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? Plant equipment High sugar content Cooling water Highly acidic medium Plant equipment High sugar content Cooling water Highly acidic medium ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in low acid foods medium acid foods high acid foods any of these low acid foods medium acid foods high acid foods any of these ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo TA spoilage putrefaction flat sour spoilage both (a) and (b) TA spoilage putrefaction flat sour spoilage both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned sweetened condensed milk may become thickened by Bacillus species Clostridium species Saccharomyces species Micrococcus species Bacillus species Clostridium species Saccharomyces species Micrococcus species 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 >5.3 <5.3 >4.5 <4.5 >5.3 <5.3 >4.5 ANSWER DOWNLOAD EXAMIANS APP
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