Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to flat sour spoilage putrefaction TA spoilage both (a) and (b) flat sour spoilage putrefaction TA spoilage both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned meat and fish exhibit spoilage by Bacillus species Saccharomyces Clostridium species both (a) and (b) Bacillus species Saccharomyces Clostridium species both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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 Aspergillus Penicillium All of these Citromyces ANSWER DOWNLOAD EXAMIANS APP
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? Highly acidic medium Plant equipment Cooling water High sugar content Highly acidic medium Plant equipment Cooling water High sugar content ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The putrifactive anaerobes grow best in the medium acid canned foods high acid canned foods any of these low acid canned foods medium acid canned foods high acid canned foods any of these low acid canned foods ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo flat sour spoilage both (a) and (b) putrefaction TA spoilage flat sour spoilage both (a) and (b) putrefaction TA spoilage ANSWER DOWNLOAD EXAMIANS APP
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