Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo both (a) and (b) flat sour spoilage TA spoilage putrefaction both (a) and (b) flat sour spoilage TA spoilage putrefaction ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned meat and fish exhibit spoilage by both (a) and (b) Clostridium species Bacillus species Saccharomyces both (a) and (b) Clostridium species Bacillus species Saccharomyces ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods High acid foods with a pH < 3.7 undergo spoilage by B. coagulans Saccharolytic anaerobe both (a) and (b) do not undergo spoilage by microorganisms B. coagulans Saccharolytic anaerobe both (a) and (b) do not undergo spoilage by microorganisms ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The ability of B. coagulans to grow in tomato juice depends upon the the pH of the juice all of these the availability of oxygen number of spores present the pH of the juice all of these the availability of oxygen number of spores present 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 High sugar content Plant equipment Cooling water Highly acidic medium High sugar content Plant equipment Cooling water ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by Micrococcus species putrefactive than by Saccharolytic Clostridia Saccharolytic Clostridia than by putrefactive Saccharomyces species Micrococcus species putrefactive than by Saccharolytic Clostridia Saccharolytic Clostridia than by putrefactive Saccharomyces species ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS