Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo putrefaction flat sour spoilage TA spoilage both (a) and (b) putrefaction flat sour spoilage TA spoilage both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Acid foods with a pH between 4.5 and 3.7 usually are spoiled by both (a) and (b) B. coagulans none of these Saccharolytic anaerobe both (a) and (b) B. coagulans none of these Saccharolytic anaerobe 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
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 >4.5 >5.3 <4.5 <5.3 >4.5 >5.3 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%? All of these Citromyces Penicillium Aspergillus All of these Citromyces Penicillium Aspergillus 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? Cooling water Highly acidic medium High sugar content Plant equipment Cooling water Highly acidic medium High sugar content Plant equipment ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS