Heated Canned Foods High acid foods with a pH above 5.3 are especially subjected to putrefaction TA spoilage both (a) and (b) flat sour spoilage putrefaction TA spoilage both (a) and (b) flat sour spoilage ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The butyric acid type of fermentation in acid or medium acid foods, with swelling of the container by the carbon dioxide and hydrogen gas is caused by C. sporogenes both (a) and (b) C. pasteurianum C. butyricum C. sporogenes both (a) and (b) C. pasteurianum C. butyricum 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? Saccharomyces Bacillus both (a) and (b) Clostridium Saccharomyces Bacillus both (a) and (b) Clostridium ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by Saccharolytic anaerobe both (a) and (b) B. coagulans none of these Saccharolytic anaerobe both (a) and (b) B. coagulans none of these 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. sporogenes C. putrifaciens both (a) and (b) C. butyricum C. sporogenes C. putrifaciens ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by Saccharomyces species putrefactive than by Saccharolytic Clostridia Micrococcus species Saccharolytic Clostridia than by putrefactive Saccharomyces species putrefactive than by Saccharolytic Clostridia Micrococcus species Saccharolytic Clostridia than by putrefactive ANSWER DOWNLOAD EXAMIANS APP
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