Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by Saccharolytic anaerobe B. coagulans do not undergo spoilage by microorganisms both (a) and (b) Saccharolytic anaerobe B. coagulans do not undergo spoilage by microorganisms both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by Saccharomyces species Micrococcus species Saccharolytic Clostridia than by putrefactive putrefactive than by Saccharolytic Clostridia Saccharomyces species Micrococcus species Saccharolytic Clostridia than by putrefactive putrefactive than by Saccharolytic Clostridia ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Sulfur stinker spoilage, caused by is uncommonly found in high acid foods low acid foods medium acid foods any of these high acid foods low acid foods medium acid foods any of these ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the low acid canned foods high acid canned foods any of these medium acid canned foods low acid canned foods high acid canned foods any of these medium acid canned foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk? Clostridium Bacillus both (a) and (b) Saccharomyces Clostridium Bacillus both (a) and (b) Saccharomyces ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Which of the following(s) is/are porteolytic or putrefactive decomposing proteins with the production of malodorous compounds such as H2S, mercaptans, ammonia, indole and skatole? both (a) and (b) C. butyricum C. putrifaciens C. sporogenes both (a) and (b) C. butyricum C. putrifaciens C. sporogenes ANSWER DOWNLOAD EXAMIANS APP
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