
sugar

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

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

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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
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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