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