Heated Canned Foods Medium acid foods with a pH between 5.3 and 4.5 are likely to undergo flat sour spoilage TA spoilage both (a) and (b) putrefaction flat sour spoilage TA spoilage both (a) and (b) putrefaction ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods Canned poultry is more often spoiled by Saccharomyces species Saccharolytic Clostridia than by putrefactive putrefactive than by Saccharolytic Clostridia Micrococcus species Saccharomyces species Saccharolytic Clostridia than by putrefactive putrefactive than by Saccharolytic Clostridia Micrococcus species ANSWER DOWNLOAD EXAMIANS APP
Heated Canned Foods The immediate source of the flat sour bacteria is usually the sugar starch plant equipment soil sugar starch plant equipment soil 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? High sugar content Cooling water Highly acidic medium Plant equipment High sugar content Cooling water Highly acidic medium Plant equipment 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 species can cause bitterness, acidity and curdling in canned milk, cream and evaporated milk? Clostridium both (a) and (b) Saccharomyces Bacillus Clostridium both (a) and (b) Saccharomyces Bacillus ANSWER DOWNLOAD EXAMIANS APP
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