The micro-organism which is present in both fresh and frozen juices is P. chrysogenum None of these Entereobacter aerogenes E. coli TRUE ANSWER : ? YOUR ANSWER : ?
Watery soft rot is found mostly in all of these cereals vegetables fruits TRUE ANSWER : ? YOUR ANSWER : ?
The predominant micro-organisms in frozen foods are micro-coccus bacteria none of these yeast and moulds TRUE ANSWER : ? YOUR ANSWER : ?
Stem and rots caused by species of molds involve spotting on fruits spotting on vegetables leaves of fruits stem ends of fruits TRUE ANSWER : ? YOUR ANSWER : ?
Yeast are most likely to grow in frozen fruits during ambient temperature none of these refrigeration slow thawing TRUE ANSWER : ? YOUR ANSWER : ?
Concentrate of fruits and vegetable juices None of these favor the growth of A. niger and A. flavus species favor the growth of Saprophytic bacteria favour the growth of yeast and of acid and sugar tolerant Leuconostoc and Lactobacillus species TRUE ANSWER : ? YOUR ANSWER : ?
Bacterial soft rot is caused due to fermentation of pectin formation of ketones formation of amino acids fermentation of sugars TRUE ANSWER : ? YOUR ANSWER : ?
Anthracnose is a defect which can be observed as all of these spotting of fruits spotting of leaves spotting of seedpods TRUE ANSWER : ? YOUR ANSWER : ?
Saprophytic bacteria cause black rot in fruits sliminess or souring in piled, wet and heating vegetables brown rot in vegetables bacterial soft rot TRUE ANSWER : ? YOUR ANSWER : ?
Under what conditions food poisoning bacteria may grow and produce toxins in vegetables? None of these When thawed vegetables are held at room temperature for any considerable period When thawed vegetables are held at refrigerated temperature for any considerable period When thawed vegetables are held below refrigerated temperature for any considerable period TRUE ANSWER : ? YOUR ANSWER : ?